Chocolate Pavlova with Mascarpone and Raspberries

Chocolate Pavlova with Mascarpone Whipped Cream and Raspberries

This coming Sunday is Mother’s Day (already!), so this week I’m sharing recipes that I think would be perfect for celebrating Mom.

First up is this amazing chocolate pavlova. A couple of years ago, I shared a traditional pavlova recipe that was served with fresh whipped cream and fruit. It was unlike anything I had tasted before, and I loved it. I saw some chocolate pavlovas floating around, but it wasn’t until I spied the Snickers and Brownie Pavlova from Bakers Royale that I became totally enamored with the idea of making a chocolate pavlova. I ended up finding a recipe for a chocolate pavlova on an Australian magazine’s website; I did some playing around and merged it with the recipe I already had to create this fabulous chocolate version.

Chocolate Pavlova with Mascarpone Whipped Cream and Raspberries

This chocolate version is created the exact same way as the basic pavlova, except for one key difference: once the egg whites and sugar have been whipped to stiff, glossy peaks, a small amount of cocoa powder and finely chopped chocolate is folded into the meringue before it’s baked. The result is amazing. While the cocoa powder gives a subtle chocolate flavor, the best part is the finely chopped chocolate – it created little pockets of melted chocolate throughout the entire pavlova. That, paired with the light-as-air, crispy exterior is a fabulous combination.

Chocolate Pavlova with Mascarpone Whipped Cream and Raspberries

The chocolate pavlova is topped with a mascarpone whipped cream (although you could substitute regular whipped cream) and fresh raspberries. It makes for a very light dessert that is full of wonderful flavors; it’s perfect for spring and perfect for celebrating Mother’s Day!

Chocolate Pavlova with Mascarpone Whipped Cream and Raspberries

One year ago: Cinnamon-Almond French Toast
Two years ago: Margarita Cupcakes
Three years ago: Homemade Taco Seasoning Mix
Four years ago: Coffee-and-Espresso Layered Cheesecake

Chocolate Pavlova with Mascarpone and Raspeberries

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 2 hours 30 minutes

A fabulous chocolate pavlova, topped with mascarpone whipped cream and fresh raspberries.


For the Pavlova:
6 egg whites, at room temperature
1½ cups granulated sugar
Pinch cream of tartar
¼ cup cocoa powder, sifted
2 ounces bittersweet chocolate, finely chopped

For the Topping:
2 cups mascarpone cheese
⅓ cup heavy cream
3 tablespoons granulated sugar
1½ teaspoons vanilla extract
Fresh raspberries


1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle. Grease the circle, then dust with flour, tapping off any excess.

2. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Gently fold in the cocoa powder and chopped chocolate. Spoon the mixture onto the circle, using a spatula to smooth the sides and top.

3. Place in the oven and immediately reduce the temperature to 250 degrees F. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until dry and firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavolva to cool completely in the oven.

4. When ready to serve, beat the mascarpone, heavy cream, sugar and vanilla extract on medium-high speed until the mixture is thickened and smooth.

5. Transfer the pavlova to a serving plate. Top with the mascarpone and fresh raspberries. Leftovers can be stored in the refrigerator for up to 2 days.


46 Responses to “Chocolate Pavlova with Mascarpone and Raspberries”

  1. Averie @ Averie Cooks on May 6, 2013 at 12:17 am

    So pretty, Michelle! And the way the light is bouncing off the raspberries is so inviting. And those are perfect raspberries, too!

    The finely chopped chocolate & it creating little pockets of melted chocolate throughout the entire pavlova reminds me of some fudgy brownie cookies I make that have that same effect. It’s like a chocolate surprise in every bite. Love that.


  2. Tieghan on May 6, 2013 at 12:22 am

    Beautiful photos! This look so pretty and so delicious. I agree with Averie that the light is hitting those rasberries and making them say “eat me”! Ha!!
    Love this Michelle!


  3. JanetFCTC on May 6, 2013 at 1:21 am

    I love Pavlova ANYWAY but making it chocolate and then using the mascarpone may or may not have just made me fall in love a little.


  4. sara on May 6, 2013 at 1:26 am

    Gorgeous! This is one beautiful dessert…just looks super delicious. 🙂


  5. Laura (Tutti Dolci) on May 6, 2013 at 1:44 am

    Gorgeous pavlova, I love the fresh raspberry topping!


