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Chocolate Pavlova

Chocolate Pavlova

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A delicious meringue dessert that is a chocolate-lover's dream.MORE+LESS-


large egg whites (warmed to room temperature)


pinches cream of tartar


(3.9 oz) box instant chocolate pudding

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  • 2

    Place a bowl with a 10-inch diameter on a sheet of parchment paper lining a baking sheet. Trace a circle on the paper and set aside.

  • 3

    Using a large bowl, beat egg whites and cream of tartar with a mixer on high until it begins to create peaks. Slowly pour in sugar while continuing to mix. Continue until the mixture is really stiff and glossy (about 5 to 7 minutes).

  • 4

    Use a spatula to smooth the meringue on the parchment paper, using your trace as a guide. Gently create a shallow “bowl” in the middle so that the meringue almost resembles a nest.

  • 5

    Bake until it appears dry (about 75 to 90 minutes depending on your oven). Turn off the oven and let it remain in the oven until completely cooled (about 5 hours). If possible, it’s even better if you make the night before and let it sit in the oven overnight.

  • 6

    When you’re close to serving time, make the instant chocolate pudding following the directions on the box. Let sit in the refrigerator for about 5 extra minutes.

  • 7

    While pudding is setting, carefully peal your meringue off of the parchment paper and place on a serving platter. Fill with the chocolate pudding. Keep a little extra pudding if you choose to use in the next step.

  • 8

    Finally, top with a homemade whipped topping. Store bought whipped cream will also work.

  • 9

    If desired, add some of the reserved pudding to the whipped cream for a chocolate topping. Cut and serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • Happy Thanksgiving!

    I am thankful for many things this year, especially the three F's: Family, friends and food! I'm also thankful to share my love of food (and cocktails!) with you, my Tablespoon peeps.

    To show my appreciation on this day of thanks, here's a little extra treat to feast your eyes on while the body digests its T-day dinner delights. A Chocolate Pavlova.

    If you're not familiar, a traditional pavlova is a light meringue dessert that is usually topped with various fruits or lemon curd. I thought I'd try something a little different with a chocolate pudding filling. It's a little bit heavier than the traditional recipe, but with the marshmallow-y meringue crust and whipped cream topping...I'll give it a pass on the heavy.

    The meringue is really easy to make, it just takes some time and patience. Start out by preheating your oven to 200 degrees. Place a bowl with a 10-inch diameter on a sheet of parchment paper lining a baking sheet.

    Trace a circle on the paper and set aside.

    Using a large bowl, beat egg whites and cream of tartar with a mixer on high until it begins to create peaks. Continue until the mixture is really stiff and glossy (about 5 to 7 minutes). Use a spatula to smooth the meringue onto the parchment paper, using your trace as a guide. Gently create a shallow "bowl" in the middle so that the meringue almost resembles a nest.

    Bake until it appears dry (about 75 to 90 minutes depending on your oven). Turn off the oven and let it remain in the oven until completely cooled. If possible, it's even better if you make the night before and let it sit in the oven overnight.

    When you're close to serving time, make the instant chocolate pudding following the directions on the box. Let sit in the refrigerator for about 5 extra minutes. While this is setting, carefully peal your meringue off of the parchment paper and place on a serving platter. Keep a little extra pudding if you choose to use in the next step.

    Finally, top with a homemade whipped topping. If you're looking for a quick fix, store bought whipped cream will work just fine. I added an extra layer of chocolate love by swirling in some of the reserved pudding into the whipped cream. Once completely mixed in, it looked really pretty next to the meringue crust.

    Now you're ready for some love. Cut. Serve. Enjoy!

    I hope your Thanksgiving is filled with love and thanks.

    With (pav)lova from me to you,


Chocolate Pavlova Cake Recipe (video)

This chocolate pavlova cake is simply stunning! I just can’t stop looking at this beautiful meringue creation! Imagine having this dessert on your table for the holiday season! And you can with this easier-than-it-looks cake! I start with crunchy chocolate meringue layers, top each layer with melted chocolate, loads of berries and the fluffiest, richest chocolate whipped cream! Every crunchy, creamy and fruity bite of this cake is so rich and delicious. This cake is royalty-worthy!

Watch My Recipe!

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How It’s Made

When making the chocolate pavlova cake at home, you can prepare the meringue layers and the whipped cream ahead of time, even a few days in advance. Once the meringue layers have cooled, just let them cool completely, then place them into an airtight container or wrap well in plastic. Assemble the cake about an hour before serving for best results. This way, your meringue will stay crunchy and the fruit will be fresh! To cut the cake, use a sharp serrated knife and take the cake apart, cutting one layer at a time. Serve with extra berries and fruit on the side.

Tips For Making Meringue

Have you ever attempted to make meringue and it wouldn’t hold its shape at all! I’ve had this happen a few times and it can be so frustrating! The key to getting stiff and glossy peaks is using a super squeaky clean mixing bowl and whisk. Even the tiniest amount of grease or oil residue will cause the egg whites to go flat.

  • Use a degreasing soap or white vinegar to rinse the bowl before using, then wipe it down with a clean kitchen towel.
  • Add 1/2 teaspoon cream of tartar to further help stabilize the egg whites.

More Recipes!

Looking for more extravagant cake recipes? Check out some of my other recipes you’re sure to enjoy!

  • Chocolate Bird’s Milk Torte with pomegranate gelee and chocolate mousse. – with lavender whipped cream and berries! – individual fruit pavlovas with whipped cream and raspberry sauce! – the most decadent and fluffy chocolate cake with fresh cherries!

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This set of cake decorating tips will always come in handy for bakers!
These silicone mats are great to use instead of parchment paper and you can use them again and again!

Chocolate Pavlova

1 hour hour

6 egg whites (at room temperature)
1 1/2 cups Chelsea Caster Sugar
2 tbsps cocoa powder, sifted
1 tsp white vinegar
40g dark chocolate grated
500ml cream, whipped
Seasonal berries

Preheat oven to 120°C conventional. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 22cm-diameter circle on foil.

