Chocolate Pavlova with Strawberries and Cream

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Happy Monday friends! I hope you had a wonderful Valentine’s Day weekend. It was miserably cold for us here this weekend so it made it easier to stay in with hot beverages and couch cuddles. The hubs and I made dinner, I made cake (coming later this week) and watched a marathon of Parenthood. It was kinda perfection in my opinion.

Talking about Parenthood, do any of you watch that show? It is seriously the best show I have seen in forever. It follows the story of a family, three generations sharing the joy, heartaches and challenges of a modern family. It is real, funny, family friendly and just amazing. If you are like me and didn’t even know it existed until a few months ago, get on board ASAP. Netflix has you hooked up and I mean…5 seasons worth of laughing and crying on your couch.

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But I am sure you are not here for my TV show addictions. This chocolate pavlova with strawberries and cream must have caught your attention. It caught mine too when I saw it in an issue of Food Network Magazine a few months ago. I love pavlova (pretty much a meringue) but have never tried a chocolate version. This chocolate pavlova doesn’t only have cocoa powder in the shell, it also has chopped chocolate baked into the middle. It is incredibly decadent!!

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Not only is this chocolate pavlova a stunning dessert for any occasion, it will make all the chocoholics happy. The soft sweet chocolate center is wrapped inside a crisp shell and topped with whipped cream and fresh strawberries for a easy presentation.

Chocolate Pavlova with Strawberries and Cream
Prep time
Cook time
Total time
For Pavlova:
  • 5 large egg whites, room temperature
  • pinch of cream of tartar
  • pinch of salt
  • 1 ¼ cups granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 2 ounces bittersweet chocolate, finely chopped
For the Toppings:
  • 1 ½ cup heavy cream, cold
  • ½ cup sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar + 1 teaspoon
  • 2 cups strawberries, cut in halves
  • 1 cup raspberries
  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the egg whites with cream of tartar and salt. Beat the egg whites on medium-high speed until foamy, about 2 minutes. With mixer going, gradually beat in sugar, 2 tablespoon at a time. This will take about 3 minutes. Continue beating until stiff and shiny peaks form.
  3. Sift the cocoa powder over the egg mixture and sprinkle in the chopped chocolate. Using a rubber spatula, fold to combine.
  4. Spread the meringue onto the prepared baking sheet, making an 8-inch circle. Create a shallow well in the center.
  5. Reduce oven temperature to 225 degrees F and bake until firm and dry, about 2 hours. Turn off oven and open the oven door. Let the meringue cool in oven completely, about 3 hours. Carefully remove the parchment and transfer to a plate.
  6. For topping: beat the heavy cream, sour cream, vanilla extract and 2 tablespoons of sugar until soft peaks form, about 2 minutes. In a small bowl, toss the berries with remaining teaspoon of sugar.
  7. Top the pavlova with whipped cream and berries. Serve immediately.
Adapted from FNM

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More Pavlova recipes from Across the Web:

Snickers and Brownie Pavlova – Bakers Royale

Blackberry and Meyer Lemon Pavlovas – Honestly YUM

Raspberry Pomegranate Layered Pavlova – The Hungry Australian

Pistachio and Rosewater Pavlova – Adventures in Cooking


MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!