Monday, May 17th, 2010

Double Chocolate Raspberry Pavlova

All Images © Katie Quinn Davies

One condition of marrying an Aussie and moving to Australia is you must know how to make a Pavlova in your sleep with your hands tied behind you back whilst standing on your head… When I was granted my permanent residency three years ago, I thought no better an occasion than any to make a big, fat, cream slathered ‘Pav’ to celebrate..!

This is the pavlova I made and one I have since often whipped up in an effort to impress at family/friend get-togethers esp. over the Christmas/Summer period when raspberries here don’t cost the equivalent of a small country’s economy as they do for the remainder of the year..(!) It’s a double chocolate raspberry pavlova which I originally found in a Nigella Lawson cookbook and let’s face it, who better a celebrity chef than Nigella to muster up a recipe for something this fattening…

The ingredients are:

6 x Egg Whites

300g Caster sugar

3 x tablespoons Belgian cocoa powder

1 x tablespoon good balsamic vinegar

50g good quality chocolate (70% cocoa solids), chopped into small pieces

3 punnets of fresh raspberries

500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar


Preheat oven to 180˚C

1. Place egg whites in the bowl of a mixer (I use a Kitchen Aid, find it excellent for meringues) and whisk until soft peaks form.

2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out. (I don’t normally test the latter as I’m familiar with meringue consistence but if you’ve never made one before, it’s worth giving it a try, once it stays put, you know you’re good to go.

3. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.

4. Line 2 large, flat oven trays with baking parchment – I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place whilst you are loading on the mixture = very annoying..

5. Place a 9″ or 10″ dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle – this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you’ll still be able to see the line through the paper.

6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they’ll crisp up and add a bit more interest visually.

7. Place in oven and immediately reduce heat to 140˚C. Cook for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is cooking.

8. You’ll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it’ll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.

9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve.

46 Responses to “Double Chocolate Raspberry Pavlova”

  1. May 17, 2010 at 3:18 pm

    that pavlova is definitely a sight to behold! it’s gorgeous and is making me really hungry. i’m also intrigued by adding balsamic vinegar instead of regular vinegar in the chocolate pavlova–that’s smart!

  2. May 17, 2010 at 6:31 pm

    I’ve never made or eaten Pavlova yet! I should give it a try if I ever want to move to Australia! :) I must admit your Pavlova looks divine!

  3. May 18, 2010 at 3:55 am

    Pav is certainly a favourite here in Australia. Your double chocolate & raspberry pav recipe looks fantastic. I’ve only ever attempted pav using the usual toppings of sliced bananas and strawberries with passionfruit pulp scooped over the top. The topping of course sits atop a mountain of freshly whipped cream.

  4. May 18, 2010 at 8:12 am

    Phew! You’ve put me in a meringue coma! What a sight to behold! I just did mini pavs with a slight “greek twist”.

  5. May 18, 2010 at 10:40 am

    This pavlova made an appearance in my dream last night! I’m going to have to make it – it just looks soooo good!!

  6. May 18, 2010 at 12:23 pm

    Katie, it is just gorgeous – I got my citizenship a few years ago and how I wish I could turn back the clock and celebrate properly with a pavlova that looks as gorgeous as this! It honestly looks like it came from a magazine.

  7. May 18, 2010 at 12:36 pm

    I am now officially a fan of your foodblog!

  8. May 18, 2010 at 1:00 pm

    That is just an amazing pavlova. I can see myself sinking into all those layers. Your photos are just incredible.

  9. May 18, 2010 at 2:40 pm

    Love the cleaned out plates!! LOL.. says so much abt the gorgeous pavlova!

  10. May 21, 2010 at 2:36 pm

    That is one stunning pavlova. Love the stack………………. Superblicious! New word. On your account!

  11. October 1, 2010 at 10:27 pm

    I just stumbled across your blog early this morning. My stomach was forced to grumbled away as I looked your amazing food photos and recipes. I am also an import to Australia via my Australian husband. I thoroughly enjoy mixing both Canadian with Australian style foods… most notably will be next Saturday’s Thanksgiving lunch, my relatives love my grandmother’s pumpkin pie and I love sparkling reds with the turkey.

  12. November 24, 2010 at 8:27 am

    Just found your site via love-you-big and I love it! Have just had the loveliest hour trawling through archives with a cup of tea… as for this pav- stunning! Last year I busted out some ground coffee beans through one- cut through the sweetness a bit and gave it a good kick :)

  13. February 3, 2011 at 4:50 pm

    Just happened on this totally tempting recipe and I can’t wait until it’s summer to get some raspberries and try it out! I just wonder how you manage to cut/serve this without making a complety crumbly mess out of this beautifull meringue stack??

  14. February 20, 2011 at 2:39 pm

    From three appreciative college students who attempted a culinary masterpiece……

    …….. you made our dreams come true.

  15. March 30, 2011 at 10:32 pm

    Thanks for sharing, my mouth is watering (really)!

    Did the layers remain pretty solid, or could they easily fall over?

  16. Anonymous
    April 2, 2011 at 4:16 pm

    Is it possible to use frozen fruits instead of fresh ones? thx!

  17. Anonymous
    April 14, 2011 at 6:48 am

    Yes it is possible, I used mixed red fruits frozen! I did double amount just like in the photo! Great cake! Tnx Katie!

  18. April 17, 2011 at 4:03 pm

    Katie – I just nominated the first photo in this post for Saveur’s 2011 awards. It is the most beautiful food photo I have seen this year. Hope you win! It will be very well deserved.

  19. April 27, 2011 at 3:49 pm

    Beautiful! You’ve got my vote.

