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Learn how to make my delicious Chocolate Pavlova recipe with Strawberries & Cream for any special event.
By Gemma Stafford | | 48
Last updated on August 11, 2020
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Happy New Year and welcome to the 50th episode of Bigger Bolder Baking. To celebrate, I’m making one of my favorite desserts: a marshmallowy Pavlova with chocolate cream, fresh cream and strawberries. I have big plans for 2015 so thank you for being a part of this community, and let’s get baking!
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Chocolate Pavlova with Strawberries and Cream
4.43 from 14 votes
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Learn how to make a delicious Chocolate Pavlova recipe with Strawberries & Cream for any special event.
Author: Gemma Stafford
- Dessert
- Gluten Free
- Chocolate
- Fruit
- Baking Pans
Learn how to make a delicious Chocolate Pavlova recipe with Strawberries & Cream for any special event.
Author: Gemma Stafford
Ingredients
- For the meringue
- 8 egg whites (room temperature)
- 2 cups granulated (caster) sugar
- 2 1/2 tablespoons dutch cocoa powder
- 1 teaspoon of white vinegar
- 2 teaspoons of cornflour
- For the filling:
- 2 cups whipped cream
- 8 oz 72% chocolate
- Extra whipped cream for filling
- Strawberries
Instructions
Preheat oven to 240˚F (120oC). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
Beat your egg whites until they have formed soft peaks, and slowly add your sugar, cornflour and vinegar one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.
Shape the meringue into the two rounds on the baking paper/trays. Bake for 90 minutes. Do not remove meringues until oven is cool. Preferably leave the meringue in the oven over night to dry out. THE MERINGUE CAN BE MADE DAYS IN ADVANCE.
To make the chocolate cream: Melt the chocolate and set it aside to cool down. Once cooled add 1 cup of cream to it and mix it with a spoon. Do this fast because otherwise the chocolate might harden. Then follow with the 1 more cup of cream and continue to mix.
To assemble layer the chocolate cream, cream and strawberries on 1 meringue circle. Sandwich with the other meringue and garnish the top. Once assembled I suggest eating it in 24 hours as it goes soft.
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Sue
5 years ago
Hi Gemma,
Its been a while 🙂
I was searching for a good Pavlova recepie and of course u r my first go to 🙂
I want to do a simple vanilla pav…. with no chocolate in it. What do i replace the chocolate with please??
Thank you 🙂
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Sue
5 years ago
Gemma
Can i make mirangue kisses With The same recepie?
Thank u
1
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daphne dykeman
1 year ago
Hi, Do you add sugar to your whipped cream?
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Rebecca DÁmato
3 years ago
I’ve posted a pic of my unfinished pavlova, there was no point in putting the cream and fruit on it because it cracked so badly on the bottom, I couldn’t remove it from the baking tray.
It was my own fault for being a smarty pants, I tried to make one giant one, like I recently had at a wedding at a posh hotel, instead of making it in two halves as Gemma did, I’m looking forward to having another go.
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Maria Fairview
4 years ago
Hi Gemma!
My family and I really love pavlova so I can’t wait to try this!! Also, because it it is your recipe I know it will be awesome😊. I just have one question for you, is there any substitute for cornflour? That is the only ingredient I am missing and, as your probably aware, it is really hard to lay hands on anything these days😕🤷♀️
Looking forward to your reply 🙂
Thanks again for all your great recipes!!
Also, (belated) congratulations!! Baby George is soo cute!!😍
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Maria Gesiorek
4 years ago
Great recipe! Thank you, Gemma!!
Easy to follow and my results made me happy even though it was not perfect. I could not get stif peaks in egg whites, but I probably started adding sugar too early… It baked well anyway. My family loved it and it was super tasty!
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Kay
4 years ago
How long can you store meringues?
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barbara
4 years ago
Pavs are one of my all-time favorites–cracks or not! Thank you for encouraging us in what seems such a
magical recipe. Can you imagine hand-held pavs for a party–how could you make them? cupcake
papers? any idea? Just brainstorming here–they may be way too complex to do this. Thanks as always.
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Patricia Ives
5 years ago
Hi Gemma, I just made this today, and it looks gorgeous. However, I noticed that it does crack very easily, so how do you cut it without it falling apart?
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Paige
5 years ago
Hi Gemma,
This dessert is totally a new thing to me. I came across this recipe and can’t wait to try out. How many days can the pavlova be kept in the refrigerator?
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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