Go Back Email Link
+ servings
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
5 from 1 vote

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 mins
Cook Time1 hr 20 mins
Cooling Time3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 6 People
Calories: 414kcal
Author: Marie Porter

Equipment

Parchment Paper
Baking Sheet

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