Friday, December 2, 2022

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Chocolate Raspberry Pavlova – That Skinny Chick Can Bake

While you want a formidable dessert, a Chocolate Raspberry Pavlova is the reply!  A cocoa meringue base is topped with a luscious cloud of whipped cream, candy ripe raspberries, and chocolate shavings.

This Chocolate Pavlova is ideal to serve each time yow will discover candy, flavorful raspberries available in the market. This pavlova recipe is a stunner, so wow your family and friends by presenting this magnificence at your subsequent gathering!

Close view of Chocolate Raspberry Pavlova on a white serving plate

Why You Should Make

  • Once I first made this, over a decade in the past, none of my mates had ever heard of nor eaten a pavlova! It’s a wonderful, usually novel dessert from Nigella Lawson.
  • It’s completely scrumptious!!
  • Plus, topped with berries and cream, it’s a show-stopper.

Ingredient Notes

  • Egg Whites – Should be freed from oil, and grease, together with even a speck of egg yolk. Should be at room temperature for the very best quantity.
  • Sugar – Superfine is greatest. It would mix extra simply than common granulated sugar.
  • Cocoa Powder – Good high quality. Ghirardelli is a bit higher than Hershey’s.
  • Vinegar – Raspberry or Balsamic, good high quality
Overhead view of Chocolate Raspberry Pavlova on a white ceramic plate

An Straightforward, Make-Forward Dessert

Nigella’s Chocolate Raspberry Pavlova was an instantaneous hit once I first made it many summers in the past. A crisp outer meringue juxtaposed with the chewy middle was topped with a cloud of whipping cream. It fashioned the proper base for mounds of lovely crimson raspberries. YUMMY…my resolution was made.

I prefer to make the meringue shell the night time earlier than I serve this dessert. After it cools, I simply retailer it within the oven and prime it with the whipped cream and berries a couple of hours earlier than serving. When you do tuck away the pavlova shell within the oven, make sure that to place a post-it on the door so that you don’t unintentionally activate the oven.

The gang oohed and ahhed over this dessert.  Many had by no means even heard of a pavlova (we had a couple of pronunciation classes: pav-LOH-vuh), not to mention tasted one.  Even one visitor, who swore he was not a dessert eater (exhausting for me to fathom), proclaimed its wonders. I do know you’ll, too.

Edge of a Chocolate Raspberry Pavlova topped with chocolate shavings

Knowledgeable Suggestions

Lots of the ideas for making meringues are applicable for making a pavlova, plus there are some methods that aren’t used with the small meringue cookies.

The Egg Whites

  • PRO-Tip: First, when amassing your egg whites, make sure that no yolk contaminates them and that your bowls and utensils are free from any grease. Even a small speck of egg yolk or oil will forestall the whites from whipping correctly.
  • The very best follow is to separate every egg into an empty bowl, then pour the white into a bigger bowl to whip as soon as you understand there’s no yolk contamination. In any other case, separating over an entire bowl of whites may lead to you having to toss all of them if some yolk will get dropped in by mistake.
  • Word that eggs separate greatest after they’re chilly.
  • Additionally essential is to let your egg whites come to room temperature. This may even assist the sugar combine in correctly. I often sit my bowl of whites in a bigger bowl of heat water to take the chilliness off.`

The Meringue

  • Superfine sugar makes it simpler for the whites to soak up the sugar. Buy superfine sugar (affiliate hyperlink) within the baking aisle of your grocery retailer.
  • To make your pavlova good and spherical, take a 9-inch diameter pan and make an overview of it in the midst of a sheet of parchment paper. Flip the paper over and place it on a baking sheet. That is your template for spreading the meringue.
  • In contrast to a real meringue, a pavlova has the addition of vinegar. Only a small quantity that gained’t have an effect on the flavour however helps make the outside crisp and middle smooth. Cream of tartar or corn starch is usually added to stabilize the meringue, however not on this recipe.
  • Begin including the sugar when the egg whites are foamy, after about 1 minute of whipping. Add the sugar slowly.
  • The meringue is prepared when it’s thick, white, and shiny.  Ideally, you gained’t wish to really feel any gritty sugar whenever you rub a few of the meringue between your fingers.


  • Scoop out the meringue onto your parchment-lined baking sheet. Use an offset spatula to unfold it right into a circle, then to stage the highest.
  • Bake as directed however let the pavlova cool within the oven with the door open.