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add Chelsea Caster Sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. This will take about 12 minutes.
Add cocoa, vinegar and grated chocolate and lightly fold in with a metal spoon or spatula.

Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/4 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

Use an electric mixer to whisk the cream in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova and top with berries.

Chocolate Pavlova

High on our love list this month: flattering crop tops, celeb group selfies and impressive recipes that are deceptively easy. Pavlova is a meringue-based dessert (named after Russian ballet dancer Anna Pavlova) that requires little more than turning on your mixer and opening your oven door. This version is made with a chocolate-flavored base and topped with chocolate ganache and a healthy dollop of whipped cream. The result looks as swanky as a cake, but without all that decorating fuss.

Chocolate Meringue

3 tablespoons cocoa powder

1 cup chopped bittersweet chocolate

Whipped Cream

Finely chopped chocolate, as garnish

1. Preheat the oven to 275°. Line a baking sheet with parchment paper.

2. Make the Meringue: In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium speed until thick and foamy.

3. Meanwhile, whisk the sugar with the cocoa powder. Gradually add this mixture to the whipping egg whites and increase the speed to high. Whip until the egg whites are thick and glossy and can hold a peak when the whip is dipped into the meringue.

4. Use a spatula to mound the meringue onto the prepared baking sheet and spread it into a circle the size of your intended serving plate. Bake for 2 hours, or until the meringue is dried out and crisp. Cool completely.

5. Make the Ganache: In a small pot, bring the cream to a boil over medium heat. Pour the cream over the chocolate in a small bowl. Mix until the ganache is smooth. Pour the ganache over the cooled meringue base and spread gently with the back of a spoon. Let set for 15 minutes.

6. Make the Whipped Cream: In the bowl of an electric mixer fitted with the whip attachment, whip the cream to soft peaks. Gradually add the sugar and vanilla and whip until stiff. Mound the whipped cream on top of the ganache and spread to the edge with a spatula. Sprinkle with chopped chocolate.

7. The meringue base can be made one day ahead and stored in an airtight container. The finished pavlova can be stored, refrigerated, for up to 4 hours.

Recipe Summary

  • 1 1/2 tablespoons potato starch (or cornstarch)
  • 1 1/2 cups plus 3 Tbsp. granulated sugar, divided
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons unsweetened cocoa
  • 2 (14-oz.) cans unsweetened coconut cream, chilled 24 hours
  • Chocolate shavings

Preheat oven to 225°F. Line 2 large baking sheets with parchment paper, and draw 2 (7-inch) circles on 1 parchment paper sheet. Draw 1 (7-inch) circle on second sheet. Turn sheets over, writing side down.

Whisk together potato starch and 1 1⁄2 cups of the sugar in a bowl set aside. Beat egg whites with a heavy-duty stand mixer fitted with whisk attachment on medium-high speed for 1 minute. Add lemon juice and kosher salt, and beat until blended, about 30 seconds. With mixer running on high, gradually add sugar mixture (2 tablespoons at a time), beating just until glossy, stiff peaks form and sugar is almost dissolved, about 2 minutes. (Do not overbeat.) Reduce speed to low, and beat in vanilla.

Gently spoon egg white mixture evenly onto parchment paper circles. Sift 1⁄2 teaspoon cocoa over each. Using back of a spoon, spread egg white mixture to cover each circle.

Bake in preheated oven until meringues have formed a crust, about 3 hours rotate baking sheets between top and bottom racks halfway through baking. Turn oven off, and let meringues stand in oven with door closed at least 4 hours or up to overnight.

Chill bowl of stand mixer and whisk attachment 30 minutes. Pour chilled coconut cream into chilled bowl. Add remaining 3 tablespoons sugar. Beat on medium speed, 1 minute. Increase speed to medium-high beat until fluffy, 3 to 4 minutes.

Place 1 meringue on a serving plate top with 1 to 1 1⁄2 cups whipped coconut cream. Repeat with 2 remaining meringues and cream, ending with cream. Garnish with chocolate shavings.

Another fresh idea for summer

If you are looking for a fresh summer dessert, a great alternative to this Australian/New Zealander pavlova recipe is our Brita cake recipe. It is another great meringue-based cake and perfect for summer. A tradition of Finland, this cake is very popular in summer and is made of meringue and a sponge cake layer, with whipped cream and berries as garnishes.

If you have not tried either of them or only one of them, we suggest you run to your kitchen and turn on the oven.

Pavlova chocolate

Nigella shows us her scrumptious chocolate and raspberry pavlova.

Chocolate Pavlova Recipe Demonstration -

Recipe here: Stephanie Jaworski of demonstrates how to make a Chocolate Pavlova. A Pavlova is a light and airy dessert that tops a meringue cake with whipped cream and fresh fruit. I love how the outside crust of the sweet tasting meringue cake is nice and crisp yet inside it's so wonderfully soft, almost marshmallowy. For this recipe I have made a Chocolate Pavlova which is slightly different than a regular Pavlova, in that unsweetened cocoa powder is folded into the meringue. The cocoa powder colors the meringue beautifully and provides a mild chocolate flavor.

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Chocolate Pavlova with Chocolate Mousse | Melissa Clark Recipes | The New York Times

A traditionally white and fluffy dessert gets a dark chocolate makeover.

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Chocolate Pavlova with Chocolate Mousse | Melissa Clark Recipes | The New York Times

Stunning Chocolate Pavlova Cake Recipe!! With Chocolate Whipped Cream & Berries!