  20. April 28, 2011 at 6:27 pm

    Absolutely glorious! I’d love to make a chocolate Pavlova — the flavor must be amazing.

  21. April 29, 2011 at 6:12 pm

    What a glorious looking dessert… As a ballet dancer I have always had a weakness for Pavlova’s and dream of the day when a dessert might be named after me …. :) hehehe
    Beautiful photos, congratulations!

  22. May 17, 2011 at 6:59 pm

    Congrats on your “Best Photo” Win in Saveur!

  23. May 28, 2011 at 6:04 pm

    I made this receipe from Nigella and it was so good I tough it was impossible to eat something better. Then I saw you made it double! Yeah!

  24. June 13, 2011 at 9:15 pm

    Awesome posting, never before has the humble pavlova been so tarted up!

  25. June 30, 2011 at 10:47 pm

    Wow, that pavlova is sheer perfection!


  26. Melissa B
    July 2, 2011 at 7:07 pm

    Recipe question here!
    When comparing your recipe to Nigella’s, I see that the only difference is that you divide the pavlova batter into two layers, but you bake it for the same amount of tiem…is that correct?

  27. July 20, 2011 at 3:00 am

    AMAZING! I love pavlovas. and this chocolate one looks fabulous. and more importantly, the CAKE STAND! i collect cake plates and i LOVE this one. may i ask where you purchased it….. (i am hoping i can order it online because i am guessing you got it in australia…..)

    thanks a million

  28. August 15, 2011 at 7:26 pm

    are there any subs for the sugar? Could i use honey or maple syrup or such?

  29. Anonymous
    November 2, 2011 at 9:31 am

    The Pav is from New Zealand not Australia!

  30. January 17, 2012 at 6:59 pm

    I LOVE all your food photos! Truly wonderful and amazing!!!

  31. January 23, 2012 at 4:27 am

    Such a fun dessert! Loving all those gooey layers :)

  32. January 25, 2012 at 3:21 pm

    Katie, I would love to try this one out, but I wonder…the 140°…are they top-/ bottom heat or air circulation?

    Can`t find what you normally use… :/

    thanks for givin` a hint!

  33. February 1, 2012 at 2:41 am

    hi. it really looks delicious. i recommend this recipe on my blog using your pictures and ingredients’ list. if you mind I use your pictures, just let me know. I couldn’t find your policy about copyright of the pics. here’s my blog’s address.

  34. Anonymous
    February 17, 2012 at 3:12 pm

    I die!

  35. February 20, 2012 at 3:32 pm

    Hi. Your blog is so beautiful, it’s very logical layout. I also want to make a good blog like yours but not impossible. I was lucky to know your blog, I will visit often. This article is very interesting and meaningful. Thank you very much. Thank you very much!
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  36. Anonymous
    February 25, 2012 at 11:49 pm

    I am going to try minature pavs with this recipe, so everyone get’s their own…. never tried chocolate pav w/ rasberries before, should be delish!

  37. February 27, 2012 at 11:09 am

    Hi Katie,

    your pav looks incredible. Your food is amazing – but have to also say we love your photography!

    We will make certain we keep an eye on what you eat next Katie.

    Please come and visit our new blog;

    We’d love your feedback and look forward to your visit.


    Adam & Kristy
    South of the Border.

  38. February 27, 2012 at 11:09 am

    Hi Katie,

    your pav looks incredible. Your food is amazing – but have to also say we love your photography!

    We will make certain we keep an eye on what you eat next Katie.

    Please come and visit our new blog;

    We’d love your feedback and look forward to your visit.


    Adam & Kristy
    South of the Border.

  39. February 27, 2012 at 11:09 am

    Hi Katie,

    your pav looks incredible. Your food is amazing – but have to also say we love your photography!

    We will make certain we keep an eye on what you eat next Katie.

    Please come and visit our new blog;

    We’d love your feedback and look forward to your visit.


    Adam & Kristy
    South of the Border.

  40. March 2, 2012 at 10:17 am

    Your blog is so beautiful, it’s very logical layout. I’ve only ever attempted pav using the usual toppings of sliced bananas and strawberries with passion fruit pulp scooped over the top.

  41. June 21, 2012 at 8:33 am

    Katie, just a quick question (& I apologise it’s two yrs after your entry first appeared). I’ve been making the single version of this (from Nigella’s website) for a couple of years now and it’s a favourite. Would love to make this double version. But I notice in your photo there’s four layers but in the recipe there’s only two. Can I assume that I need to double the ingredients to achieve the four layers?

  42. June 22, 2012 at 4:58 am

    Dilettanta D, yes I doubled this amount as it was more about getting good shot when I made this, I would have made double the quantity. To be honest though I think 2 layers is enough, the 4 really was just for maximum photo impact. Also you may find it difficult to keep it all together if you make 4 layers – I had a hard time stopping it from collapsing. Also if you do make 4 layers maybe make them thinner. Good luck! :)

  43. Spencer
    January 2, 2013 at 11:46 am

    Looks awesome! I would so love to try some. It just looks so delicious.

  44. Ellyce
    January 18, 2013 at 2:11 pm

    I made this a while ago but am just now getting around to commenting. This was amazing treat and I loves making it, granted I love cooking! But I usually don’t do so well with baking there are now only two sweets I actually enjoy cooking and those are my banana oatmeal chocolate cookies and this pavlova! So good and so worth every minute! Thank you for sharing!!!

  45. January 16, 2015 at 5:46 pm

    Top the pavlova with the raspberries and sprinkle the shaved chocolate over top.

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