A delightful Chocolate Pavlova with a crispy shell and chewy centre, topped with whipped cream and fresh raspberries. Follow this chocolate pavlova recipe with step-by-step photos.
For the Chocolate Pavlova
To make the pavlova
To shape the pavlova
To bake the pavlova
To decorate the pavlova
CHRISTMAS PAVLOVA WREATH
Draw a 25 cm/10 inch circle on a sheet of baking paper and turn it over (so that the ink is not touching the pavlova). Use a large piping bag to pipe 8 large rounds within the circle. Alternatively, use a large spoon to dollop the mixture into a wreath shape. Bake for 1 hour. See full recipe for Christmas Pavlova Wreath.
I like to make the pavlova first thing in the morning so that it can slowly cool and dry in the oven until I need to serve it later in the evening. You could even make the pavlova 1-2 days in advance and keep it in an air-tight container. The chestnut purée can be made a couple of days in advance and kept in an airtight container in the fridge.
This recipe is inspired by the Chocolate Raspberry Pavlova by Nigella Lawson in Forever Summer.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/chocolate-pavlova-with-raspberries/