Stunning Strawberry Chocolate Pavlova

Name: Stunning Strawberry Chocolate Pavlova
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon cornstarch; 1 tablespoon white vinegar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 cup fresh strawberries, hulled and halved; 2 ounces dark chocolate, shaved

Highlighted under: Baking Favorites

I love making desserts that are not only delicious but also visually stunning. This Stunning Strawberry Chocolate Pavlova combines the delicate texture of meringue with the lusciousness of strawberries and rich chocolate. Every time I whip up this dessert, I’m reminded of the joy it brings to gatherings and celebrations. The airy pavlova is surprisingly simple to make and turns out beautifully every time, making it the perfect treat to impress guests or simply indulge myself. It's a delightful experience for the senses, both in taste and presentation.

Created by

Lena

Last updated on 2026-01-08T11:22:34.456Z

When I first tried my hand at pavlova, I was both excited and a little nervous. I learned that the key is to whip the egg whites until they're glossy and stiff, then gently fold in sugar for that perfect sweet balance. The beauty of this dessert is its texture – the outside is crunchy while the inside remains soft and marshmallow-like. Each bite of strawberries on top just enhances this enjoyable contrast.

One specific tip is to let the meringue cool completely in the oven after baking. This prevents cracks and ensures that beautiful finish we all love. It’s wonderful how something so simple can create such a show-stopping dessert - perfect for impressing friends or giving yourself a sweet treat!

        Why You'll Love This Recipe
        The elegant combination of chocolate and strawberries creates a stunning visual centerpiece.
The contrast of crunchy and soft textures delivers an unforgettable mouthfeel.
It's a guilt-free indulgence that can be made ahead of time for hassle-free entertaining.

      

Understanding Pavlova Texture

The key to achieving a perfect Pavlova lies in the balance between the crunchy exterior and a soft, marshmallow-like interior. When baking the meringue, monitor the oven temperature closely; too high can cause the outside to brown prematurely without cooking the inside properly. A perfect Pavlova should have a white, crisp shell that cracks slightly when you touch it, while the center remains pleasantly chewy. If you find the pavlova remains overly soft after baking, it might have been undercooked and may require a bit more time in the oven.

The addition of cornstarch and vinegar in the meringue is not just for flavor; it plays a crucial role in the texture. Cornstarch helps maintain stability and structure, ensuring that the meringue holds its shape during baking. The vinegar, on the other hand, contributes to the marshmallow-like center by affecting the protein structure in the egg whites. If you’re in a pinch, you can substitute white vinegar with lemon juice in equal measures to achieve a similar effect.

Preparing Strawberries and Cream

Choosing the right strawberries is essential to complement the sweetness of the Pavlova. Opt for ripe, juicy strawberries that are bright red without any white or green patches. If you want to enhance their flavor, consider macerating the strawberries by sprinkling them with a tablespoon of sugar and letting them sit for about 30 minutes. This process draws out their juices and intensifies their natural sweetness, making each bite even more delightful.

Whipping the heavy cream to the right consistency is crucial for a beautifully layered Pavlova. Aim for soft peaks rather than stiff, as this allows the cream to nestle down into the strawberries without overwhelming their delicate flavor. If you want to add a unique twist, consider infusing the cream with a hint of vanilla or a splash of liqueur, such as Grand Marnier, which pairs beautifully with chocolate and strawberries.

Ingredients

For the Pavlova

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 tablespoon white vinegar

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 cup fresh strawberries, hulled and halved
2 ounces dark chocolate, shaved

Make sure to use room temperature eggs for the best results.

Instructions

Prepare the Pavlova

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on it as a guide. In a clean bowl, beat the egg whites until soft peaks form.

Gradually add the sugar, a tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form. Gently fold in the vanilla, cornstarch, and vinegar.

Bake the Meringue

Spoon the meringue mixture onto the prepared circle, forming a slight well in the center. Bake for about 90 minutes, or until the pavlova is dry and crisp. Turn off the oven and let the pavlova cool completely inside the oven.

This will help prevent cracking.

Prepare the Topping

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Once the pavlova is cool, spread the whipped cream on top and arrange the halved strawberries. Finish by sprinkling the chocolate shavings over the strawberries.

Serve

Slice and enjoy this stunning pavlova with family and friends, appreciating the delightful combination of flavors and textures.

For best results, serve the pavlova shortly after assembling.

Pro Tips

Make sure to keep the pavlova out of humidity
this will keep it crispy. You can also substitute strawberries with other berries or fruits based on your preference.

Make-Ahead Tips

One of the great things about this Stunning Strawberry Chocolate Pavlova is that it can be prepared ahead of time. You can bake the meringue a day in advance; simply store it in an airtight container at room temperature to keep it crispy. Avoid refrigerating it, as moisture will compromise the texture. Just remember to prepare the cream and strawberries just before serving to maintain their freshness and flavor.

If you're planning to serve this dessert for a gathering, you can also prep the toppings earlier. Whip the cream and store it in the refrigerator for up to 4 hours in advance. Just make sure to give it a quick stir before spreading it on the Pavlova; this will help revive its creamy texture and make it easy to spread.

Troubleshooting Common Issues

If your Pavlova cracks during baking, it could be due to too rapid of a temperature change. To avoid this, always let the meringue cool in the oven with the door slightly ajar. This gradual cooling process allows the air inside the meringue to stabilize without cracking. If you notice cracks after cooling, don’t worry; they can add an aesthetic charm, and you can cover them with whipped cream and strawberries.

In case your meringue weeps or releases moisture, it could be a result of the egg whites being whipped too little. Make sure to beat the egg whites until they are glossy and hold stiff peaks. Additionally, humidity can cause meringue to weep; if you’re in a particularly humid environment, try to bake the Pavlova on a dry day for best results.

Questions About Recipes

→ Can I make pavlova ahead of time?

Yes, you can make the pavlova a day in advance; just store it in an airtight container until you're ready to top it.

→ What should I do if my pavlova cracks?

Cracking is common. Be sure to cool it in the oven to help maintain its structure.

→ Can I use other fruits for the topping?

Absolutely! Any fresh fruit like kiwi, mango, or blueberries makes a delicious topping.

→ Is pavlova gluten-free?

Yes, pavlova is naturally gluten-free since it’s made with egg whites and sugar.