This Chocolate Pavlova with Strawberries and Cream is a showstopping dessert that combines crispy, airy meringue with a soft, marshmallow-like center. Topped with silky whipped cream and juicy, fresh strawberries, every bite is a perfect balance of textures and flavors. The rich cocoa in the meringue adds a deep, indulgent twist to this classic treat.
Ready in just under two hours, this dessert is surprisingly simple to make yet looks elegant and impressive. The contrast of the crunchy shell, pillowy interior, and bright, fruity topping creates a sensory experience that’s sure to delight. Perfect for special occasions or a sweet weekend indulgence, it’s a recipe that will have everyone asking for seconds.
Ingredients for Chocolate Pavlova with Strawberries and Cream
- For the meringue:
- 8 egg whites (room temperature, ensure no yolk contamination)
- 2 cups granulated (caster) sugar
- 2 1/2 tablespoons Dutch cocoa powder (sifted for smoothness)
- 1 teaspoon white vinegar (helps stabilize the meringue)
- 2 teaspoons cornflour (cornstarch, for structure)
- For the filling:
- 2 cups whipped cream (chilled)
- 8 oz 72% chocolate (melted and cooled)
- Extra whipped cream for layering
- Fresh strawberries (sliced or whole, for garnish)
Step-by-Step Instructions
- Preheat the oven to 240˚F (120°C). Line two large baking trays with baking paper and draw 20cm (8″) rounds as guides.
- Separate the egg whites carefully, ensuring no yolk gets into the whites. Any fat will prevent the whites from beating properly.
- Beat the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, cornflour, and vinegar, one tablespoon at a time, and beat until stiff peaks form. Test by turning the bowl upside down—if the meringue doesn’t move, it’s ready.
- Sift the cocoa powder into the meringue and gently fold it in, leaving streaks of cocoa for a marbled effect.
- Shape the meringue into two rounds on the prepared trays. Bake for 90 minutes. Do not open the oven during baking. Once done, turn off the oven and let the meringues cool completely inside, preferably overnight, to dry out.
- Make the chocolate cream: Melt the chocolate and let it cool slightly. Quickly mix in 1 cup of whipped cream, then add the remaining 1 cup and continue mixing until smooth. Work fast to prevent the chocolate from hardening.
- Assemble the pavlova: Place one meringue round on a serving plate. Layer with chocolate cream, extra whipped cream, and strawberries. Top with the second meringue and garnish with more cream and strawberries.
- Serve immediately or within 24 hours, as the pavlova will soften over time.
Perfectly Perfect Your Pavlova: Equipment Guidance
To ensure your Chocolate Pavlova turns out flawless, use a spotlessly clean, dry glass or metal bowl for beating the egg whites. Any grease or moisture can hinder the meringue from reaching stiff peaks. A stand mixer or hand mixer will save you time and effort, but if whisking by hand, make sure you have the stamina for a good arm workout!
Sweeten Up Your Serving Suggestions
Serve your Chocolate Pavlova as a stunning centerpiece dessert for special occasions. Pair it with a drizzle of warm chocolate sauce or a sprinkle of crushed pistachios for added texture. For a refreshing twist, serve alongside a scoop of vanilla bean ice cream or a glass of chilled dessert wine.
Storage Secrets for Your Sweet Creation
Store the meringue base in an airtight container at room temperature for up to 3 days before assembling. Once assembled, the pavlova is best enjoyed within 24 hours, as the moisture from the cream and strawberries will soften the meringue. Avoid refrigeration, as it can make the meringue soggy.
Time-Saving Tips for Busy Bakers
Prepare the meringue circles days in advance and store them in an airtight container to save time on the day of serving. If you’re short on time, use store-bought whipped cream and slice strawberries ahead of assembly. This allows you to focus on the chocolate cream and final presentation.
Recipe Variations to Spark Your Creativity
Switch up the flavors by using dark or white chocolate for the cream filling, or add a hint of orange zest for a citrusy twist. For a nutty variation, sprinkle chopped hazelnuts or almonds between the layers. You can also replace strawberries with raspberries or a mix of seasonal berries for a vibrant, fruity touch.
Chocolate Pavlova with Strawberries and Cream
Ingredients
For the meringue
- 8 egg whites (room temperature)
- 2 cups granulated (caster) sugar
- 2 1/2 tablespoons dutch cocoa powder
- 1 teaspoon white vinegar
- 2 teaspoons cornflour
For the filling
- 2 cups whipped cream
- 8 oz 72% chocolate
- Extra whipped cream for filling
- Strawberries
Instructions
- Preheat oven to 240˚F (120oC). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
- Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
- Beat your egg whites until they have formed soft peaks, and slowly add your sugar, cornflour and vinegar one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
- Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.
- Shape the meringue into the two rounds on the baking paper/trays. Bake for 90 minutes. Do not remove meringues until oven is cool. Preferably leave the meringue in the oven over night to dry out. THE MERINGUE CAN BE MADE DAYS IN ADVANCE.
- To make the chocolate cream: Melt the chocolate and set it aside to cool down. Once cooled add 1 cup of cream to it and mix it with a spoon. Do this fast because otherwise the chocolate might harden. Then follow with the 1 more cup of cream and continue to mix.
- To assemble layer the chocolate cream, cream and strawberries on 1 meringue circle. Sandwich with the other meringue and garnish the top. Once assembled I suggest eating it in 24 hours as it goes soft.