This chocolate pavlova cake is simply stunning! I just can't stop looking at this beautiful meringue creation! Imagine having this dessert on your table for the holiday season! And you can with this easier-than-it-looks cake! I start with crunchy chocolate meringue layers, top each layer with melted chocolate, loads of berries and the fluffiest, richest chocolate whipped cream! Every crunchy, creamy and fruity bite of this cake is so rich and delicious. This cake is royalty-worthy!
Connect with me on social media!
ALL MY RECIPES can be found HERE:

This chocolate pavlova has to be the ultimate dessert. Chocolate meringue covered with chocolate cream and topped with flake and maltesers. It’s heavenly!
For the full recipe and instructions, go to-


Receta de Pavlova de Chocolate y Crema Mascarpone | LHCY

¡Muy buenas! La pavlova es un pastel delicioso. Al hornear el merengue, conseguimos un interior suave y cremoso, y una corteza frágil y crujiente. Y, si le añadimos chocolate y una crema de queso mascarpone, se convierte en la combinación perfecta para sorprender a nuestros invitados.
Es un postre elegante, delicado y muy rico. Si queréis preparar algo especial os recomiendo que hagáis esta receta de pavlova de chocolate, triunfaréis seguro.

INGREDIENTES y receta para imprimir:

♡ Cómo hacer Naked Cake de Frutos Rojos y Crema Mascarpone:
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Pavlova de Chocolate - Cozinha Fácil

Receita de Pavlova de Chocolate.
Uma deliciosa e leve sobremesa de chocolate.

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Mini Chocolate Pavlovas | Waitrose & Partners

Partner and Food Editor Silvana Franco makes these simple but pretty mini pavlovas swirled with chocolate and topped with fresh raspberries and double cream. These are perfect for a special meal with family or friends or a weekend treat. You could easily swap the raspberries for different fruit, such as sliced banana, strawberries, cherries or diced mango.

Preparation time: 25 minutes
Cooking time: 1 hour, plus cooling
Serves: 6

3 large Waitrose British Blacktail Free Range Egg whites
Few drops lemon juice
150g Fairtrade caster sugar
75g Fairtrade 70% dark chocolate, melted
1 tbsp Fairtrade icing sugar
150ml extra thick double cream
200g Waitrose & Partners No. 1 Speciality Raspberries
Fairtrade cocoa powder, for dusting

For the full recipe |
To visit our website |

Chocolate Pavlova - Crispy Meringue Topped with Whipped Cream & Fresh Berries | Cooking with Kurt

Chocolate Pavlova tutorial: it's a crispy chocolate meringue topped with whipped cream and fresh berries - delicious Australian dessert!

Meringue:6 egg whites [180 g]
1.5 cups granulated sugar [300 g]
1/4 tsp table salt [1.4 g]
2 tsp red wine vinegar (substitute: balsamic vinegar) [10 mL]
2 tsp cornstarch [5 g]
1/4 cup unsweetened natural cocoa powder [20.5 g]
2 oz bittersweet chocolate [56.6 g]

1 pint heavy cream [480 mL]
1 tbsp granulated sugar [12.5 g]
2 tsp vanilla extract [10 mL]
6 oz blueberries [170 g]
6 oz raspberries [170 g]
6 oz blackberries [170 g]
1/2 oz bittersweet chocolate [14.2 g]

Warren Mendes Banoffee Pavlova | Everyday Gourmet S8 E89

As seen on Everyday Gourmet.

Mini Pavlova Recipe with Chocolate and Pecans

Mini crispy meringue pavlova filled with chocolate ganache, chopped pecans, a simple whipped cream topping, and fresh berries. Best summer dessert recipe!

For the PRINTABLE RECIPE visit my blog at

Ingredients for the meringue:
5 egg whites
1 1/3 cup granulated sugar
Pinch of salt
1/8 tsp cream of tartar
1 1/2 tsp cornstarch
2 tsp vanilla extract

For the ganache:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream

For the whipped cream:
1 1/4 cup heavy cream
1 tbsp sugar
1/2 tsp Vanilla extract
1/2 cup Pecans

1. Prepare your baking sheet by lining it with parchment paper. I used a 21.5 x 14.5 size. Now trace about 12 (3 1/2 inch) circles onto the parchment paper. Then flip it over and set aside.

2. In the bowl of a stand mixer add 5 room temperature egg whites, 1/8 tsp cream of tartar and pinch of salt. whisk on high speed until soft peaks form.

3. Now slowly add 1 1/3 cup granulated sugar. Once you see stiff peaks form (about 10 mins) add 1 1/2 tsp cornstarch and 2 tsp vanilla. Beat just until incorporated.

4. Now place a 1E piping tip into a disposable pastry bag and snip off the end. Begin piping the meringue in a circular motion starting from the center. Then you’ll want to pipe out a border on the top.
Bake the pavlovas at 225 degrees Fahrenheit for 1 hour and 30 mins on the conventional setting. Then turn the oven off and let the Pavlova sit in the oven for another 30 minutes.

5. For the ganache- pour 1/4 cup hot heavy over 1/2 cup of semisweet chocolate chips. Let it sit for a minute so and mix until smooth.

6. Now add the ganache to a piping bag and drizzle it inside each pavlova. You want to coat the entire bottom. I like to spread it around with a small spatula. Now sprinkle some chopped toasted pecans on top of the ganache.

7. For the cream topping- Combine 1 1/4 cup of cold heavy whipping cream with 1 tbsp granulated sugar and 1/2 tsp vanilla. Beat on high speed using an electric mixer until stiff peaks form.

8. Now place the whipped cream into a piping bag using the piping tip of your choice. I used a 1M.
Pipe the cream onto each pavlova and top with some berries. Serve immediately.

#simplyhomecooked #pavlova #desserts

How to Bake a Chocolate Pavlova!

Hey guys its Abby!♡
Here is an easy how to tutorial on how to make a yummy chocolate pavlova from scratch! An easy recipe to make a delicious treat! Hope y'all enjoy my first video on YouTube!
Stay crazy!✩

How to Make a Filthy Snickers Pavlova | Cupcake Jemma

OMGILOVESNICKERS. This recipe pimps it right up by turning the idea of a Snickers in to a Pavlova. And you thought Pavlovas were boring.

