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    Home » Recipes » Desserts

    Chocolate Raspberry Pavlova

    Published: Oct 22, 2020

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    This Chocolate Raspberry Pavlova is a stunner! It’s a double decker, triple chocolate (meringue, whipped cream, and sauce) pavlova. SO good , easy to make... and visually pretty impressive, too.

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    As I’d mentioned in a few of my previous posts, today’s post - and 4 others - were fully conceptualized in my sleep one night last month.

    You see, I take “lucid dreaming” to a whole other level sometimes. I’ve created recipes in my sleep, worked through patterning problems, and more.

    It’s handy to wake up and know exactly what you’re doing, having rested AND problem-solved throughout the night.

    That night stood out not only for the amount of recipes that resulted - FIVE! - but because the whole thing was Pavlova themed. I worked out 5 wildly different Pavlovas that night, woke up and immediately went grocery shopping.

    ... Uh, I don’t mess around when it comes to the subject of Pavlovas!

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    Chocolate Pavlova

    Chocolate Pavlova stands out among my other pavlovas, as the inclusion of cocoa in the meringue base alters the texture a bit.

    While most Pavlovas are crispy on the outside and basically a big marshmallow inside, chocolate Pavlovas have a little more heft to them. I wouldn’t call them straight-up “cakey”, but they veer in that direction.

    Basically, if a brownie and a marshmallow were actual sentient beings that could reproduce at all, AND IF they could reproduce *with each other*... their offspring would be the inside of a chocolate Pavlova.

    Ok, that was a lot of “ifs” and such, so just trust me... chocolate pavlovas are *awesome*.

    I like to add a nice, deep & dark balsamic vinegar to my chocolate Pavlovas. It really works well with the taste of the cocoa, producing a richer, deeper flavour.

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    Elevating the Chocolate Raspberry Pavlova

    I’ll be honest - the chocolate raspberry Pavlova combo wasn’t new to me, in the dream.

    I’d made a more basic version, back on a past Valentine’s day - a single chocolate Pavlova, with cocoa whipped cream and Raspberries.

    It was definitely a great end to a Valentine’s Day meal... but it wasn’t a double deckered chocolate raspberry pavlova, drizzled with chocolate sauce!

    No, my dream took that simple Valentine’s Day dessert to a whole other level.

    The thing is, this version really isn’t any more difficult - or even much more ingredient intensive - than the single layer version.

    The Pavlova itself is the same basic recipe - ingredient amounts and all - with only very small tweaks:

    - It’s divided into two rounds, instead of made into one big round.

    - The baking time was shortened slightly.

    - It might have used slightly more raspberries than a single one would. On one hand, the two smaller Chocolate Pavlovas have more surface area to cover than the one normal sized chocolate pavlova...

    ... on the other, I did a single layer of raspberries on the two layers, rather than just PILE THEM ON, like I tend to do on those single layer Pavlovas.

    SO, as I said... not really any more effort than a normal Pavlova.

    The next time you’re needing a fancy, impressive dessert for a birthday, anniversary, Valentine’s Day, etc... why NOT do a wild, double decker, triple chocolate pavlova?

    Yum!

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    How to Make a Chocolate Pavlova

    Pavlovas are super easy to make, if you keep a few basic things in mind. Here are a few tips to help you successfully make a Pavlova:

    1. Eggs are easiest to separate when cold, and easiest to whip up when they’re room temperature.

    So, crack them right away when you take them out of the fridge, then cover the bowl and let it sit for a bit to warm to room temp. 10-15 minutes should be plenty of time, you don’t want to leave them out all day, as salmonella is a THING.

    Honestly, if you have a good stand mixer - I LOVE my Kitchenaid! - you should be good to go, right out of the fridge. If you’re using a hand mixer... I’d let them warm up.

    2. When cracking and separating your eggs, be VERY CAREFUL to not get any yolk in your whites.

    Any yolk at all - even a speck - will prevent your whites from whipping up as they’re supposed to.

    If you do get yolk in the whites, and can’t get it out... start from scratch. Seriously. You can make a nice omelette from those whites, but you won’t be able to get a Pavlova out of them.

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    3. Fat is the enemy of meringue

    For the same reason yolks will mess you up, you also have to be careful to not let fat, oil, grease, etc touch your meringue.

    Make sure your mixer and bowl are clean, and use a parchment lined baking sheet - do NOT grease it!

    4. Don’t over-beat your egg whites

    Over beating the egg whites can lead to a weeping meringue, and/or affect the texture. Get them to stiff peaks and that’s it!

    5. Don’t open the oven door!

    Once the pavlovas are in the oven, shut the door *and leave it shut* until you’re ready to use it. At the very least leave it in there for a few hours, for the sake of structural integrity.

    I’ll usually leave it in there right up until I’m ready to assemble and serve it, as it’s nice and protected in there. Pavlovas are delicate and fragile and really, Murphy’s Law is a thing.

    Top view of a chocolate raspberry pavlova. A round meringue is topped with chocolate whipped cream, raspberries, and chocolate sauce.

    6. Understand that cracks are almost inevitable

    Pavlovas crack - especially when you mound them up with whipped cream and fruit - and that’s just a fact of life. Embrace it.

    Don’t mourn “perfection” lost, realize that it’s literally collapsing under the weight of its own awesomeness.

    It’s all good!

    7. Timing matters

    Once you start whipping the cream for your Pavlova, the timer is started. Once you pile it on the pavlova, have your fruit good and ready to go, and be ready to serve it right away.

