Ann Reardon

Chocolate Pavlova easy dessert recipe

chocolate pavalova easy gourmet dessert recipe how to cook that best cooking blog
To quote a friend… “I HAVE to get the recipe off you for that pavlova…I think I am having withdrawls this week and can still taste how divine it was!”  If you’ve never had it, then imagine chocolate mousse encased in a crisp meringue shell, topped with cream, chocolate and strawberries. Yummm! And the best thing… it is easy to make.

6 Eggs separated
300g (10.58 ounces) 1 1/3 cup plus 1Tbsp Caster sugar
50g (1.76 ounces) Milk chocolate
3 Tbsp or 21g (0.74 ounces) Cocoa powder
To decorate:
400mL (13.53 fluid ounces) or 1 2/3 cup cream (35% fat)
200g (7.05 ounces) quality milk chocolate made into chocolate shards
1 Punnet or 250g (8.82 ounces) or 1 2/3 cup of stawberries, washed and hulled


Grate the chocolate and sieve the cocoa powder, set aside.
Whisk the egg whites until stiff, add the sugar and continue whisking until firm.
Fold in the cocoa and chocolate until just combined (if you over mix it will become runny).
chocolate pavalova easy gourmet dessert recipe how to cook that best food blog
Place onto a baking tray that is lined with baking paper and spread into a thick circle.
Bake in a slow oven (150C (302 degrees Fahrenheit)) for 1 hour or until the outside is crisp.
Allow to cool on the tray then transfer to a serving dish. Smother in cream and decorate with chocolate chards and strawberries or raspberry sauce.
Original recipe source: Unknown, I copied it out of a magazine when waiting at the doctors. The fact that I was looking at a magazine dates this event to pre-kids – so at least 9 years ago.

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All recipe quantities in the book are in grams, ounces and cups.

17 Comments View Comments

  1. HI Ann, definately want to try this out. Have a few questions:
    1. Is it possible to do this as mini individual pavlovas.
    2. When you cut into the pavlova does it ooze out choc or is the mousse firm
    3. Can the meringue be made and kept in advance and just assembled prior to serving
    4. how long before serving can I leave and decorate.
    5. And lastly – my oven tends to work very hot so would recommend a lower temperature or a shorter period

    Sorry for so many questions. Really want to try this out next weekend

    • Hi Farida, the meringue should be stable and not oose. It will be crusty on the outside and more moist in the middle. It is best to make Pavlova the day before it is needed and let it cool in the oven overnight. It will generally need to be decorated and served within 24 hours of baking. The longer it is left, the more likely that the meringue will willbe impacted by the moisture in the air. Pavlova is usually cooked at a low temperature for a long time. If you feel you oven runs a little hot, adjust the temperature down 10-20 degrees.

  2. Rating: 4.5

    At last, somnoee comes up with the “right” answer!

  3. Hi Gertrude, We can’t see your pic. It shouldn’t crack if it cools down slowly.

  4. Hi Ann

    In another chocolate pavalova recipe that I found, the chef used a teaspoon of Balsamic Vinigar. I wonder what that does??



    • Hi Stephanie, The vinegar can be used to stabilize the egg whites. Some recipes use cream of tartar instead.

  5. Pavlova gonna do just using egg whites into? or egg yolk? or both at once?

    • Rating: 5

      Separate the yolk from the white and then whip up the white up to a firm, but not hard peak

  6. Rating: 5

    Dear Ann your video’s are totally AWESOME thanks to you me & my 14 year old son Elijah are able to bake and create fun recipes. We both learn by watching video’s. Thank you again
    By the way can I share your video’s with my daughter’s so they too can bake yummy treats for their kids.
    My son Elijah says hi..

    • hi Nancy and Elijah, thanks for watching and baking 😀 yes you are welcome to share the recipes, on youtube if you click share just below the video it gives you a range of options for sharing.

  7. Hi, Ann!

    I have been watching your videos and browsing through your recipes for quite some time and I love them all! Today I tried this recipe of yours as a dessert for iftar but I only made 1/3 of the recipe and used mini white chocolate chips and added a dash of vanilla extract since I didn’t have any milk chocolate bar nor cocoa powder. It was my first attempt and I am glad that my fiancé and his family loved it! They said it tasted so light and they love how each bite just melts in the mouth.

    Thank you, Ann for being such a great inspiration not just to me but to your fans and followers!! Hugs and kisses all the way from Malaysia!

  8. Hi, im eager to try this recipe, but do you think it would work if i wanted to make small portions individually instead of having to cut it?

  9. hi anne! i have been browsing the internet for days already just to look for a site that would show easier steps of baking for starters like me and thank God I found yours.

    anyway, i’ve never baked a cake before. so i would just like to ask if I could do this in a turbo boiler because that’s what I use for baking cupcakes. and if yes, what temperature should I set for this.

    thank you s much. your site is a blessing for rookies like me. God speed!

    • Hi Maria, i do not have a turbo boiler but I just read a few forums and it seems that most people trying to bake a cake in them are having problems with them rising unevenly and overcooking on top.

  10. Hi Ann!
    Im making this cake for my mothers colleagues and I was wondering how many persons one portion fit? Love your channel and already done many of your cakes, so keep up the amazing work!
    Much love from Denmark

    • Hi fiek it will make 12 generous slices.

  11. Thanks for the recipe Ann. First time success. Everybody enjoyed.

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