This Chocolate Pavlova with Maple Poached Pears is a showstopping dessert that balances decadence with elegance. The crisp, airy meringue shell gives way to a soft, marshmallow-like center, while the rich cocoa adds a deep, indulgent flavor.
Paired with tender, maple-kissed pears, every bite is a harmony of textures and tastes. Perfect for impressing guests or treating yourself, it’s a dessert that feels both luxurious and comforting.
With just 30 minutes of prep and a bit of patience for cooling, this recipe is surprisingly simple yet delivers restaurant-quality results. The contrast of the crunchy meringue, velvety whipped cream, and silky pears creates a sensory experience you’ll want to savor. Whether it’s a special occasion or a cozy night in, this dessert is sure to delight.
Ingredients for Chocolate Pavlova with Maple Poached Pears
- For the Chocolate Pavlova:
- 6 large egg whites (8 ½ oz/ 240 g), at room temperature
- 1½ cups (12 oz/340 g) granulated sugar
- ½ teaspoon white vinegar
- 1 teaspoon cornstarch
- 3 tablespoons unsweetened cocoa powder
- For the Poached Pears:
- 6 small Bosc pears
- ½ cup (8 fl oz/240 ml) maple syrup
- 1-inch (2½ cm) piece of ginger root, peeled and sliced
- 2 cinnamon sticks
- 3 – 4 cups (24 – 32 fl oz) water (enough to cover the pears)
- For the Mascarpone Whipped Cream:
- 1½ cups (12 fl oz/ 360 ml) heavy whipping cream
- 1 tablespoon powdered sugar
- 1 cup (8 oz/225 g) mascarpone, softened
- Bitter-sweet chocolate, to garnish
Step-by-Step Instructions
- Make the Chocolate Pavlova:
- Preheat the oven to 240°F (120°C). Line a baking tray with parchment paper. Trace an 8-inch (20 cm) cake pan on the paper and flip it upside down on the tray.
- In a stand mixer (or with a handheld mixer), whisk egg whites on medium speed for 2 minutes until foamy. Increase to high speed and whisk until soft peaks form (about 4 minutes).
- Gradually add sugar, 1 tablespoon at a time, until fully incorporated. Mix in vinegar and cornstarch.
- Sift cocoa powder over the meringue and gently fold to create a ripple effect.
- Pile the meringue inside the traced circle and spread to the edges. Bake for 90 minutes until crisp and dry. Turn off the oven and cool with the door ajar for at least 3 hours.
- Poach the Pears:
- Peel, halve, and core the pears. Place them in a medium saucepan.
- Add maple syrup, ginger, cinnamon sticks, and enough water to cover the pears.
- Cover with a parchment paper circle to keep pears submerged. Cook over medium-low heat for 15–20 minutes until tender but slightly firm. Remove pears with a slotted spoon and let cool.
- Make the Mascarpone Whipped Cream:
- Whip cream and powdered sugar on high speed until soft peaks form (2–3 minutes).
- Fold in softened mascarpone until smooth. Refrigerate until needed.
- Assemble the Pavlova:
- Place the pavlova on a serving platter.
- Generously top with mascarpone cream.
- Arrange poached pears on top and grate bitter-sweet chocolate over the dish. Serve immediately.
Perfect Pairings: Sauce and Topping Ideas
While the maple-poached pears and mascarpone cream are divine, you can elevate your Chocolate Pavlova with additional toppings. Drizzle with a dark chocolate ganache or a caramel sauce for extra indulgence. Fresh berries like raspberries or strawberries add a pop of color and tartness, balancing the sweetness of the meringue.
Serve with Style: Presentation Tips
For a stunning presentation, arrange the poached pears in a circular pattern on top of the mascarpone cream. Grate bitter-sweet chocolate generously over the pears for a finishing touch. Serve on a large cake stand or platter to showcase its elegance, and pair with a glass of dessert wine or coffee for a complete experience.
Make Ahead Magic: Storage and Prep Tips
The Chocolate Pavlova can be made up to 2 days in advance and stored at room temperature in an airtight container. Keep the poached pears and mascarpone cream refrigerated separately. Assemble just before serving to maintain the pavlova’s crisp texture. Leftovers (if any!) should be stored in the fridge but are best enjoyed within 24 hours.
Time-Saving Hacks for Busy Bakers
To save time, prepare the pavlova and poached pears the day before. Use a pre-cut parchment circle to skip tracing, and opt for pre-peeled pears if available. For the mascarpone cream, whip the cream and sugar first, then fold in the mascarpone just before assembling. These small tweaks can streamline your prep without compromising the recipe’s quality.
Equipment Essentials for Success
A stand mixer or handheld electric mixer is crucial for achieving the perfect meringue texture. Use a medium saucepan with a lid for poaching the pears, and a fine-mesh sieve to sift the cocoa powder evenly. A large baking tray lined with parchment paper ensures the pavlova bakes evenly and doesn’t stick.
Chocolate Pavlova with Maple Poached Pears
Ingredients
For the Chocolate Pavlova
- 6 large egg whites at room temperature
- 1½ cups granulated sugar
- ½ teaspoon white vinegar
- 1 teaspoon cornstarch
- 3 tablespoons unsweetened cocoa powder
For the Poached Pears
- 6 small Bosc pears
- ½ cup maple syrup
- 1 inch piece of ginger root peeled and sliced
- 2 cinnamon sticks
- 3 – 4 cups water
For the Mascarpone Whipped Cream
- 1½ cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 cup mascarpone softened
- Bitter-sweet chocolate to garnish
Instructions
- Make the Chocolate Pavlova
- Preheat the oven to 240°F (120°C) and line a baking tray with parchment paper. Trace around an 8-inch (20cm) cake pan on the paper and turn it upside down on the tray. Set aside.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with a handheld electric mixer). Whisk on medium speed for 2 minutes until foamy, then increase speed to high and whisk until soft peaks which barely hold their shape and flop over immediately when the attachment is lifted, 4 minutes roughly.
- Slowly add the sugar, a tablespoon at a time until fully incorporated. Lastly, add in the vinegar and cornstarch and mix until combined.
- Remove the meringue from the machine and sift over the cocoa powder. Carefully fold it in to create a ripple effect.
- Pile the meringue inside the traced circle on the parchment and carefully spread it out to the edge. Don’t be tempted to spread it outside or your pavlova will end up being too flat.
- Bake for 90 minutes, until crisp and dry. Turn off the oven and cool with the door ajar for a minimum of 3 hours or until cooled completely. (The pavlova can be made and held at room temperature for up to 2 days in advance.
- Poach the Pears
- Peel, half and core the pears before placing them into a medium saucepan.
- Next, add in the maple syrup, ginger, cinnamon and enough water just to cover the pears.
- Cover the pears with a circle of parchment paper to keep them submerged, then cook over medium-low heat until tender, about 15 to 20 minutes. Note, a little firmness in the pears is good.
- Remove pears with a slotted spoon onto a plate and allow to cool completely.
- Make the Mascarpone Cream
- Using a stand mixer (or use a large bowl with a handheld electric mixer), whip the cream and sugar together on high speed until soft peaks form, 2 to 3 minutes.
- Using a spoon, fold the softened mascarpone into the cream until smooth and with no lumps. Place in the fridge until needed.
- Assembling the Pavlova
- Carefully place the pavlova on a serving platter or cake stand.
- Generously pile the mascarpone cream on top.
- Arrange the pears on top of the mascarpone topping and grate over bitter-sweet chocolate. Serve immediately after assembling and enjoy that day.