For the meringue.
4 large egg whites
1 tsp white wine vinegar
250g caster sugar
1/2 tbsp cornflour
2 tbsp cocoa powder

For the cream.
50g double cream
70g peanut butter
200g double cream

Salted caramel, chopped roasted and salted peanuts, melted chocolate and chopped up Snickers to decorate.

MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


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Chocolate Pavlova - mysweetambitions

Hi guys my name is Pamela also known as mysweetambitions, I have a passion for baking particularly dessert and I love sharing it to friends and family, I started my youtube channel to inspire people to bake and create more at home, I try my best to make simple and easy to understand instructions and I always try my best to answer questions as best as I can.

8 eggwhites
2 cups sugar
1 tsp cream of tartar
3 tbsp dutch process cocoa powder

2 cups cream
1/2 cup icing sugar
Fruit of your choice
I choose 3 mangoes
1 punnet of strawberry
1 tsp vanilla

Chocolate Pavlova - Easy way to make Chocolate Pavlova Dessert

Impress your family and friends with this easy to prepare Chocolate Pavlova Recipe. This is an amazing idea when you're short of time and want to knock up an amazing dessert to impress family or guests, or just want to pamper your sweet tooth. Ready-Made Meringues and Chocolate Ganaches are available in all supermarkets in various varieties. Leftover Chocolate Ganache can be kept in the fridge and used for various other desserts, cakes, and gateaux. So, go ahead and give it a try!

If you like this recipe give it a thumbs up and subscribe to my Channel The Omnivore Indian for more! Enjoy!

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Music: Smoothly Jazzed
Composer: Dynamedion
Label: Dynamedion
#ChocolatePavlova #PavlovaDessert


My Favorite Pavlova Recipe!

A Pavlova, in my humble opinion is the perfect way to end a meal! They’re light as air, crispy, and creamy with plenty of zing from fresh fruit. It’s hard to beat! I love that it comes together with only a few ingredients and you can make the meringue in advance so you’re able to whip up an amazing dessert in a few minutes on the day of.

I had SO MANY requests for this video, I can't tell you how excited I am to share the tutorial with you! If you haven't had a Pavlova before it's definitely worth trying!

Chocolate Pavlova Recipe - Laura Vitale - Laura in the Kitchen Episode 576

To get this complete recipe with instructions and measurements, check out my website:

Chocolate Pavlova with Berries and Whipped Cream | Lets Make Dessert

Watch and learn, cook along, or gather inspiration for your next baking project - Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. First up, Chocolate Pavlova with Berries and Whipped Cream.

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Chocolate Cherry Pavlova Recipe! How to make Black Forest Pavlova.

Crispy shelled meringue with a chewy marshmallow interior is the perfect vehicle for those brilliant, sweet and boozy flavours that make a black forest gateaux an absolute classic. This makes a real show stopper of a dessert, guaranteed to make your guests ooh and aah!
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Chocolate Pavlova with Strawberries and Cream - Gemmas Bigger Bolder Baking Episode 50!

Make my favorite dessert: Pavlova with Chocolate & Strawberries!

Hi Bold Bakers! Happy New Year and welcome to the 50th episode of Bigger Bolder Baking. To celebrate, I'm making one of my favorite desserts: a marshmallowy Pavlova with chocolate cream, fresh cream and strawberries. I have big plans for 2015 so thank you for being a part of this community, and let's get baking!

WATCH more episodes of Bigger Bolder Baking HERE:
* Raspberry Meringues:
* Apple Crumble:
* Irish Shortbread Christmas Trees:
* Holiday Ice Cream:
* Gingerbread House Log Cabin:
* Homemade Fudge:
* Gingerbread Trifle:


Chocolate Pavlova with Chocolate Cream and Strawberries

For the meringue
8 egg whites (room temperature)
2 cups granulated (caster) sugar
2 1/2 tablespoons dutch cocoa powder
1 teaspoon of white vinegar
2 teaspoons of cornflour

For the filling:
2 cups whipped cream
8 oz 72% chocolate
Extra whipped cream for filling

1. Preheat oven to 240˚F (120oC). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.

2. Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.

3. Beat your egg whites until they have formed soft peaks, and slowly add your sugar, cornflour and vinegar one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.

4. Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.

5. Shape the meringue into the two rounds on the baking paper/trays. Bake for 90 minutes. Do not remove meringues until oven is cool. Preferably leave the meringue in the oven over night to dry out. THE MERINGUE CAN BE MADE DAYS IN ADVANCE.

To make the chocolate cream: Melt the chocolate and set it aside to cool down. Once cooled add 1 cup of cream to it and mix it with a spoon. Do this fast because otherwise the chocolate might harden. Then follow with the 1 more cup of cream and continue to mix.

To assemble layer the chocolate cream, cream and strawberries on 1 meringue circle. Sandwich with the other meringue and garnish the top. Once assembled I suggest eating it in 24 hours as it goes soft.

AMAZING Chocolate Pavlova Recipe with Lavender Whipped Cream & Blackberries!!

The perfect spring time dessert: crispy and gooey chocolate pavlova topped with the most incredible lavender whipped cream and loads of fresh blackberries. The unique combination of flavors is absolutely delicious!
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How To Make Nigellas Chocolate Pavlova | Forever Summer With Nigella | Tonic

Food writer Nigella Lawson prepares more summer recipes, taking her inspiration from around the world. She looks to the Middle East for za'tar chicken with fatoush salad, Japan for soba noodles with sesame seeds and a ruby-pink pepper-seared tuna and finishing in Australia with a chewy chocolate and raspberry pavlova.