  6. Ellen on May 6, 2013 at 3:31 am

    So pretty, like a chocolate pillow…which actually might make a decent mom’s day gift:)


  7. teresa on May 6, 2013 at 4:33 am

    Beautiful! And it must be as delicious as it is beautiful!


  8. Mari @ Oh, Sweet & Savory on May 6, 2013 at 5:17 am

    What a delectable treat for mother’s day! I love the idea of folding in the cocoa powder and chocolate into the meringue before baking. Thank you for sharing!


  9. Tracey on May 6, 2013 at 7:58 am

    I absolutely love pavlova, but have never thought to try a chocolate version. So perfect with those gorgeous raspberries on top!


  10. Ellen @ The Baking Bluenoser on May 6, 2013 at 8:21 am

    I’ve never made chocolate pavlova before, it looks absolutely delicious!!


  11. Holly @ EatGreatBEGreat on May 6, 2013 at 8:40 am

    I’ve never made or had chocolate pavlova before. It sounds wonderful!


  12. Pamela @ Brooklyn Farm Girl on May 6, 2013 at 9:30 am

    This looks AMAZING! I have never made pavlova but this wants me to give it a shot.


  13. Mary Ann on May 6, 2013 at 9:31 am

    It looks FABULOUS!


  14. Eva @ Eva Bakes on May 6, 2013 at 9:49 am

    I’ve been dragging my feet on finally making pavlova, but this chocolate version is definitely calling my name!


  15. Marcie @ flavor the moments on May 6, 2013 at 10:26 am

    This looks rich, chocolatey and amazing. The raspberries make it look just gorgeous!


  16. Leah | So, How's It Taste? on May 6, 2013 at 10:30 am

    I’ve never had pavlova, but this looks like something I would really love!


  17. marie @ little kitchie on May 6, 2013 at 10:43 am

    What a beautiful pavlova!


  18. Emily on May 6, 2013 at 10:55 am

    I’ve not heard of pavlova before but this will definately be something I try! Looks fabulous!


  19. Katrina @ Warm Vanilla Sugar on May 6, 2013 at 11:51 am

    So fun! I’ve never had pavlova before!


  20. Jessica@AKitchenAddiction on May 6, 2013 at 12:44 pm

    What a stunning dessert!


  21. Karen@Mignardise on May 6, 2013 at 2:27 pm

    So gorgeous! I really really hope someone will make this for me on Mother’s Day. Or my birthday. Or tomorrow.


  22. Rebecca on May 6, 2013 at 2:55 pm

    Could the shell be made a few hours before serving? How would you store it until ready to top it and serve after dinner?


    • Michelle on May 7th, 2013 at 12:15 am

      Hi Rebecca, Absolutely! You could just leave it at room temperature until you were ready to top it and serve it.


  23. Erin @ Dinners, Dishes, and Desserts on May 6, 2013 at 4:44 pm

    Gorgeous!! I made chocolate pavlova for my birthday in January, now I am craving it again!


  24. Becca B. on May 6, 2013 at 5:16 pm

    This looks delicious! I love desserts that are naturally gluten free; my mom has Celiac’s Disease, and I’m always looking for naturally gluten free baked goods to serve her. Thanks for posting!


  25. Rosie @ Blueberry Kitchen on May 6, 2013 at 5:21 pm

    This is such a stunning looking dessert and it sounds heavenly! I love the chocolate, mascarpone and raspberry combination!


  26. Courtney@BakeMeBetter on May 6, 2013 at 8:15 pm

    The raspberries really make this dessert look beautiful! And I love the mascarpone!


  27. Monica on May 6, 2013 at 9:23 pm

    Such a beautiful dessert, with those ruby red raspberries! I just made my first pavlova last week, a cappucino one but a chocolate version was high on my list of possibilities. You’ve convinced me it’ll have to be chocolate next. : )


  28. Rayna on May 6, 2013 at 9:37 pm

    This is just stunning! I’m tired of making cookies and cakes for mother’s day, and this is just too beautiful to pass up. Thanks for sharing!


  29. Nancy P.@thebittersideofsweet on May 7, 2013 at 10:24 am

    I have been wanting to try a pavlova forever! This looks really great and perfect for Mother’s Day!


