These luscious marshmallow-like Dark Chocolate Raspberry Pavlova feature lightly sweetened whipped cream, fresh raspberries, and smooth dark chocolate ganache.
Pavlova is such a dreamy dessert. The airy, light marshmallow texture is so pleasant and goes so well with rich whipped cream and fresh berries and fruit. I decided to pair a deep bitter dark chocolate ganache with the sweet meringue.
This is also a naturally gluten-free dessert which is perfect for serving crowds with different dietary needs. You can also make the ganache with dairy-free chocolate and use coconut cream to make the ganache and whipped cream.
For other naturally gluten-free dessert recipes, be sure to check out my Vanilla Bean Rice Pudding, Flourless Pecan Brownies, or Copycat Starbucks Oat Bars
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This would be such a lovely dessert for Valentine's Day! Or try my no-bake Raspberry Jello Cheesecake for a sweet dessert for your sweetheart!
⭐️ Why You Need to Make This Recipe
- Flavor - Sweet, vanilla pavlova topped with lightly sweetened whipped cream, tart fresh raspberries, and bitter dark chocolate ganache.
- Texture - The pavlova is crunchy on the outside yet soft and chewy inside topped with light whipped cream, a slight crunch from the seeds in the raspberries, and a smooth ganache.
- Serving - This pavlova recipe is made into individual serving-size pavlovas which makes it easy and pretty to serve. Prepare all the components and assemble each pavlova right before serving.
🧈 Ingredients
Here are the ingredients needed to make these raspberry chocolate pavlovas.
Ingredient Notes
- Egg Whites - You will need 3 separated egg whites at room temperature to whip into the best stiff-peaked stable meringue. Be super careful not to get any yolk in with the whites as the fat will impede the whipping.
- Vanilla - You could use vanilla extract or vanilla bean paste.
- Lemon Juice - A little lemon juice helps to stabilize the meringue.
- Cornstarch - Cornstarch also helps to stabilize and absorb excess moisture for a crispy exterior on the pavlova.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Add the room-temperature egg yolks to the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on high speed for 1 minute until frothy.
Step 2: Slowly stream in the sugar while mixing on high. Continue mixing on high speed for 10-12 minutes or until glossy stiff peaks form.
Step 3: Gently fold in the vanilla, lemon juice, and cornstarch.
Step 4: Fill a piping bag with an open star tip and pipe the pavlovas onto a pan lined with parchment paper.
Step 5: Bake in a preheated oven for 75 minutes. Turn off the oven and let the pavlovas sit in the hot oven for another 30 minutes with the door closed before removing to let them cool fully before adding the toppings.
Step 6: Make the ganache topping by heating the cream until scalding and then adding the chocolate in. Let sit for 2 minutes to allow the chocolate to melt before whisking well until smooth.
Step 7: Whip the cream with 1 tablespoon of sugar until stiff peaks form.
Step 8: Right before serving, assemble the pavlovas by breaking in the middle of the top of each pavlova and adding a scoop of whipped cream, a few fresh raspberries, and a drizzle of ganache.
💡 Top Tip
This is a great recipe to prep ahead of time! Bake the pavlovas, whip the cream, wash the berries, and make the ganache. Assemble right before serving.
❓ Recipe FAQs
Typically pavlova has a chewy and marshmallow-like interior but meringue is crunchy and dry throughout.
The acid helps to stabilize the meringue for the pavlova to keep the beautiful stiff peaks.
The egg whites will whip into to a fluffier and more stable meringue if they are room temperature but it will still work if the eggs are on the cooler side.
Yes, pavlova is a naturally gluten-free dessert!
❤️ More Raspberry Recipes
Looking for other recipes featuring delicious raspberries? Try these:
If you tried this Raspberry Dark Chocolate Pavlova or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Dark Chocolate Raspberry Pavlova
Equipment
- baking sheet
- parchment paper
- large mixing bowl
- electric handheld mixer or stand mixer
- measuring cups & spoons
- silicone spatula
- piping bag fitted with large open star tip
- whisk
Ingredients
For the Pavlova:
- 3 egg whites at room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
For the Chocolate Ganache:
- ¼ cup heavy cream
- 2 ounces 70% dark chocolate chopped finely
- 2 cups fresh raspberries
Instructions
To make the Pavlova:
- Preheat the oven to 225℉. Line a baking sheet with parchment paper.
- Place the room-temperature egg whites in the bowl of a stand mixer on high speed for about 1 minute or until frothy. Very slowly stream in the sugar while mixing and then continue to mix on high speed for 10-12 minutes or until glossy, stiff peaks form. Gently fold in the vanilla, lemon juice, and cornstarch with a spatula.
- Transfer meringue to a piping bag fitted with a large open star tip and pipe 10 even nests (building up as you would while frosting a cupcake) onto the prepared baking sheet, allowing 1-2 inches between each for spreading. Use a spoon to create a slight well in the center of each nest. Bake immediately in the preheated oven for 1 hour and 15 minutes. Turn off the oven when the baking time is over and let the pavlova sit in the hot oven for another 30 minutes before removing to allow to fully cool before adding the toppings right before serving.
To make the Whipped Cream:
- Combine 1 cup of whipping cream and 1 tablespoon of sugar in a medium-sized mixing bowl and whip using an electric handheld mixer on high speed until soft peaks form.
To make the Chocolate Ganache:
- Place the finely chopped dark chocolate in a heat-safe bowl. Heat ¼ cup of whipping cream in the microwave or on the stove until scalding. Pour over the dark chocolate and let sit for 1 minute to allow the chocolate to melt before whisking until fully combined and smooth. Let cool to room temperature before assembling the dessert. Put the room-temperature chocolate ganache into a ziplock bag with the corner snipped (or a piping bag) to top the pavlova.
To Assemble:
- Place a cooled pavlova on each plate and use a spoon to break in the top to allow more space for the whipped cream to sit. Scoop a generous amount of the prepared whipped cream into the center of the pavlova. Arrange some raspberries on top of the whipped cream. Finish the pavlovas off with a drizzle of ganache on top of the raspberries and serve immediately. Enjoy!
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