Chocolate Pavlova with Mascarpone 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.
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.
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!
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
For the Pavlova:
- 6 egg whites, at room temperature
- 1½ cups (300 g) granulated sugar
- Pinch cream of tartar
- ¼ cup (21.5 g) cocoa powder, sifted
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
For the Topping:
- 2 cups (450 g) mascarpone cheese
- ⅓ cup (79.33 ml) heavy cream
- 3 tablespoons granulated sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- Fresh raspberries
- 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.
- 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.
- 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.
- When ready to serve, beat the mascarpone, heavy cream, sugar and vanilla extract on medium-high speed until the mixture is thickened and smooth.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
So beautiful! I would like to make this for a friend who cannot have dairy; would it be all right if I omit the chopped chocolate? I might also be able to add dairy-free chocolate from Whole Foods, but I am not sure how it would bake.
Hi Francesca, Thank you! Yes, you could omit the chopped chocolate.
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!
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?
Michelle, Do you use sweetened or unsweetened cocoa powder?
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?
Hi Francesca, Good question – I would lean toward using my classic pavlova recipe and adding instant espresso powder to that: https://www.browneyedbaker.com/traditional-pavlova/
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.
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.
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.
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!
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
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!
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.
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!
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!
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!
I have been wanting to try a pavlova forever! This looks really great and perfect for Mother’s Day!
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!
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. : )
The raspberries really make this dessert look beautiful! And I love the mascarpone!
This is such a stunning looking dessert and it sounds heavenly! I love the chocolate, mascarpone and raspberry combination!
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!
Gorgeous!! I made chocolate pavlova for my birthday in January, now I am craving it again!
Could the shell be made a few hours before serving? How would you store it until ready to top it and serve after dinner?
Hi Rebecca, Absolutely! You could just leave it at room temperature until you were ready to top it and serve it.
So gorgeous! I really really hope someone will make this for me on Mother’s Day. Or my birthday. Or tomorrow.
What a stunning dessert!
So fun! I’ve never had pavlova before!
I’ve not heard of pavlova before but this will definately be something I try! Looks fabulous!
What a beautiful pavlova!
I’ve never had pavlova, but this looks like something I would really love!
This looks rich, chocolatey and amazing. The raspberries make it look just gorgeous!
I’ve been dragging my feet on finally making pavlova, but this chocolate version is definitely calling my name!
It looks FABULOUS!
This looks AMAZING! I have never made pavlova but this wants me to give it a shot.
I’ve never made or had chocolate pavlova before. It sounds wonderful!
I’ve never made chocolate pavlova before, it looks absolutely delicious!!
I absolutely love pavlova, but have never thought to try a chocolate version. So perfect with those gorgeous raspberries on top!
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!
Beautiful! And it must be as delicious as it is beautiful!
So pretty, like a chocolate pillow…which actually might make a decent mom’s day gift:)
Gorgeous pavlova, I love the fresh raspberry topping!
Gorgeous! This is one beautiful dessert…just looks super delicious. :)
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.
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!
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.