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chocolate pavlova

Chocolate Pavlova

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: Serves 8
  • Category: Dessert
  • Diet: Gluten Free


Thanks to the denseness of cocoa powder that means this pavlova is less fluffy and more mousse in the center and topped with sweet strawberries and tart cherries means this is a fantastic summer dessert.



3 jumbo / 5 small egg whites, room temperature
200 grams / 1 cup superfine/caster sugar
2 tablespoons boiling water
1 teaspoon vinegar
28 grams / 1/4 cup cocoa powder, sifted
250 mililiters / 1 cup heavy cream
14 grams / 2 tablespoons cocoa powder, sifted
140 grams / 1 cup fresh strawberries
140 grams / 1 cup fresh cherries, whole


  • Preheat the oven to 140ºC/280F and line a baking tray with greaseproof paper.
  • Place the sugar, boiling water, vinegar and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, approximately 12 minutes with a hand beater.
  • Add the cocoa powder and fold in carefully until combined.
  • Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
  • Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 45 minutes.
  • Turn the oven off and allow to cool completely, minimum 2 hours before removing.
  • Whip the cream until soft peaks form than gently fold in the cocoa powder.
  • Spoon on top of your meringue and spread evenly.
  • Take half of the cherries and strawberries and half, removing pits and scatter over the cream.
  • Top the remaining whole fruit over the cream.
  • Slice and serve immediately.


Recipe by Roamingtaste


  • Calories: 241 calories