0:00 Spices Inspiration
1:28 Middle East for za'tar chicken with fatoush salad
8:52 Figs With Mascarpone and Pistachio
11:15 Japan for soba noodles with sesame seeds
14:11 Ruby-pink pepper-seared tuna
15:47 Chewy chocolate and raspberry pavlova

Nigella Lawson is back and if she has her way, it will be summer forever. In this eight-part series, Nigella cooks irresistible summery recipes that can be enjoyed at any time of the year. Featuring food from around the globe, Nigella ventures out of the kitchen to give picnics, barbecues and beach food a touch of her inimitable culinary style. In each episode, Nigella’s recipes reflect a different colour with some amazing and unexpected results.

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Beths Chocolate Raspberry Pavlova Recipe | ENTERTAINING WITH BETH

Learn how to make my Chocolate Raspberry Pavlova Recipe. A great Christmas dessert idea!
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Makes a 9 ½ inch pavlova

For Pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder

For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water

For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar

For garnish
½ cup (120 ml) raspberries
Dusting of powdered sugar
Fresh Mint Sprig

Preheat oven to 300F (150 C).

Line a baking sheet with parchment paper. Flip cake stand over and trace the size of the circle with a pencil on the parchment paper. Flip paper over. This will serve as a guideline for the size.

Whip egg whites until frothy, add salt and slowly add sugar while eggs whip. Once the whites begin to become stiff and glossy, add the cornstarch, vinegar and cocoa powder. Whip until combined and whites are stiff and glossy.

Turn onto parchment paper leaving a 2 inch border. Meringue will expand in the oven and meet the border once baked.

Bake 1 hour. Then turn off oven and leave door open 30 mins

Meanwhile combine the raspberries, sugar and water in a blender and puree. Place a sieve over a small bowl and pour raspberry ass mixture through a fine mesh sieve to catch the seeds. Work mixture through the sieve with a spoon.

Transfer meringue to your cake stand.

Make the whipped cream by placing the cream vanilla and powdered sugar in a mixer and whip until soft peaks forms.

Dollop whipped cream on top of meringue leaving a 2 inch (5 cm) border all around to expose the meringue. Drizzle raspberry sauce over whipped cream. Top with raspberries. Dust berries with powdered sugar and garnish with a sprig of mint.

Cut into slices and serve with the extra raspberry sauce on the side.

Chocolate Swirl Pavlova with Whipped Cream and Raspberries

I made a Chocolate Swirl Pavlova with Whipped Cream and Raspberries to celebrate my blog turning 11 years old! I hope you like it :-)
For a more detailed recipe, check out the post on my blog:

chocolate pavlova meringue recipe How To Cook That Chocolate Dessert

How to make chocolate pavlova an easy yet indulgent dessert recipe
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Back with another recipe, and this time with a recommended ingredients store that I frequent in Johor Bahru!

The Ingredients: 16 Jln Camar 2, Taman Perling
Johor Bahru, Malaysia

A divine combination of Chocolate, Coffee Mascarpone and Caramelized Hazelnuts, this is a spin on the traditional Pavlova. An easy step-by-step guide to making Pavlova right, tips and tricks included!

Valrhona Chocolate Pavlova:
150g Egg Whites
220g Caster Sugar
3 tsp Corn Flour
1 tsp White Vinegar
1 tbsp Valrhona Cocoa Powder

Coffee Mascarpone Cream:
200g Mascarpone Cheese
300g Dairy Whipping Cream
2 tsp Instant Coffee Powder

Caramelized Hazelnut Clusters:
150g Hazelnuts
50g Caster Sugar
30g Brown Sugar
Pinch of Seasalt

Chetna Makes a Coffee Hazelnut Pavlova | At Home With Us

Chetna Makan's show-stopping pavlova is crisp and crunchy on the outside, gooey like a marshmallow on the inside, and topped with a luscious coffee cream. Add hazelnut brittle and chocolate for good measure and you've got a spectacular, festive dessert that is sure to wow your guests. GET THE RECIPE ►►

Check out more of Chetna's content on her channel, @Food with Chetna !

PREP TIME: 40 minutes
COOK TIME: 3 hours
MAKES: 6-8 servings

For the meringue:
6 egg whites
300 grams caster sugar
1 ½ teaspoons cornstarch
For the chocolate sauce
100 grams dark chocolate (70 % cocoa) roughly chopped
50 grams unsalted butter

For the praline:
150 grams caster sugar
100 grams roasted chopped hazelnuts

For the cream:
2 tablespoons instant coffee
1 tablespoon boiling water
400 milliliters heavy cream
3 tablespoons icing sugar
Chocolates to decorate (optional)

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Chocolate Pavlova disguised as a Black Forest Gateau, easy to make hard to put down.
Found yourself with a Recipe that Needs only Eggs Yolks? Never fear Steve is here, to show you a great use for all those leftover Egg Whites.
In this video I give it a bit of a twist and turn it into a delicious Black Forest Gateau Chocolate Pavlova.
This recipe was inspired after I made that great Crack Pie that left me with so many egg whites. I never like to waste food. So tell me what you think of this video in the comments below.

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Written Recipe Visit our Blog

5 Egg Whites
280g / 10 oz of Powdered Icing Sugar
1 teaspoon of Cornflour / Cornstarch
1 teaspoon of White Vinegar
2 teaspoons of Cocoa Powder

475ml / 1 pint of Thick Whipping Cream
2 tablespoons of Powdered / Icing Sugar
3 tablespoons of Kirsch or Cherry Liqueur

1/2 a cup of Superfine Sugar
500g / 17.5oz jar of Morello Cherries in Syrup
3 tablespoons of Kirsch or Cherry Liqueur
100g / 3.5oz of Chocolate shaved into pieces

Bake the Meringues @150C /300F for 45 minutes allow to cool slightly in the oven with the door open before removing completely.

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My preferred Tripod is a Monopod

Thanks to Josh Woodward for the music
“Crazy Glue by Josh Woodward.