    Whipped cream breaks down over time - unless you stabilize it with some gelatin. That’s neither here nor there, in this case, as Pavlovas need to be eaten pretty soon after assembling.

    So, have everything ready to go when you make the whipped cream, serve it right away, and don’t leave anything behind - it really doesn’t hold up as leftovers.

    Raspberries nestled in chocolate whipped cream, drizzled with chocolate sauce

    8. Understand that “serving size” is a mere suggestion

    Can this Pavlova serve 6 people (some say 8!)? Sure, when you’re listening to the same people who think that a serving size of dip is 2 Tbsp.

    TWO TABLESPOONS!!!

    Personally, I think this makes 4 good sized servings... 2 if you’re ambitious.

    Let me be honest, my husband and I have split every Pavlova I’ve blogged, with no leftovers. This one, we destroyed while watching Star Trek reruns, in our living room, in PJs.

    Why yes, I do have an ideal marriage, LOL.

    A half eaten pavlova on a brown plate.

    We were not elegant about serving and eating this.

    More Pavlova Recipes

    Do you love Pavlovas like we do? Awesome! I have several more super tasty Pavlova recipes for you...

    Bananas Foster Pavlova
    Basic Pavlova Recipe
    Blueberry Pavlova
    Cardamom Fig Pavlova
    Matcha Green Tea Pavlova
    Pavlova Charcuterie Board
    Tropical Dragonfruit Pavlova

    Seasonal Pavlovas

    Christmas Tree Pavlova
    Easter Egg Pavlova
    Halloween Pavlova with Bloody Eyeballs
    Heart Shaped Valentine's Pavlova

    Cover images for both Beyond Flour and Beyond Flour 2

    Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them through Amazon, or through any major bookseller.

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    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to follow me on Pinterest, and subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    Now, on to that Chocolate Raspberry Pavlova recipe!

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Chocolate Raspberry Pavlova

    This Chocolate Raspberry Pavlova is a stunner! It’s a double decker, triple chocolate (meringue, whipped cream, and sauce) pavlova. SO good , easy to make... and visually pretty impressive, too. ⁠
    Prep Time25 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Cooling Time3 hours hrs
    Total Time4 hours hrs 45 minutes mins
    Course: Dessert
    Cuisine: Australian, Gluten-free
    Diet: Gluten Free, Vegetarian
    Servings: 6 People
    Calories: 414kcal
    Author: Marie Porter

    Equipment

    • Parchment Paper
    • Baking Sheet
    • Stand Mixer

    Ingredients

    • 4 Large Egg Whites
    • Pinch Salt
    • 1 cup Super Fine / Castor Sugar *
    • ¼ cup Cocoa Powder
    • 3 teaspoon Balsamic Vinegar
    • 1 teaspoon Cornstarch
    • 1 teaspoon Vanilla Extract
    • 1 ¼ cup Heavy Cream
    • 1-2 tablespoon Granulated Sugar optional
    • 3 tablespoon Cocoa Powder
    • 1 teaspoon Vanilla
    • 1 pint+ Fresh Raspberries
    • Chocolate Sauce of choice

    Instructions

    • Get ready: Preheat your oven to 350 degrees.
      Line a baking (cookie) sheet with parchment paper, and set aside.
      Fit your electric mixer with the whisk attachment.
    • Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
    • In your mixer bowl, beat egg whites together with salt until glossy peaks form.
    • Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
    • Sprinkle cocoa, balsamic vinegar, cornstarch, and vanilla over meringue, gently fold in till combined.
      A semi fluid mixture of white meringue and cocoa powder in a bowl.
    • Divide meringue into 2 rounds on your baking sheet.
      Two mounds of raw chocolate meringue on a baking sheet lined with parchment paper.
    • Use a spatula to spread the meringue mounds into 2 rounds, about 7" in diameter.
      If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 7″ circles! It’s really up to you!
      2 rounds of raw chocolate meringue, on a baking sheet lined with parchment paper.
    • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 10 minutes.
    • Once your timer goes off, turn the oven off and let the meringues cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
      Two baked round chocolate meringues on a parchment lined baking sheet.
    • Just before serving, whip the heavy cream.
      I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
    • Once heavy cream is whipped to the desired thickness, add the cocoa and vanilla, mix until well incorporated.
    • Place one pavlova meringue on your servings dish. Spread with half of your chocolate whipped cream, then top with half of your raspberries.
      A large round chocolate meringue on a brown plate, topped with chocolate whipped cream and raspberries.
    • Carefully place the second meringue on top, spread with remaining whipped cream, arrange remaining raspberries on top.
      A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries.
    • Drizzle with Chocolate Sauce and serve immediately!
      A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    Notes

    * Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
    If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

    Nutrition

    Calories: 414kcal | Carbohydrates: 57g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 88mg | Potassium: 309mg | Fiber: 7g | Sugar: 43g | Vitamin A: 755IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 2mg

    A double layered chocolate pavlova on a brown plate. Two layers of chocolate meringue are sandwiches with layers of chocolate whipped cream and raspberries, drizzled with chocolate sauce.

    Related posts:

    A slice of berry pavlova on a plate, with the remaining pavlova behind it. Pavlova Close up view of a blueberry pavlova. The meringue is light purple, it is topped with whipped cream, blueberries, and curls of lemon zest. Blueberry Pavlova A Pavlova Dessert Charcuterie board: A bowl of whipped cream and two little bowls of sauce - lemon curd and chocolate sauce - are surrounded by mini pavlova meringues and a selection of fresh fruits. Pavlova Grazing Board An oval shaped Easter pavlova decorated with fruit to look like a pysanky egg. Easter Pavlova

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