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Chocolate Pavlova

 Chocolate Pavlova
A mild chocolate-flavored meringue is topped with a colorful, fresh, red and green fruit topping.—Taste of Home Test Kitchen
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 4 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


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line a baking sheet with parchment paper; set aside.
  • 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.
  • 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

2 of 2

Chocolate Pavlova (continued)

Directions (continued)

  • hour.
  • 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.
  • Top meringue with berries. Arrange kiwi over berries; top with
  • whipped cream. Refrigerate leftovers. Yield: 8 servings.
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.