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Cherry Pavlova Cake - Black Forest | Black Pepper Chef

Beautiful chocolate meringue Pavlova cake with dark chocolate and cherries. I added dark chocolate to the meringue, which created a beautiful marble pattern. A rich cream cheese cream emphasizes the aroma of cherries and deliberate negligence of the meringue. This diet cake you can cook with strawberries, peaches, coffee liqueur, and various berries.

Be careful, making flamed cherries!

4 Egg whites (4 medium eggs, or 3 big eggs)
200 g Sugar
30 g of Starch
1 tsp Apple cider vinegar
50 g Chocolate

150 g Cream cheese (as Philadelphia)
1/2 pack Vanilla sugar
100 ml Whipping cream
30 g Sugar

300 g Canned cherries
20 ml Brandy
50 g Sugar

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#cherrycake #pavlovacake #cherrypavlovacake #BlackPepperChef

Chocolate Pavlova Meringue Cookies

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1 1/2 cups granulated sugar
2 tbsp cocoa powder
6 egg whites
pinch of salt
1 tsp lemon juice
1 tsp vanilla extract
2 tbsp shaved chocolate
1/4 cup chopped hazelnuts

1. Preheat oven to 300 degrees.
2. In a small bowl, whisk together sugar and cocoa powder until cocoa is incorporated well.
3. In a clean bowl (preferably glass or metal) whisk 6 egg whites until soft peaks form.
4. Gradually add the sugar, 1 tbsp at a time (don't add it too slow either, just 1 tbsp every couple seconds).
5. Once you've added all the sugar, keep whisking until the meringue is glossy, additional 3-5 minutes after all the sugar has been added.
6. Add the lemon juice, vanilla, chocolate, and hazelnuts and fold gently until just incorporated.
7. Spoon or pipe batter onto a parchment lined baking sheet (ungreased). Make them as big or small as you like.
8. Place meringues in the oven and immediately turn temp down to 250 degrees.
9. Bake for 1 hour.
10. Turn oven off and leave meringues in there without opening the door for additional hour to hour and a half.

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A chocolate sensation. Lovely and crunchy on the outside, soft and fluffy on the inside.

4 egg whites (room temperature)
1 cup of super fine sugar
4-5 teaspoons of cocoa powder
1 teaspoon of vinegar
3 teaspoons of cornflour
Whipping cream

Preheat oven to 150c, 300f .. then when ready to bake the pavlova reduce the temperature to 120c, 250f and bake for 45 mins.

Chocolate Raspberry Pavlova | One Pot Chef


Chocolate Raspberry Pavlova is an impressive dessert that is quite simple to make. A large, crisp chocolate meringue with a soft centre is smothered with freshly whipped cream, raspberry sauce and fresh fruit. Perfect for feeding a crowd for any occasion - give it a go!


6 Egg Whites
1 1/2 Cups of Caster Sugar (Super Fine White Sugar)
2 Teaspoons of Vanilla Extract
2 Teaspoons of Cornflour (Corn Starch)
1 Teaspoon of White Vinegar
1/4 Cup of Cocoa Powder
50g of Milk Chocolate (finely grated)
125g of Raspberries (plus extra to decorate)
1 Tablespoon of Icing Sugar (Powdered Sugar)
600ml of Thickened Cream (or any cream suitable for whipping)

Preparation Time: About 20 minutes
Cooking Time: About 1 hour 15 minutes + cooling time

(Look up Google for a conversion chart if using Imperial)

Music Track:
Bright Wish and Peppy Pepe
by Kevin MacLeod

Royalty Free Music - Used with Permission under Creative Commons license.

Mini Chocolate Pavlovas // Presented By American Egg Board

These mini chocolate pavlovas will be love at first bite.

Chocolate Pavlova Dessert Recipe - with Whipped Cream and Raspberries!

Today we bake a stunning chocolate pavlova dessert recipe, topped with lashing of whipped cream and adorned with beautiful juicy raspberries! That perfect crunch on the outside, with an almost brownie-like inside, complemented by lightness of the whipped cream and the sweet-tartness of the raspberries . It is a hands-down winner!

Inspiration comes from Nigella Lawson’s Chocolate Raspberry Pavlova recipe from her delightful cookbook, 'Forever Summer' – with a few additions of my own! :)

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3 tablespoons cocoa powder (sieved)

1 teaspoon balsamic vinegar (or red wine vinegar)

1 teaspoon pure vanilla extract

50 grams dark chocolate (finely chopped)

500 millilitres double cream

3 tablespoons dark chocolate (coarsely grated)

#pavlova #chocolate #nigellalawson

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This gorgeous Chocolate Pavlova is a meringue dessert with a crisp crust on the outside and chewy in the inside with a marshmallow texture and chocolate flavor and crowned with whipped cream, strawberries and raspberries which is irresistible. This Chocolate Pavlova is a incredibly light dessert and simply easy to make.
Chocolate Pavlova recipe
4 egg whites (room temperature)
150g fine sugar
15g cocoa powder
2 tsp corn starch
1 tsp white vinegar

Whipped Cream:
250ml double cream (35%)
1 ½ tbsp fine sugar
½ tsp vanilla extract
250g strawberries (cut into half)
150g raspberries

Preheat oven to 150°C
Baking Temperature & Time: 150°C for 60 minutes
Once the meringue is baked, leave it in the oven with the oven door slightly open for 2-3 hours to cool.

C is for Chocolate Pavlova | Miguel Maestres Chocolate Pavlova & Salted Caramel Sauce #AtoZofMmmm

If you think you’ve had your share of this classic Aussie treat, you thought wrong. Forget everything you think you know about pavlova. This chocolate-infused, caramel-drizzled delight is sure to convert even the biggest anti-pavlova ambassador. View the full recipe at

Visit to explore a world of mouthwatering recipes, cooking tips and food ideas, in the #AtoZofMmmm video series featuring celebrity chef, Miguel Maestre.