  • I used so as to add a whipped cream stabilizer referred to as Whip-It to forestall the whipped cream topping from separating. PRO-Tip: Since I first shared this recipe, I’ve discovered that putting my mixing bowl within the freezer to relax earlier than whipping the cream may even stabilize the cream.
  • To make chocolate shavings, use a vegetable peeler and scrape down the flat aspect of a chocolate bar (see previous picture beneath). For the bigger shavings in my pictures above, I discovered a block of Callebaut chocolate at Complete Meals, warmed it very gently within the microwave, and peeled bigger curls.
Chocolate Raspberry Pavlova on a white ceramic plate topped with cream, berries and chocolate


In case your pavlova didn’t end up completely, I’ve bought your again. Listed here are some particular points that may happen when baking a pavlova and what you are able to do to forestall them from taking place once more.

  • Cracks – If there are cracks in your pavlova, there are a few causes this might have occurred. First, the sugar wasn’t dissolved earlier than baking, so make sure that to make use of superfine sugar and add it very slowly, giving the sugar time to include.  A number of cracks are OK and even with a number of cracks, your pavlova will nonetheless be tasty! The oven may have been too sizzling, so ensure you have an oven thermometer to double-check. Additionally, a pavlova can crack when it isn’t allowed to chill slowly within the oven. Some recipes have you ever flip off the oven and others have you ever crack the oven door.
  • Meringue Doesn’t Thicken -In case your meringue doesn’t ultimately beat up right into a white, shiny, billowy mass, it might be that your egg whites had been contaminated with fats. This might be grease, fats, or oil in your beaters or mixing bowl or egg yolk contaminating your whites. Take care when separating your whites out of your yolks and if there’s any likelihood some yolk bought into your whites, begin over. Additionally, guarantee your mixing implements have been washed totally with sizzling soapy water or run by means of the dishwasher to get rid of any greasy residue. Don’t use plastic bowls as they’re infamous for harboring oils. Additionally, word that including any water to the egg whites earlier than beating will forestall excellent outcomes.

Often Requested Questions

The place Did Pavlova Originate?

There’s a debate about the place the pavlova originated, Australia or New Zealand. Each declare it as their very own. The pavlova was developed in honor of Anna Pavlova, the Russian ballerina, who visited the area within the Twenties.

What Is Pavlova?

Merely put, a pavlova is only a massive baked meringue (although you can also make mini variations, too). Made from whipped egg whites and sugar, it’s then baked till the skin is crisp and the within is “squidgy,” a time period utilized by Nigella Lawson for describing the chewy center. The marshmallow-like center is one attribute that differentiates a pavlova from a meringue.

Pavlovas are often topped with cream and fruit and this chocolate raspberry pavlova varies from the basic model as a result of some cocoa powder and chocolate blended into the meringue. After all, there are quite a few iterations utilizing lemon curd, and so forth.

How Do You Retailer a Pavlova?

Pavlova ought to be saved in a cool and dry spot. Moisture and warmth will soften the pavlova and make it sticky. One suggestion is to retailer your pavlova in a chilly oven. Simply go away a word on the door so that you don’t unintentionally flip it on!

You can also make the pavlova shell the day earlier than you propose to serve it, then add the toppings the day you serve. It’s greatest on the day it’s made, however we by no means let leftovers go to waste!

You Could Additionally Like:


  • 6 egg whites, at room temperature
  • 1 1/2 cups superfine sugar (I whiz granulated sugar within the meals processor for a minute or so)
  • 3 tablespoons good high quality cocoa powder
  • 1 teaspoon raspberry or balsamic vinegar
  • 2 ounces semi-sweet chocolate, finely chopped
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons coarsely grated semi-sweet chocolate


  1. Preheat the oven to 350º. Line baking sheet with parchment. Draw a 9 inch circle on parchment, the flip the paper over. Put aside.
  2. Beat the egg whites until satiny in look. Slowly add the sugar, whereas persevering with to beat, till meringue is stiff and shiny. Sift cocoa powder over the meringue, then add vinegar and chopped chocolate. Fold nicely until mixed.
  3. Pile the meringue onto the baking sheet, retaining throughout the 9 inch circle. Easy prime and edges with an offset spatula. Place in oven and instantly lower temperature to 300º. Bake for 1-1 1/4 hours until dry on edges and prime. Pavlova will seem cracked. Flip off oven, open oven door, and permit to chill fully.
  4. To serve, invert onto serving plate. Whip cream with powdered sugar, vanilla and Whip It, if utilizing. High pavlova with whipped cream, then sprinkle with raspberries adopted by grated chocolate.


Recipe tailored from Nigella Lawson.

Whole time doesn’t embrace cooling time.

Advisable Merchandise

As an Amazon Affiliate and member of different affiliate applications, I earn from qualifying purchases.

Diet Data:



Serving Dimension:


Quantity Per Serving:

Energy: 452Whole Fats: 25gSaturated Fats: 16gTrans Fats: 1gUnsaturated Fats: 8gLdl cholesterol: 67mgSodium: 59mgCarbohydrates: 55gFiber: 1gSugar: 53gProtein: 5g


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