Chocolate Pavlova with Strawberries
Prep time
Cook time
Total time
Crisp on the outside, marshmallow-y on the inside, a pavlova crust is made with a slow-baked meringue. This one features swirls of chocolate and freshly sliced strawberries piled high atop mascarpone cream.
Recipe type: Dessert
Cuisine: unknown
Serves: 8 servings
  • 6 egg whites (at room temperature)
  • 1½ cups superfine sugar
  • one pinch salt
  • ½ teaspoon cream of tartar
  • 2 tablespoons unsweetened cocoa
  • ¼ cup grated/shaved dark chocolate
  • 1½ cups heavy whipping cream, cold
  • 1 cup mascarpone cheese, cold
  • 2 tablespoons superfine sugar
  • ½ teaspoon vanilla
  • 2 cups strawberries, washed and sliced (dusted with sugar, if desired)
  1. Preheat oven to 300 degrees. Line a baking stone or flat baking sheet with parchment paper; draw or trace a 9" circle lightly on parchment.
  2. Using either a stand mixer or hand mixer with whisk attachment, whip egg whites and pinch of salt in a large bowl (medium speed) until foamy with peaks beginning to form, about 8–10 minutes. Increase to high speed and gradually add sugar, ¼ cup at a time, whipping continuously. Add cream of tartar. Whip a bit longer until stiff peaks begin to form and meringue mixture looks glossy and firm.
  3. Remove mixer attachments and gently fold in cocoa powder with a rubber spatula. Follow by folding in dark chocolate shavings. If you desire a ribbon/swirled effect, just fold chocolate through a few times and don't fully blend.
  4. Turn meringue mixture out onto your baking sheet and spread lightly into 9" circle or desired shape. Do not overwork. Place in oven, decrease heat to 250 degrees, and bake for about 1 hour and 15 minutes, or until meringue is dry, crisp and seems hollow. Turn oven off, prop door open, and allow meringue to cool to room temp as the oven cools.
  5. Once meringue is cool, gently lift it off parchment and onto a serving dish. Place whipping cream in a medium bowl and whip until fluffy. Add mascarpone cheese, sugar and vanilla and whip to incorporate, but do not overwhip. Place cream mixture in the middle of meringue. (The middle will crack and collapse a bit under the weight of the cream. Not a problem.) Spread cream toward the edges, then top with fresh berries.
  6. Slice into wedges to serve.
Rule of thumb: Use ¼ cup sugar for each egg white in a meringue recipe. Also, red wine vinegar can replace cream of tartar as a stabilizer.
Recipe by ABCs and Garden Peas at