Chocolate Strawberry Pavlova

    2 hours 50 minutes

    Delicious Pavlova topped luxuriously with cream, strawberries and a drizzle of dark chocolate. Enjoy!

    25 people made this

    Serves: 8 

    • 6 egg whites
    • 1/4 teaspoon salt
    • 1/4 teaspoon cream of tartar
    • 1 1/2 cups (330g) white sugar
    • 3 tablespoons cocoa powder
    • 2 teaspoons cornflour
    • 1 tablespoon vinegar
    • 2 teaspoons vanilla essence
    • 60g dark chocolate, melted
    • 3 cups fresh strawberries, hulled and halved
    • 1 1/2 cups thickened cream
    • 2 teaspoons white sugar
    • 30g dark chocolate, melted

    Preparation:20min  ›  Cook:1hour30min  ›  Extra time:1hour cooling  ›  Ready in:2hours50min 

    1. Preheat oven to 135 degrees C.
    2. Beat together egg whites, salt and cream of tartar to soft peaks in a large bowl. Beat in sugar about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornflour over egg whites and gently fold in. Gently fold in vinegar, vanilla and 60g melted chocolate.
    3. Line a baking tray with baking paper and spread the meringue into a 20cm circle. Bake in the centre of the oven for 1 1/2 hours until the outside is crispy and the centre is soft. Using a metal spatula, loosen the meringue from the baking paper and remove to cool on a wire rack. Allow to cool completely, about one hour.
    4. Whip cream with 2 teaspoons sugar and spread over the meringue. Arrange strawberries decoratively over the top and drizzle with melted chocolate.

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    Reviews in English (24)


    Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy and well worth the effort.  -  18 May 2006  (Review from Allrecipes USA and Canada)


    This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie sheet. I had to serve it by cutting it in pieces (which was very messy--the top kept cracking) and then putting the whip cream and strawberries on. I'd like to know how to keep it from spreading so much.  -  13 Jun 2006  (Review from Allrecipes USA and Canada)


    I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and it spread like a big pancake, can anyone let me know why this might have happened.  -  23 Sep 2008  (Review from Allrecipes USA and Canada)