Last updated on May 21st, 2018
This marvelous meringue-based dessert is named for the Russian prima ballerina Anna Pavlova (1881-1931). As you will hear me say in the following video, I thought the recipe was of French origin. My bad, folks. According to Wikipedia, the dessert was invented in either New Zealand or Australia. Ms. Pavlova toured these nations in the 1920s.
Pavlova is crazy delicious! One bite and you will find yourself pirouette-ing across New Zealand. Or Australia. Or just your kitchen floor. The meringue “cake” is cracklin’ crisp on the outside, soft and gooey on the inside, and lidded with whipped cream and sweet raspberries. It’s an easy dessert to make:
Do me proud and make this classic dessert, okay?
xKevin
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Here’s the printable:
The famous dessert named for the Russian ballerina Anna Pavlova. The meringue base is crispy outside, chewy-gooey inside, and topped with whipped cream and red raspberries. Delicious!
Ingredients
- 6 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar OR 1 cup super-fine sugar
- 1 teaspoon balsamic vinegar
- 1 tablespoon cornstarch
- 2 tablespoons baking cocoa
- 1 ounce (2 squares) bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1/2 ounce (1 square) bittersweet chocolate, grated with a vegetable peeler
- 12 ounces red raspberries
Instructions
- Draw an 8-inch-diameter circle on a sheet of parchment paper. Then flip the paper over, and place it on a baking sheet. Also, adjust the oven rack to the lower-middle position, and heat the oven to 300°F.
- Beat the egg whites at medium speed. When they begin to foam, add the cream of tartar. Increase speed to high, and when soft peaks form, add the vinegar. With the machine still running, gradually add the sugar. Stop beating when the whites form stiff, shiny peaks. Pour the cornstarch and the baking cocoa into a fine-mesh sieve, and sift them over the whites. Sprinkle on the chopped chocolate. Use a spatula to gently fold these additions into the whites, taking care to deflate the whites as little as possible.
- Scoop the meringue into the center of the circle you drew on the parchment paper, smoothing its sides and top with a spatula. Place in the oven, and then immediately reduce the temperature to 275°F. Bake for 75-90 minutes, or until the sides look crisp and the top feels dry to the touch. Turn the oven off, open the door slightly, and let the “cake” cool to room temperature -- about 2 hours. (Make ahead note: The meringue can be stored in an airtight container in a cool, dry place for up to 2 days.)
- Just before serving, whip the cream until thick and spreadable. Spread the cream atop the meringue, sprinkle on the chocolate gratings, and top with the raspberries.
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Yamile Rijo says
OH Kevin, Sir:
You are a genius.
Next get together with our family I will try it.
How is the new “puppy” adjusting to the good life ?.
I am out to spray some dormant oil of my own making on my fruit trees.
Nice visiting with you though. See you next Sunday. Have a great week.
Christina Giordano says
Looks impressive but simple to make! Thanks for reminding me this exists. Happy Spring gardening.
Natalie Boggi says
I made Pavlova a couple years ago for Easter. It was outrageously delicious. The idea of chocolate Pavlova never crossed my mind! This looks absolutely fabulous. I am curious as to the reason for the addition of balsamic vinegar. Please, do tell. Thank you, Kevin!
Natalie
Cyn says
How did you know?
I need a gluten free dessert for the next time my women’s group meets at my house.
The Pavlov will be a big hit!
I’m not sure I’ve ever posted, but want you to know that I love, love, love, your blog.
It must be opened the minute it arrives!
So many tempting ideas beautifully presented.
I believe it was you who got me started reading the best garden design magazine ever, several years ago. Thank you for that too!
Cyn says
Oops. I forgot to ask…
8″ cake to be served with coffee/tea for an afternoon gathering of 12 women. Not lunch. Just this dessert being served. (Not big eaters.)
How many Pavlova would you make?
And if you were going to also offer an alcoholic drink, what would it be?
Thanks!
Kevin Lee Jacobs says
Hi Natalie – Balsamic vinegar enhances and compliments the chocolate flavor. Enjoy!
Hi Cyn – I’d make at least two of these desserts for a group of 12. And I’d make a third one just for myself. Wash this Pavlova down with either Champagne, Prosecco, or Pinot Grigio. Deeelish!
John says
Hi Kevin,
I’m not much of a baker, but this looks like something even I could tackle. Tell Cyn, above, champagne with a drop of Chambord liqueur.
John
Dori says
When I make pavlova I make individual ones instead of one big one because cutting that big one can be messy. The smaller meringue nests are pretty and easy to handle and taste just as wonderful. I use a pastry bag to shape them but you really don’t need that–a spoon works. You just have to keep licking your finger between every serving.
Samantha Gray says
I first encountered Pavlovas years ago doing doctoral work in Australia. You can buy packages of the shells shrink-wrapped in the various convenience food stores there because they are so popular. I learned to make my own, and have done so for years, but chocolate – WOW! This is genius, and I MUST do it. Thank you so much for the recipe and video!
Debbie Boone says
HI Kevin,
I will be making your pavlova in the near future. But…I live in sunny central Florida and need advice on hot tolerant pretty flowers. Can you shed some light on this for me. LOve your website and the blog.
Also, are you going to give away anymore mixers?
Debbie Boone
Deborah says
Thank you so much Kevin!!!! I have more than enough eggs from the ladies to make this yumminess. What to do with so many eggs ( six dozen at the moment)? Why make Pavlova of course!
Kevin Lee Jacobs says
Hi John – Thanks for the Chambord liqueur tip!
Hi Dori – Individual Pavlovas? Fun!
Hi Samantha – Thanks for watching the video!
Hi Debbie – Here’s a link for you (scroll down to “summer annuals”): South Florida Annuals.
Hi Deborah – Oh, to have hens. Enjoy the Pavlova!
Peggy says
Thanks for this recipe. I will make it when my raspberries come in this summer. Looks so good!
Kevin Lee Jacobs says
Hi Peggy – If you try this recipe, let me know how it works out for you.
Linda says
Wow, it’s gluten free! Thanks so much, Linda
Elizabeth Worden says
Kevin, what an interesting idea, to incorporate chocolate into the pavlova shell AND to use raspberries which have such an affinity for chocolate! Or, is it the other way around? Anyway, I love pavlova, and often serve it as a summer dessert for guests. I will think of you as I make the first chocolate pavlova this summer! Thank you for the inspiration! Meanwhile, we still have snowbanks outside!
lise says
Hi Kevin, we’re having a party next week, this will be made by me, thank
you for the recipe, I’ll let you know how the guests liked it, but i don’t doubt one minute that i will get some “oh my gosh, this is good” from all of them! Thank you for the Dessert Recipe!