Chocolate Pavlova with Strawberries and Cream
Individual chocolate meringue shells with cocoa powder folded into the egg whites, creating crispy exteriors and marshmallow-soft centers. Each pavlova is topped with vanilla-scented whipped cream and fresh strawberries tossed in sugar. The chocolate adds richness while maintaining the classic pavlova's light texture. Perfect for dinner parties or special occasions when you want an elegant dessert that can be prepared ahead. The contrast between the dark chocolate shells and bright red berries creates a stunning presentation.
Ingredients
- 2 ounces full-fat cream cheese
- ¼ cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1 tsp vanilla extract
- 1 lb fresh strawberries, trimmed and sliced
- 2 tablespoons granulated sugar
- 3 egg whites, at room temperature
- ¼ tsp cream of tartar
- ⅛ tsp salt
- ¾ cups granulated sugar
- 1 ½ tablespoons unsweetened cocoa powder
Instructions
- 1
Preheat oven to 275 degrees and line a large baking sheet with parchment paper
- 2
Whisk egg whites, cream of tartar, and salt on low speed for 1 minute, then medium speed for 2 minutes until small uniform bubbles form
- 3
Stir together granulated sugar and cocoa powder in a small bowl
- 4
With mixer on medium speed, slowly add sugar-cocoa mixture to egg whites
- 5
Increase to high speed and whisk until glossy with stiff peaks, about 4-5 minutes
- 6
Add vanilla extract and whisk just until incorporated
- 7
Scoop batter into 6 mounds on prepared baking sheet, spacing 2-3 inches apart
- 8
Create small wells in center of each mound using back of spoon
- 9
Transfer to oven and reduce temperature to 250 degrees
- 10
Bake for 50-55 minutes until dry to touch
- 11
Turn off oven and let meringues rest in cooling oven for 20-30 minutes
- 12
Remove and cool completely at room temperature
- 13
Toss sliced strawberries with granulated sugar and set aside for at least 30 minutes
- 14
Whisk cream cheese, powdered sugar, and 1-2 tablespoons heavy cream until mostly smooth
- 15
Add remaining cream and vanilla, gradually increase speed to high until soft-medium peaks form
- 16
Fill meringue centers with whipped cream and strawberries before serving
Tips
Make sure egg whites are at room temperature and bowl is completely clean for best meringue volume
Don't open oven door during baking as temperature changes can cause cracking
Store undecorated meringues in airtight container for up to 2-3 days
Good to Know
Undecorated meringues keep in airtight container at room temperature for 2-3 days. Assemble just before serving to prevent softening.
Meringues can be made 2-3 days ahead. Whip cream and macerate strawberries day of serving.
Serve immediately after assembling to maintain crispy texture contrast.
Common Mistakes
Don't make meringue wells too thin or they'll spread flat during baking
Avoid opening oven door during baking to prevent temperature fluctuations and cracking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, use a hand mixer but expect longer whipping times. Ensure bowl and beaters are completely clean for best results.
What if my meringues crack during baking?
Small cracks are normal. Avoid opening oven door and ensure gradual temperature changes. Cracks can be hidden with toppings.
How long do assembled pavlovas keep?
Best served immediately. Assembled pavlovas will soften within 30 minutes as cream and fruit release moisture into meringue.