Chocolate Pavlova with Raspberries

5 from 6 reviews

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

For Topping


To make the pavlova

  1. Preheat the oven to 350°F/180°C (without fan).
  2. Using a standmixer or electric beaters, whisk the egg whites in a large, clean bowl until they have tripled in volume and soft peaks form.
  3. Turn the speed down to low and slowly add the caster sugar, one spoon at a time until the sugar is well incorporated. As you add the sugar, the mixture will start to become thick and glossy, and stiff peaks will form when you lift the beaters.
  4. Remember to scrape down the sides of the bowl.
  5. Rub a bit of the mixture between your fingertips to test if the sugar has been fully dissolved; if you don’t feel any grains of sugar, move onto the next step.
  6. Add the cornflour, white wine vinegar, vanilla extract and cocoa powder. I do this on low speed with the stand mixer for only 2 to 3 rotations (about 1 second).
  7. Fold through the chopped chocolate.

To shape the pavlova

  1. Line a baking tray with baking paper and spoon the pavlova mixture onto the tray into a round shape. I like to dollop the mixture on top of each other into a high pile, and to then shape the pavlova from there – using this method ensures that your pavlova will have some height.
  2. Use a palette knife to shape the sides of the pavlova and to slightly flatten the top. The pavlova will expand and rise once cooked, so shape it to be on the slightly smaller side. 

To bake the pavlova

  1. Place the pavlova in the oven and immediately turn the temperature down to 300°F/150°C (without fan).
  2. Bake for 1 hour and 15 minutes. Do not open the oven door during this time.
  3. After 1 hour and 15 minutes, turn off the oven and leave the oven door closed so the pavlova can cool down completely. You should leave the pavlova in the oven for at least 2-3 hours, but overnight (12-18 hours) is best.

To decorate the pavlova

  1. The pavlova should be decorated only just before serving.
  2. Whip the cream until soft peaks form.
  3. Dollop the whipped cream on top of the pavlova, top with raspberries, and grate over some chocolate to decorate.

Kitchen Notes

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.