These mini pavlovas with dark chocolate are one of my all-time favorite desserts. The pavlova was the very first recipe I ever posted on my site back in 2012, long before this became a blog. It’s my signature dessert: crisp meringue shells with slightly chewy, chocolate-studded centers, clouds of whipped cream, and bright fresh fruit. I’ve made it countless times and never tire of it. [New VIDEO below!]
People often react strongly the first time they try these: friends, students in my cooking classes—even strangers—have been moved to gush and sometimes kiss the cook. The combination of crisp exterior, tender center, bittersweet chocolate pockets, light whipped cream, and bright fruit is irresistible. It’s elegant without being heavy, adaptable to every season, and impressive with just a handful of ingredients.
Table of Contents
Mini pavlovas
This recipe yields six mini pavlovas, or you can spread the same meringue into one large 8–9 inch pavlova. Either way, it’s ideal for special occasions. The baking time is longer than quick weeknight recipes—about an hour—but the technique is straightforward and the results are worth the wait. You can bake the meringues ahead and assemble them just before serving, which makes this dessert great for entertaining.
What is pavlova?
Pavlova is a meringue-based dessert topped with whipped cream and fresh fruit. Named for the ballerina Anna Pavlova, it has roots in Australia and New Zealand. The classic pavlova is simply egg whites and sugar, but this version is elevated with vanilla and a touch of bourbon for added depth.
Pavlova with dark chocolate
In this recipe, finely chopped dark chocolate is folded into the meringue so small pockets of chocolate remain inside the finished pavlovas. The bittersweet chocolate balances the meringue’s sweetness and adds pleasing texture. Vanilla extract brightens the flavor, and a splash of bourbon or Cognac is optional for a subtle warmth and complexity.
How do you make pavlova?
Start by whipping three room-temperature egg whites with a pinch of salt until soft peaks form. Gradually add sugar while continuing to beat until the mixture is glossy and holds stiff peaks. A stand mixer makes this easy, but hand beaters work fine—just be patient. Finish by folding in vanilla, bourbon if using, and the chopped dark chocolate with a spatula.
I avoid cream of tartar or cornstarch because they can sometimes give a chalky texture. The ingredient list is intentionally simple:
- Egg whites
- Salt
- Sugar
- Vanilla
- Bourbon (optional)
Bake the mini pavlovas at 300°F (150°C) for about 50 minutes, until they are dry and firm on the outside. Allow them to cool completely on a rack before assembling. Note: very hot or humid kitchen conditions can cause the meringues to soften, so try to keep the environment cool and dry if possible.
Can you make pavlova ahead?
Yes. The meringues, whipped cream, and fruit can all be prepared several hours in advance and stored separately. Assemble just before serving for the best texture. If you need to assemble earlier, the pavlova will still taste great after an hour or two in the refrigerator, though the meringue will lose some crispness and become slightly chewier. Leftovers are excellent the next morning with coffee.
Individual pavlova dessert
Top each pavlova with a dollop of whipped cream and your choice of fruit. Winter citrus (orange, grapefruit, blood orange) is lovely, while spring and summer call for berries or stone fruits like peaches and cherries. Tropical fruits such as mango and kiwi work beautifully too. Before serving, I often shave more dark chocolate over each pavlova for an elegant finish. Fair warning: you may find admirers lining up for a taste.
Tips for making this recipe:
- When separating eggs, work with clean hands and a clean bowl. Any yolk or fat will prevent the whites from whipping properly. Separate each egg into a small bowl first, then add the white to the mixer to avoid contamination.
- Cold eggs separate more easily, but room-temperature egg whites whip up faster and more evenly. If time allows, separate cold eggs and let the whites come to room temperature before beating.
- A stand mixer speeds the process, but hand beaters are fine. Use parchment paper on the baking sheet to prevent sticking.
- High humidity or a hot kitchen can soften the pavlovas, so take care with timing and storage in warm weather.
Other desserts to try:
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Creamy Lemon Pie with Easy Almond Crust
- Ice Cream Pie with Fudge Topping
- One Bowl Chocolate Almond Cake
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Get the recipe!
Mini Pavlovas with Dark Chocolate and Fruit (Gluten-Free)
Ingredients
Mini Pavlovas
- 3 large egg whites, at room temperature
- Pinch salt
- 3/4 cup (150g) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon or Cognac (optional)
- 2 ounces (57g) dark chocolate (about 1/3 cup finely chopped), preferably 70% cocoa
Topping
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon vanilla
- Fresh fruit: segmented oranges or grapefruit, raspberries, sliced strawberries, peaches, pitted cherries, etc.
- Dark chocolate for shaving
Instructions
Make the pavlovas
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Using a stand mixer with a whisk attachment or hand beaters, beat the egg whites with a pinch of salt on medium-high until soft peaks form. Slowly add the sugar while beating. Increase speed and beat until the whites are glossy and hold stiff peaks. Add vanilla and bourbon, then fold in the chopped chocolate with a rubber spatula.
- Use an ice cream scoop or two spoons to form six mounds of meringue on the prepared sheet, spacing them 2–3 inches apart. Gently shape each into a 3-inch round about 1/2 inch tall.
- Bake until the meringues are dry and firm to the touch, about 50 minutes. Transfer to a rack and cool completely. Do ahead: the meringues can be made up to 8 hours in advance and kept at room temperature.
Make the whipped cream and assemble
- Combine heavy cream, vanilla, and sugar, and beat to stiff peaks. Do ahead: whipped cream can be made up to 8 hours ahead and stored covered in the refrigerator; whisk briefly before serving if needed.
- To serve, spread whipped cream over each meringue, top with fruit, and shave dark chocolate over the pavlovas. Serve immediately.
Notes
Do ahead: Prepare the meringues, whipped cream, and fruit several hours before serving and store separately. Assemble just before serving for best texture. If assembled early, the pavlova will still be tasty after an hour or two in the fridge, though the meringue will soften slightly. Leftovers are delicious the next morning with coffee.
Tips:
- When separating eggs, use clean hands and bowls and remove any yolk immediately. I separate each egg into a small bowl first to avoid contaminating the whole batch.
- Separate cold eggs, then let the whites come to room temperature before whipping for best results.
- Bake on parchment paper to prevent sticking.