Chocolate Layered Pavlova Recipe

A decadent dessert perfect for special occasions, the Chocolate Layered Pavlova combines crisp, airy meringue, rich chocolate, and silky whipped cream. This dessert is as stunning as it is delicious, with layers of chocolate goodness topped with fresh berries for a truly indulgent treat.

Ingredients & Substitutions

Key Ingredients:

  • Egg Whites: The foundation of a pavlova, creating its light and airy texture. Ensure no yolk contaminates the whites.
  • Sugar: Provides structure and sweetness. Granulated sugar is ideal, but superfine sugar can be used for easier incorporation.
  • Cocoa Powder: Adds the chocolate flavor. Use high-quality unsweetened cocoa powder for best results.
  • Dark Chocolate: Finely chopped chocolate adds richness. Substitute with milk chocolate for a milder taste.
  • Vinegar: Helps stabilize the meringue. Lemon juice can be used as an alternative.
  • Heavy Cream: Creates the luscious whipped topping. You can use coconut cream for a dairy-free option.

Ingredients

For the Chocolate Pavlova:

  • 6 large egg whites (room temperature)
  • 1 ½ cups (300g) granulated sugar
  • 3 tablespoons unsweetened cocoa powder (sifted)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 ounces (50g) dark chocolate (finely chopped)

For the Whipped Cream:

  • 2 cups (500ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh berries (raspberries, strawberries, or cherries)
  • Dark chocolate shavings
  • Cocoa powder (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper. Draw two 8-inch circles as a guide and flip the paper over.
  2. Make the Meringue:
    In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff and glossy peaks form.
  3. Add Flavorings:
    Gently fold in the cocoa powder, vinegar, vanilla, and chopped chocolate using a spatula.
  4. Shape the Layers:
    Divide the meringue between the two prepared circles, spreading evenly. Create slightly raised edges for better layering.
  5. Bake the Pavlovas:
    Place the trays in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 ½ hours, then turn off the oven and let the pavlovas cool completely inside with the door slightly ajar.
  6. Prepare the Whipped Cream:
    In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. Assemble the Pavlova:
    Place one pavlova layer on a serving plate. Spread half the whipped cream on top and sprinkle with berries. Add the second pavlova layer, repeat with the remaining whipped cream, and garnish with chocolate shavings and berries.

Sam’s Tip

  • Use room-temperature egg whites for the best meringue texture.
  • Handle the meringue gently to maintain its airy structure.
  • Bake the pavlova low and slow to avoid cracking.

Why You’ll Love This Recipe

  • Showstopper Appeal: Perfect for celebrations and gatherings.
  • Customizable: Change the toppings to suit your taste.
  • Texture Variety: Crispy on the outside, soft and marshmallow-like on the inside.

Freezing & Storage Instructions

  • To Store: Keep assembled pavlova in the refrigerator and consume within 2 days.
  • To Freeze: Store unassembled meringue layers in an airtight container for up to 1 month. Add toppings just before serving.

Frequently Asked Questions

Q: Can I make this recipe in advance?
A: Yes! You can bake the meringue layers a day ahead and assemble the dessert just before serving.

Q: Why did my pavlova crack?
A: Cracking can occur if the oven temperature fluctuates or the meringue cools too quickly. Let it cool gradually in the oven.

Q: Can I use a sugar substitute?
A: Granulated sugar is crucial for structure, but you can experiment with superfine sugar alternatives for slight variations.

Enjoy your delicious Chocolate Layered Pavlova!

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