Chocolate Strawberry Pavlova

Name: Chocolate Strawberry Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon cornstarch; 1 tablespoon white vinegar; 2 tablespoons unsweetened cocoa powder; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 1 cup fresh strawberries, hulled and sliced; Mint leaves for garnish

Highlighted under: Dessert Lover’s Collection

I adore making Chocolate Strawberry Pavlova—it's one of those desserts that impresses everyone. The combination of light, crisp meringue with rich chocolate and sweet strawberries creates a delightful contrast of textures and flavors. Whenever I serve this treat, I can see the delighted expressions on my friends' faces as they experience each bite. It's surprisingly easy to assemble, making it perfect for both special occasions and an indulgent weeknight treat.

Created by

Leo

Last updated on 2026-01-23T22:21:28.244Z

When I first tried my hand at making pavlova, I was enchanted by the light, airy texture and the crispy exterior of the meringue. It was surprisingly forgiving, and the chocolate twist had me hooked—everyone loves chocolate! After experimenting with toppings, I found that fresh strawberries pair beautifully, balancing the sweetness of the meringue with a burst of tartness.

This recipe also taught me the importance of letting the meringue cool slowly in the oven. That way, it maintains its incredible texture while absorbing the rich chocolate flavor. It's a little trick that made a big difference in my results!

Why You Will Love This Recipe
Decadent chocolate combined with fresh strawberries brings joy in every bite.
The airy texture and crunchiness of the pavlova are simply irresistible.
A stunning centerpiece for any dessert table or celebration.

Mastering the Meringue

The key to a successful pavlova lies in perfecting the meringue base. Make sure your mixing bowl and beaters are completely free of grease, as even a tiny amount can prevent the egg whites from whipping properly. When you beat the egg whites, do so at medium speed until they reach soft peaks before gradually adding the granulated sugar. This helps the sugar dissolve and improves the texture, ensuring a glossy finish and a stable structure.

Incorporating cornstarch and vinegar into the meringue mixture may seem unusual, but these ingredients are crucial. Cornstarch helps create a marshmallow-like center, giving the pavlova a delightful chewiness, while vinegar provides stability and a soft texture by slightly altering the protein structure of the egg whites. This combination leads to a perfect contrast of crisp exterior and soft inside.

The Chocolate Ganache

Making the chocolate ganache might be simple, but getting it precisely right is essential for a luxurious finish. When heating the cream, keep the heat low and avoid boiling; simmering is ideal. Once the cream reaches a gentle simmer, pour it over the chopped dark chocolate. Allow it to sit for about five minutes before stirring—this waiting time ensures the chocolate melts thoroughly, resulting in a smooth and silky ganache.

If you're looking to substitute the chocolate, consider using milk chocolate for a sweeter flavor or a dairy-free version if necessary. Just remember that the specific cocoa content will alter the ganache's consistency and richness. If the ganache is too thick after mixing, a small amount of warm cream can be stirred in to adjust the texture.

Making Ahead and Serving Suggestions

Pavlova can be an excellent candidate for make-ahead dessert preparation. The meringue base can be made a day in advance and stored in an airtight container once completely cooled. Just be sure to avoid humid areas, as moisture will ruin its crispiness. Once you're ready to serve, whip up the ganache and add the strawberries for that fresh element right before presentation to ensure they look vibrant and appealing.

When it comes to serving, consider customization based on seasonal fruits or guests' preferences. You can swap strawberries with raspberries or add a drizzle of caramel for extra richness. To elevate the visual appeal, dust the entire pavlova with cocoa powder or powdered sugar just before serving, ensuring it looks as enchanting as it tastes!

Ingredients for Chocolate Strawberry Pavlova

Meringue Base

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon white vinegar
2 tablespoons unsweetened cocoa powder

Chocolate Ganache

1 cup heavy cream
8 ounces dark chocolate, chopped

Topping

1 cup fresh strawberries, hulled and sliced
Mint leaves for garnish

Gather all these ingredients to prepare your luscious pavlova.

Instructions for Assembly

Prepare the Meringue

Preheat your oven to 300°F (150°C). In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until the mixture is glossy and stiff peaks form. Gently fold in the vanilla, cornstarch, vinegar, and cocoa powder.

Bake the Base

Spoon the meringue mixture onto a lined baking sheet, creating a large circle with a slight well in the center. Bake for 90 minutes, then turn off the oven and allow the meringue to cool completely inside.

Make the Ganache

In a small saucepan over low heat, heat the cream until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 5 minutes before stirring until smooth.

Assemble the Pavlova

Once the meringue is cool, carefully place it on a serving plate. Spread the ganache over the top, then arrange the sliced strawberries on top. Garnish with mint leaves.

Enjoy this delightful dessert with family and friends!

Pro Tips

Make sure your mixing bowl and beaters are completely clean and dry to achieve the best meringue consistency. Avoid any egg yolk in the whites, as this can prevent them from whipping properly.

Troubleshooting Common Issues

If your meringue isn’t reaching stiff peaks, it could be due to residual grease or moisture on your equipment. Make sure everything is impeccably clean and dry; a few drops of lemon juice can help in this case. Also, ensure your egg whites are at room temperature, as they whip better than cold ones, enhancing volume and stability.

If the pavlova cracks while baking, it may have baked too quickly due to high temperatures. Always follow the low and slow principle—baking at 300°F (150°C) for an extended time allows a gentle drying process. If cracks still happen, remember they can be covered with ganache and fruit, so don’t fret about appearance.

Storage Tips

To store your pavlova, keep the meringue base in a cool, dry place in an airtight container. It can last up to two days without losing its delightful crunch. However, once you add the chocolate ganache and strawberries, it’s best enjoyed immediately to prevent sogginess. If you have leftovers, store them in the refrigerator but know that the texture may be affected—the meringue will soften.

If you have extra ganache, it can be refrigerated for up to a week and used for other desserts. Simply reheat it gently in the microwave or on the stovetop until it’s fluid again. Think about using leftover ganache to drizzle over ice cream or to layer in a cake for a deliciously rich experience.

Questions About Recipes

→ Can I make the meringue a day in advance?

Absolutely, the meringue can be made a day ahead. Just store it in an airtight container at room temperature.

→ What can I use instead of strawberries?

You can substitute strawberries with other berries like raspberries or blueberries, or even caramelized fruits for a different flavor.

→ Is it possible to make a gluten-free version?

Yes! This Chocolate Strawberry Pavlova is naturally gluten-free since it doesn't contain any flour.

→ How should I store leftovers?

Store any leftover pavlova in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh.