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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!