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Dark Chocolate Berry Pavlova

Dark Chocolate Berry Pavlova


This gorgeous pavlova is topped with fresh berries, a mountain of whipped cream, and a drizzle of dark chocolate for the perfectly elegant sweet.

Dark Chocolate Berry Pavlova

Ohhh you guys, I am so excited to be sharing this recipe with y’all today! This mountain of gorgeousness is my Mixed Berry Dark Chocolate Pavlova. I have had a pavlova on my baking bucket list, per se, for YEARS, and I am so happy I finally got to make one! I had actually never even eaten a pavlova before this, but it turned out to be everything I’d ever dreamed of and more. I’m already a huge fan of meringue, so I knew I was going to love it regardless, but there’s really no words to describe how fabulous it is. Let me show you how it’s done!

Dark Chocolate Berry Pavlova

This mountain of deliciousness is essentially a GIANT meringue, spread out to be cake-sized, and baked until crispy on the outside but still fluffy and marshmallowy in the center. HEAVEN. It’s then traditionally topped with whipped cream plus whatever your heart desires. I can’t ever resist the colors and flavors of berries, so that’s what I went with. And of course – chocolate. Because of course. Do you know me at all?!

Dark Chocolate Berry Pavlova

This is, by far, one of the prettiest things I’ve ever made. And you’d be surprised at how simple it is! I mean, I really can’t say that it’s an easy recipe, because it’s not, but it is definitely easier than you’d expect. You start by making said giant meringue, which is really simple – TONS of egg whites, a lil bit of sugar, some cream of tartar, and you beat those whites to high heavens until the bowl of your mixer is full to the brim with fluffy white stuff. Spread it on some parchment in a vaguely circular shape, and then you have to do the hardest part – WAIT. Pavlova, and any other meringue, has to be baked loooow and sloooow so this will bake for over two hours, and then it has to sit in the oven to slowly come back to room temperature so it doesn’t crack. But after that, the hard stuff is done! Whip up some cream, top it with ice cream, berries, chocolate, whatever you feel like. It’s sure to be spectacular no matter what you do!

See Also

Dark Chocolate Berry Pavlova

Dark Chocolate Berry Pavlova

Dark Chocolate Berry Pavlova

Valentina Celant
This gorgeous pavlova is topped with fresh berries, a mountain of whipped cream, and a drizzle of dark chocolate for the perfectly elegant sweet.
Prep Time 12 hrs
Cook Time 1 hr 30 mins
Total Time 13 hrs 30 mins
Course Dessert
Servings 8 servings


*for the pavlova*

  • 4 extra large egg whites at room temperature
  • 1 cup granulated white sugar
  • 1 tbsp cornstarch
  • 1 tsp white vinegar
  • *for the whipped cream*
  • 1 cup heavy whipping cream
  • 1 tbsp powdered milk
  • 1 tbsp powdered sugar
  • ½ tsp vanilla extract

*for topping*

  • ½ cup dark chocolate chips
  • 2 tbsp heavy cream
  • ½ cup strawberries cut
  • ¼ cup raspberries
  • ¼ cup blackberries
  • fresh mint leaves for decorating


  • First, let's prepare the superfine sugar. Pour the 1 cup of granulated white sugar into a blender or small food processor, and pulse until sugar is fine and slightly powdery.
  • Preheat oven to 340F.
  • In the bowl of a stand mixer fitted with the whisk, pour in the egg whites. Beat until soft peaks form. Slowly add in the superfine sugar you created until completely incorporated.
  • After all the sugar has been added, beat the meringue on high for 3-4 minutes until thick and glossy {it should almost look like marshmallow creme}.
  • Finally, add in the cornstarch and vinegar, and mix until combined.
  • Next, pick your baking surface. You can use a baking sheet, an upside-down cake pan, or the bottom of a springform pan. The important part is that it should be flat with no edges! Line with parchment paper.
  • Gently dollop half of the pavlova mixture on your parchment paper, making a circular shape. Add on the rest of the mixture, making a sort of plateau shape - sloped edges with a flat top.
  • Carefully transfer the pan to the oven, and IMMEDIATELY lower the oven temp to 240F. The meringue needs that temperature shock to set in the shape you created. ?
  • Bake the pavlova for 1:30-1:45 hrs. It should be crisp and slightly cream-colored but not browned.
  • When the baking time is up, turn off the oven, and leave the pavlova inside with the door shut so it can slowly cool down. Ideally you should leave it in there overnight.
  • When ready to assemble, first make the whipped cream. In the bowl of a stand mixer fitted with the whisk, beat the heavy cream to soft peaks. Add in the powdered milk, powdered sugar, and vanilla, and beat until firm and creamy.
  • In a small microwave-safe bowl, combine the chocolate chips and the 2 tbsp of heavy cream. Microwave in 15 second intervals until smooth and melted.
  • Place your pavlova on your desired serving platter or cake stand. Gently spread the whipped cream on top, sprinkle on the berries, and then drizzle the chocolate on everything. Garnish with some mint leaves if desired. Serve immediately, or store in fridge until needed. Enjoy!


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