  30. Katie on May 7, 2013 at 9:42 pm

    This looks delicious! I definitely want to give it a try! I have a couple questions I was hoping you could answer. Though I have never made pavlova I have noticed that every other recipe I’ve seen includes white vinegar and cornstarch which apparently help with the crisp exterior and soft interior…does this recipe have the same texture as a classic pavlova or is it different? Also, could I cut the recipe in half and just use a smaller circle to spread it out on? Thanks so much, can’t wait to try!


    • Michelle on May 8th, 2013 at 10:04 am

      Hi Katie, I have seen some recipes with vinegar as well, but I went off of the original recipe I used from my friend’s mom, which didn’t include vinegar. You could add a teaspoon if you’d like, but I’m not sure what effect it would have, since I haven’t used it. The exterior of this pavlova is very crispy, and the interior is soft with lots of melted chocolate pockets. Yes, you could definitely cut the recipe and make a smaller circle. Enjoy!


      • Katie on May 8th, 2013 at 3:40 pm

        Thanks so much for the quick reply! I think I’ll stick with your recipe…I was just curious about the texture. Can’t wait!


  31. Laura on May 12, 2013 at 10:29 am

    I make this with regular whipped cream and don’t use the cream of tarter. I also haven’t put the chocolate bits into it I usually sprinkle them on top of the whipped cream but next time I will add it in. When I make it it’s so sweet that I wonder if I can leave some of the suger out of the recipe and it still turn out good.


  32. Emilia on May 14, 2013 at 1:45 pm

    Hi Michelle,
    Made this for Mother’s Day and it was delicious and we all enjoyed it very much! I loved the chocolate meringue. I’m not usually a huge fan of plain meringue cakes but I thought this one was great. Thanks again for another great recipe!


  33. Meg on May 25, 2013 at 8:46 pm

    Just put my second Pavlova in the oven. Made it on Mother’s Day amd it was declared the requested dessert for every birthday and holiday henceforth


  34. Patty on June 8, 2013 at 2:50 pm

    Michelle, I’ve just made the meringue part today, for serving tomorrow. I have a couple of questions for you. (This is my first pavlova!) First, the meringue seems to have really spread. Is that normal, or did I do something wrong? Secondly, mine is rather domed, so when I’m ready to top it with the mascarpone cream, should I smash it down a bit to form a “dish?”
    It smells delicious, and I can’t wait to serve it to my girlfriends!
    Thanks in advance.


    • Michelle on June 9th, 2013 at 9:15 pm

      Hi Patty, Yes, they will tend to spread. If it’s domed, I would think that as soon as you top it, it will crack and fall in (which it should do on its own anyway). Enjoy!


  35. Patty on June 10, 2013 at 2:51 am

    It was wonderful, and enjoyed by all. I will look forward to making it again, especially when I need a gluten-free dessert. Thanks, again.


  36. Paloma on August 17, 2013 at 1:31 pm

    This is a great recipe! Today I planned on making 2 3-egg pavlovas for a party (one vanilla and one chocolate). While making this recipe I halved everything except – I forgot to halve the cocoa! And I had already folded it in before I realized. I tasted the mix and luckily it didnt taste incredibly bitter. It was actually very good, like a lightly dark chocolate hot cocoa. I added a bit more sugar just in case. But it still turned out lovely.


  37. Francesca on December 23, 2015 at 12:35 am

    Beautiful! I am looking for an espresso pavlova recipe. Would it be possible to replace the cocoa powder in this recipe with instant espresso powder?


  38. Lynne on May 5, 2016 at 4:49 pm

    Michelle, Do you use sweetened or unsweetened cocoa powder?


  39. Marilyn on August 14, 2016 at 3:48 am

    Hi Michelle,
    I absolutely LOVE this recipe. I had never made pavlova before, and am so happy I started with your recipe. Now I’ve made it three times.
    When I made this yesterday I had two things happen that haven’t happened before. 1: It was much flatter than previously 2: It stuck to the paper.
    The taste was still fabulous, but I was a bit disappointed.
    Do you have any idea as to what I might have done wrong?
    Thank you for a great site with fabulous recipes!


    • Michelle on August 15th, 2016 at 9:17 pm

      Hi Marilyn, Oh no! Since you didn’t have any issues previously and I assume you didn’t make any changes to the ingredients, I wonder if weather had something to do with it? Maybe a change in humidity or something to that affect?


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