Chocolate Pavlova Recipe
Chocolate Pavlova Recipe photo by Taste of Home

Chocolate Pavlova Recipe

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A mild chocolate-flavored meringue is topped with a colorful, fresh, red and green fruit topping.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 8 servings


  • 4 large egg whites
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons baking cocoa
  • 1 ounce semisweet chocolate, finely chopped
  • 1 cup fresh raspberries
  • 1 cup sliced fresh strawberries
  • 2 tablespoons orange liqueur, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 medium kiwifruit, peeled, halved and sliced

Nutritional Facts

1 slice equals 276 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 114 mg sodium, 38 g carbohydrate, 3 g fiber, 3 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
  2. Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate.
  3. Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
  4. In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form.
  5. Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers. Yield: 8 servings.
Originally published as Chocolate Pavlova in Taste of Home Christmas Annual Annual 2011, p151

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Reviewed Mar. 28, 2013


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