Boozy Chocolate Pavlova Christmas Cake

If you're a little disorganised, like me this Christmas, and haven't been soaking your Christmas cake since October, then you might be on the lookout for a cheat's Christmas dessert. This very simple boozy pavlova cake is full of Christmas cheer and can be made earlier and assembled at the last minute. You can play around with the fillings, use winter berries or drizzle with dulche de leche. it's the perfect showstopping dessert. What I love most about this slightly alternative Christmas dessert is that it can all be made ahead and simply assembled last minute for show stopping results. Recipe over here:

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Best Chocolate and Strawberry Pavlova Recipe | How to make Chocolate and Strawberry Pavlova

Best Chocolate and Strawberry Pavlova Recipe | How to make Chocolate and Strawberry Pavlova
Pavlova, a magical combination of Meringue, whipped cream and fruit, has to be my favorite dessert! This chocolate strawberry version is so delicious. Just can not go wrong with this classic combination of flavors. I swirled in the chocolate for a marbled effect and thinly sliced the strawberries.
The meringue is crisp on the outside, like marshmallow on the inside and the cream and strawberries just bring it all together.
How many Pavlova fans here?? I am a huge one!!

RECOMMENDED VIDEO: (Traditional and Fancy Pants Pavlova)

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Chocolate Pavlova with Raspberry Cream - Episode 9 - Reveenas Kitchen

Thanks so much for watching! Don't forget to like, comment, and subscribe.

For the written recipe visit :

To access my website (all recipes & more) visit :

Check me out on instagram and twitter : @reveenaskitchen

Special thanks to my lovely friends and colleagues, Ruth Stewart Patterson (for expert filming and photography) and Alexandra Custodio (for magnificent web design).

Chocolate Pavlova With Cherry Sauce

Chocolate Pavlova with Cherry Sauce is a uniquely delicious dessert. The crunchiness from the meringue, mixed with chocolate whipping cream and juicy cherries is an amazing combo of textures and flavors. It is simple to make, but so delectable.
Chocolate Pavlova
Ingredients :
6 Large Egg white (180 grams)
1 ½ Cup Sugar ( 300 grams)
¼ tsp Salt (1.5 grams)
½ tsp Vanilla (1.5 grams)
1 tsp Balsamic Vinegar (2.5 grams)
2 ½ Tbsp Cocoa Powder (19.5 grams)
½ Tbsp Espresso ( 2 grams)
1 tsp Cornstarch ( 3.5 grams)
1.5 oz. Chopped Chocolate (45 grams)
Preheat oven to 300 °F (150 °C) and outline 2X7’’ (18cm) circles on a parchment paper. Flip the parchment over and place on a baking tray.
Clean the mixer bowl and whisk with vinegar, since any traces of fat will prevent the egg whites from foaming up. Place the egg whites into the mixer bowl and whisk on high, until they become foamy. Now, slowly start adding the sugar 1 Tbsp at a time and whisk until they reach stiff peaks. This should take around 2-3 minutes. Now whisk the egg whites on high for 10 minutes.
Add the salt and vanilla and whisk to incorporate. Then add balsamic vinegar, but don’t whisk.
Over a small bowl, sift the cocoa, espresso, and cornstarch. Whisk to combine and sift over the egg whites. Now add the finely chopped chocolate and carefully combine everything, making sure not to deflate the meringue.
Place the meringue on the parchment paper, making sure to spread it as even as possible between 2 discs. Use an offset spatula to spread them out slightly. Lower the oven to 250 F(120C) and bake for 70-75 minutes. After they are done baking, turn off the oven and leave the Pavlovas inside for 1 hour. After 1 hour, open the oven slightly, using something like a wooden spoon and keep it ajar while Pavlovas are cooling for another 2-3 hours.
Roasted Sweet Dark Cherry Sauce
Ingredients for roasted cherries*:
2 ½ Cups Fresh or Frozen Pitted Cherries (600 grams)
1 tsp Vanilla Bean Paste (4 grams)
2 Tbsp Sugar (25 grams)
Preparation :
Preheat oven to 425 F (220 C). In a medium bowl, mix the pitted cherries, vanilla bean paste (or extract, or half vanilla bean). Add sugar and coat the cherries, using a spatula or a spoon. Spread them on a parchment lined baking tray and roast for 10 – 15 minutes. Set aside.
*Roasting cherries is optional for this recipe.
Roasted Cherries Sauce
¼ Cup Water (60 grams)
2 Tbsp Sugar (25 grams)
1 tsp Lemon Juice (5 grams)
1 ½ Tbsp Cornstarch (16 grams)
1 tsp Vanilla (4 grams)
2 Tbsp Rum (28 grams) - Optional
Roasted Cherries
To a medium size saucepan, add water, sugar, lemon juice and cornstarch. Stir to combine and cook over low – medium heat, until it starts to thicken. As soon as it starts thickening, add the roasted cherries and cook on medium low for 6-8 minutes, constantly mixing. Cherries can easily burn, so keep and eye on it.
Once the sauce has thickened, take of the heat, and add vanilla and optional rum. Set aside to cool and store covered in the fridge.
Chocolate Whipped Cream
2 Cups Whipping Cream (500 ml)
1/3 Cup Icing Sugar (42 grams)
1/3 Cup Cocoa Powder (35 grams)
½ tsp Vanilla Extract (2 grams)
Place cold whipping cream into a mixer bowl, fitted with a balloon whisk. Add the vanilla, icing sugar and cocoa powder. Whisk on low at first, until the dry ingredients get incorporated and then start whisking on high, until you reach the correct consistency. The whipped cream should be firm enough to not fall off the spatula, but not be over whipped.
Layer the cake starting with one Pavlova disc, then adding half of the cream and half of cherry sauce. Continue until all ingredients are used. Store the cake in the fridge for up to 3 days.
Thank you for watching :-)

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#pavlova #chocolatepavlova #cherries

Blackberry & Lavender Chocolate Pavlova Recipe (video)

The perfect springtime dessert: crispy and gooey chocolate pavlova topped with the most incredible lavender whipped cream and loads of fresh blackberries. The unique flavor combination in this pavlova cake recipe is amazing! Every bite simply melts in your mouth, taking you to dessert heaven! You’ll fall in love with the lavender frosting combined with the blackberries from the first bite. It’s a light, fluffy, chocolatey and fruity dessert all in one!

