Raspberry Chocolate Pavlova

Yields 6-8

Prep Time 20 min

Cook Time 50 min

Total Time 1 hr 10 mins

A stunning dessert that is actually quite simple to prepare but will wow your guests!


For the Meringues

  • 8 eggs white at room temperature
  • pinch of salt
  • 1/4 tsp cream of tartar
  • 2 cups sugar

For the Whipping Cream

  • 4 cups whipping cream
  • 1 cup sugar
  • 2 Tbsp vanilla extract
  • For the Chocolate and Raspberry layers

  • 8 ounces good chocolate, chopped
  • 1/2 cup half and half
  • 1 to 1 1/2 pints fresh raspberries


    To Make the Meringues

    1. Beat egg whites until frothy. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.
    2. Line cookie sheets with parchment paper and trace 3 circles with cake pan (I used the bottom of my springform pan), each 8 or 9 inches in diameter.
    3. Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Turn off oven and leave in until ready to use or overnight.
    4. When ready to use, carefully peel the paper from the bottom.

    To Make the Pavlova

    1. Melt the chocolate with the half and half over low heat and whisk until smooth. Remove 1/4 cup chocolate and reserve for drizzling top.
    2. Divide evenly on top of each meringue and smooth; refrigerate until chocolate has hardened a bit.
    3. Beat the cream; gradually adding the sugar. Add the vanilla and beat until quite stiff.
    4. Place a small dollop of whipped cream on a serving plate and put one meringue on top.
    5. Spread approximately 1/3 of whipped cream over the chocolate. Top with 1/3 of the fresh berries.
    6. Repeat with a 2nd and 3rd layer; pipe some whipped cream on top of berries and garnish with a few that have been reserved.
    7. Warm reserved chocolate if necessary and drizzle over entire cake using either a fork or a ziplock bag with a tiny snip taken off of a corner.
    8. Refrigerate for at least 2 hours before serving.

    Recipe Notes

    The longer you can let this dessert refrigerate before serving, the better. I recommend a 2 hour minimum but more is even better while making sure it is served the same day it is put together. That will give the soft and crunchy meringues time to absorb a bit of moisture and make cutting easier.

    BUT note...as beautiful as it is and as much as we love it, the beauty of the presentation is certainly not in the individual slices. No matter; I promise no one will complain as they lick their plates clean!

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