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Strawberry pavlova with chocolate cream

 In Baked Goods, Dessert, Recipes

Crisp pavlova with a marshmallowy interior topped with easy-as-pie chocolate cream and fresh strawberries sounds pretty good right now, doesn’t it?

Strawberry pavlova with chocolate creamThere are times in life when you need to pull out the big guns and give it all you’ve got and most often for me, that means cooking something spectacular, impressive and drop dead delicious. But listen, I’m still me and I don’t like spending more time in the kitchen than is absolutely necessary so I look for shortcuts. That’s when I came up with the idea for this chocolate cream. Now, if you are in a hurry and you don’t really care for chocolate (who are you even?!), you could of course make this with simple sweetened whipped cream and call it a day. It’s still going to taste absolutely awesome. But if you want to go that extra mile, this chocolate cream is the bomb. It’s the small details that elevate things we are accustomed to to new heights and it doesn’t always have to require a boat-load of work or genius ideas, although, that of course helps.

Strawberry pavlova with chocolate cream

What I love most about pavlova is all the contrasting textures. The crisp case of the pavlova gives way to a soft, marshmallowy interior. The soft clouds of whipped cream add to the lusciousness and then you get the sharp bite of the strawberries. I mean, can you even? Now I know everyone has their own way with meringues/pavlova but I always like to add a little cornstarch and vinegar to mine. I don’t actually know if it does anything but my meringues/pavlova are always soft and squidgy on the inside and that’s the way I like it. If you like crispier meringues, simply bake them for a little longer to dry them out more.

Strawberry pavlova with chocolate creamThis pavlova will also be fab topped with raspberries but I would stick to those two if you’re going the chocolate cream route. After all, there’s nothing like red berries and chocolate, right? And if you’re looking to impress, nothing will do so more than this pavlova recipe. Topped with its mountain of fresh strawberries and a dusting of icing sugar it is worthy of any celebration.

5.0 from 1 reviews
Strawberry pavlova with chocolate cream
Prep time
Cook time
Total time
Pavlova with crisp exterior and soft, marshmallowy interior topped with easy chocolate cream and fresh strawberries is worthy of any celebration.
Recipe type: Pavlova, Dessert, Baking
Serves: 10-12
for the pavlova
  • 6 extra large egg whites
  • 300g (approx 1½ cups) caster sugar
  • 1 tablespoon cornflour/corn starch
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
for the chocolate cream
  • 250ml heavy/whipping cream
  • 100g (4oz) dark chocolate
to serve
  • fresh strawberries
  • icing sugar
  1. Pre-heat the oven to 150°c and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the egg whites until they reach the soft peak stage.
  3. Slowly, and while continuing to whisk, add the sugar until the meringue is stiff and glossy.
  4. Fold in the cornflour, vinegar and vanilla extract.
  5. Dollop the meringue onto the prepared baking sheet and shape to form a round Pavlova.
  6. Place in the oven and immediately turn the temperature down to 100°c.
  7. Bake the pavlova for 1 hour and then switch the oven off and allow it to cool completely in the oven. This will result in a crisp crust and soft interior.
  8. minutes before you are ready to serve, melt the dark chocolate and allow to cool.
  9. Beat the cream until thick (must be able to hold a peak) then fold in the melted chocolate. Place in the fridge for 5 minutes.
  10. Top the Pavlova with the chilled chocolate cream and strawberries. Dust with icing sugar and serve.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 8 comments
  • Maureen Cook

    Quick question, how big around (size in inches)/ and or thick should the pavlova be prior to baking?

    • Alida Ryder

      Mine was probably around 20cm in diameter and around 10cm thick.

  • Reply

    This is too beautiful to eat! Yum. Loving the chocolate cream.

    • Alida Ryder

      Ah, thanks Karen! That chocolate cream is simply dreamy!

  • Reply

    What an absolutely stunning dessert! You definitely pulled out the big guns with this one Alida! I like the little shortcut though with the chocolate cream!

    • Alida Ryder

      Thanks Mary Ann! It’s one of those showstoppers that is bound to impress. Glad you approve!

  • Reply

    Your Pavlova is absolutely gorgeous!!! I’ve never made one but I have wanted to try. I wish our kids were all at home because I’d go to town with cooking. Unfortunately, blogging came in after all my kids were grown and gone. I don’t even have the grandsons around to spoil. I really enjoy your recipes and photos!! Have a great weekend.

    • Alida Ryder

      Thanks so much Marisa! Oh, I can imagine. Whenever they come visit, prepare this and watch them swoon. 😉

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