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Watch my video recipe for all the sweet details! Want to receive email updates for new recipes? Make sure to subscribe to my YouTube channel and turn on notifications!

Tips For Making Meringue

Make this chocolate pavlova successfully! Have you ever attempted to make meringue and it wouldn’t hold its shape at all! I’ve had this happen a few times and it can be so frustrating! The key to getting stiff and glossy peaks is using a super squeaky clean mixing bowl and whisk. Even the tiniest amount of grease or oil residue will cause the egg whites to go flat.

  • Use a degreasing soap or white vinegar to rinse the bowl before using, then wipe it down with a clean kitchen towel.
  • Add 1/2 teaspoon cream of tartar to further help stabilize the egg whites.

Assembling the Dessert

Since the chocolate pavlova base takes several hours to bake, I recommend splitting this cake recipe into a two-day project. Allow the meringue layer to cool completely, then place into a bag or an airtight container and keep at room temperature. Make the lavender cream and assemble the dessert when ready to serve so that they meringue stays crunchy. I made the lavender cream with cream cheese, but softened mascarpone will also work well! And make sure your lavender oil is okay for consumption. Get the one I use here:

More Recipes!

Enjoyed this unique lavender dessert? Check out some of my other recipes you’re sure to enjoy!

If you have yet to make a pavlova, the meringue part can be a little intimidating. I had this pavlova idea in my head for months before I finally got the courage to make it.

This recipe makes enough for 6 small meringues, so 2 cakes. One of the reasons I like it so much is you don&rsquot have to be perfect. Haphazardly placing the strawberries and sprinkling chocolate on top is half of what makes this cake so fun, and so glorious.

Get the meringue in the oven and then go about your day. I have been known to leave the meringue in the oven during the cooling portion (when you let them sit in the oven) for several hours. When I am ready to assemble my cake, I whip up my cream and then I am good to go!

Be careful as you arrange your cake because the meringues may sink a little from the weight of the toppings and layers.

When cutting into pieces, use your non-cutting hand to leverage the cake so it doesn&rsquot slide all over the place. Or you could do what we do&hellip a few forks or spoons and we all dig in!

How to Make this Best Pavlova Recipe

  • The egg whites need to come up to room temperature so that they whip better. The best solution is to separate the cold eggs first into a bowl, then bring the whites to room temperature.
  • Initially, the egg whites need to be whisked until firm peaks appear. The best method to turn the bowl of eggs whites (very, very carefully) upside down. If they start to slip and slide, they need longer. If you can hold the bowl upside down and they don't move, they are whipped enough!

  • Use a clean whisk and clean bowl, and there must be absolutely no egg yolk in the egg white mixture.
  • The sugar needs to be incorporated well to avoid sugar syrup seeping out of the pavlova. A good indication is to get a little bit of the meringue and sugar mix and rub it gently between your thumb and finger. If it feels grainy, keep whisking.
  • Once the sugar is incorporated keep whisking for around three minutes. This will really stiffen up the mixture and make it easy for shaping.
  • Once the vinegar, vanilla and cornflour are added, you only need to whisk the mixture about 30 seconds more to ensure it is only just whisked in.
  • Preparing the pavlova for the oven is important. I cut a piece of baking paper/parchment paper into a round sheet, and place it on a round pizza oven. To keep it in place, take a ¼ of a teaspoon of the meringue, and dab it onto four spots on the outside of the paper round to keep it in place.
  • Shaping the pavlova is also important. I start by spooning all the pavlova mixture out onto my prepared oven tray. Then, using a spatula, I very carefully shape into a round shape. Start from the bottom, and make upward movements. The top will naturally form together. I don't tend to make a small mound in the middle because I find one naturally forms when the pavlova cools (see images for shaping!).

You can see the lines from the way you shape the pavlova. Start from the bottom and gently draw the spatula to the top of the pavlova

  • Preheat the oven to 300F/150C first, then reduce the oven temperature to 250F/120C when you put the pavlova into the oven.
  • Very important. DO NOT OPEN THE OVEN throughout the cooking time! If you need to check on it, use the oven light, but do not open the oven!
  • Also VERY IMPORTANT. Once the pavlova has had 1 hour and 15 minutes in the oven, turn the oven off and leave the pavlova to fully cool for around 2-3 hours. By allowing it to fully cool in the oven, you are reducing the chances of the pavlova cracking!

You can see the baked pavlova has settled leaving a slight indent in the top.

  • Traditional toppings for pavlovas are cream and fruit. I love using a mixture of seasonal berries such as strawberries and blueberries. Passionfruit is also a good option, but personally, I don't think you can go wrong with cream and strawberries!

This best pavlova recipe is a must try if you are looking for a dessert that totally WOW's your guests! This serves up between 10-12 people, depending on serving size, and I guarantee everyone is going to absolutely love your show-stopping dessert!

Watch the video: Ανάλαφρη σοκολατένια ΠΑΒΛΟΒΑ με φράουλες. Γλυκά - Τούρτα. Paxxi Ε327


  1. Yozshulabar

    Yes, really. All above told the truth. We can communicate on this theme.

  2. Julius

    Do not boil a kid in his mother's milk, you are mashing the same thing for the umpteenth time, reading you more and more boring

  3. Zain

    I apologize, but not fit enough. What else could that suggest?

  4. Roswalt

    in one word PROTEIN

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