Desserts · Photography

Chocolate Pavlova

chocolate pavlova

Sugar, sugar and sugar. These days we try to eat less sugar than before, because most of the food have sugar inside. But, sometimes, I crave for something full of sugar like a beautiful Pavlova. This is the second Pavlova that I made. The first one was without sugar, so in the end did not look like a Pavlova at all. So I decided to make Pavlova as it is, yummy, soft,crisp and full of sugar. Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.


  • 4 large egg whites, room temperature
  • 1  cup dark-brown sugar
  • pinch of salt
  • 2 table spoons cacao powder
  • 1 1/2 cups heavy cream, whipped to soft peaks
  • almonds for garnish
  • 100 g chocolate for garnish
  • 1 teaspoon butter


Make the meringue: Preheat oven to 200 degrees Celsius. Line a rimmed baking sheet with parchment. Draw an 20 cm circle on parchment, then flip. Mix whites and salt in a mixer bowl. Add sugar and whisk constantly until sugars dissolve. Whisk on medium-high speed until stiff peaks form, about 8 minutes.

Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula spread meringue into a round, using circle as a guide. Do not to spread out too much; meringue will spread more during baking. Form a well in center, being careful not to spread meringue too thin.

Bake meringue until dry to the touch, about 1 hour with the oven door open a little bit (I put a metal knife in the door). Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.

In a bowl put the chocolate and butter and put it in the microwave till you have a soft mix. Mix it form time to time.

To assemble Pavlova: Spread whipped cream evenly in center of meringue, leaving a 2-4 cm border from edge. Add the almonds and then the chocolate mix. Serve it immediately.


87 thoughts on “Chocolate Pavlova

  1. hi there…this looks sinful…i’ve never had pavlova…but i’ve been wanting to give it a try…how does it taste like? is it like macarons?…if yes, then i’ll forget about making it.. 😆

  2. What are the odds of reading this delicious recipe right after I posted an article on Diabetes. I wish more people realized that delicious desserts like this is NOT the enemy. It is the lack of willingness to provide for the body what it needs in the way of nutrition FIRST! Desserts should be viewed for quality of flavor not quantity of consumption. If people would accept this concept, they could experience better health AND gustatory satisfaction.

  3. I’ve never tried a pavlova before! Thanks for stopping by my little blog and liking my post on my mini beef pastries! What camera do you use for your photography?

    1. Moderation is the key to much of anything will kill you. That’s what my dad always said. He did not always take that advice, he became a diabetic, but we try to help him eat healthy by providing alternatives that are good for him but still taste good. that’s what he goes on the taste.

  4. Stop it! You’re killing me. You’re talking to a man recovering from a stroke, who used to eat chocolate by the pound (literally), and is now consigned to satisfying his chocolate “Jones” with a single square of dark chocolate, once or twice a week.
    All kidding aside, this looks fantastic! Any chance of getting a 1″ square? LOL.

  5. My sister made a stack of something very similar for Thanksgiving–it was some kind of recipe where you layered them up into a stack with thickened cherries and chocolate, and sprinkled chocolate on top. It was great, but hard to cut! Yours looks great.

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