Chocolate Swirl Pavlova’s with Whipped Cream + Chocolate Shavings


Chocolate Swirl Pavlova’s with Whipped Cream + Chocolate Shavings

Servings 6


  • Meringue:
  • 6 egg whites, room temperature
  • cups white sugar
  • 2 teaspoons cornstarch
  • ½ tablespoon white vinegar or lemon juice
  • ½ tablespoon vanilla extract
  • 4 ounces dark chocolate (70%), melted and at room temperature
  • Topping:
  • cups heavy cream
  • 2 tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
  • cocoa powder, to dust
  • chocolate shavings


  • Meringue:
  • Preheat oven at 225˚ F. Place parchment paper on baking sheets, and trace 3 to 3½ inch circles (as your guide for the pavlovas). Flip parchment paper over (traced circles should be facing down towards the sheet pan).
  • Using a stand mixer, whisk the egg whites until soft peaks form. Slowly add in the sugar; continue whisking (8-10 minutes), until egg whites become stiff and the mixture is smooth and glossy.
  • Combine cornstarch, vinegar, and vanilla in small bowl; gently fold into the meringue mixture, until fully incorporated but do not over mix, about 5-6 seconds. Drizzle the melted chocolate into the meringue, and with a spoon, gently swirl chocolate a few times without mixing!
  • Spoon or pipe the meringue in the middle of each traced circle (for extra texture, free form with a spoon). Use the back of a spoon to push outwards; creating a well with the meringue for the filling.
  • Bake for 1 hour and 15 minutes then turn oven off and without opening the door; let meringue sit in the hot oven 1-2 hours. The outside will be dry and crisp and the inside will still be marshmallow soft.
  • Topping:
  • Place mixing bowl, wire whisk or whisk attachment, and cream in the freezer for 10-15 minutes.
  • Beat very cold whipping cream with sugar in the cold bowl for 2½ minutes or until whipped and spreadable. Pipe cream onto the pavlova ‘s and dust with cocoa powder and finish off with chocolate shavings. Enjoy!