Chocolate Pavlova with Strawberries

5 from 2 reviews

This Chocolate Pavlova with Strawberries is a PERFECT Valentine’s Day dessert!  Layers of crunchy chocolatey marshmallowy meringue, whipped cream and strawberries. So beautiful and delicious.



Chocolate Meringue

  • 1 cup granulated sugar (ground (or Caster sugar – see notes))
  • 2 tsp cornstarch
  • 6 large egg whites
  • 3 tbsp cocoa powder (sifted)
  • 1 tsp white vinegar

Strawberry Topping:

  • 2 cups strawberries (divided into 2)
  • 3/4 cup raspberries
  • 1/4 cup sugar
  • 1 tbsp water

Whipped Cream:

  • 2 cups of whipped cream
  • 1/4 tsp vanilla


  • 1 tbsp grated white chocolate


Making the Pavlova:

  1. Preheat your oven to 250 degrees.
  2. Sugar:  This recipe calls for 1 cup of granulated sugar, which needs to be ground to make more it fine.  To do this I put 1 cup of granulated sugar into a blender and pulse it for a few seconds until the sugar is fine.  (If you have caster sugar you can use the same amount of that instead.)
  3. Then, in a small bowl whisk together the sugar and cornstarch.  Set aside.
  4. In a large glass or stainless steel bowl, whip the egg whites until they are foamy with stiff peaks.
  5. Then while the egg whites are still whipping, gradually add the sugar/cornstarch mixture, 1 tbsp at a time, until the mixture becomes glossy and forms stiff peaks.  The texture will be kind of like stiff shaving foam.
  6. Then sprinkle the mixture with the vinegar and cocoa powder.
  7. Using a spatula, mix it together.
  8. Line a baking sheet with a sheet of parchment paper.
  9. Then using a spoon, add big spoonfuls of the meringue onto the sheet in the shape of a heart. To make the heart, I start at the top of the heart, adding 2 big scoops for the top bumps, then work your way down.  The meringue should be at least 2 inches thick.
  10. Bake for 1 hour and 15 minutes, until the pavlova meringue has slight cracking and appears dry.
  11. Let it cool completely before adding the whipping cream and strawberries.

Strawberry Topping:

  1. While the pavlova is baking you can make the strawberry sauce.
  2. Cut the strawberries into 4.  Then set aside half of them. You are going to leave 1/2 fresh, and 1/2 are going into the sauce.
  3. In a small saucepan add 1/2 of the chopped strawberries, the raspberries, 1 tbsp water and 1/4 cup sugar.  Mix well.
  4. Simmer over low heat until the fruit is slightly cooked down and the sauce is the consistency of syrup.  This takes about 15 minutes.
  5. Set aside to cool.
  6. Then stir in the remaining fresh strawberries.

Whipped Cream:

  1. Using a mixer whip the whipping cream and vanilla until it is fluffy.
  2. Note:  I do not add sugar to this whipped cream because the pavlova and the berries are sweet enough.  The unsweetened whipped cream is a nice balance to all the sweetness.

Putting it all together:

  1. Once the pavlova has cooled, top it with the whipped cream…be careful not to spread it too hard or the meringue will crack or crumble.
  2. Then add the strawberry sauce.
  3. Sprinkle with the grated white chocolate.
  4. Enjoy!

Keywords: chocolate pavlova, pavlova