Chocolate and nuts pavlova

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For the chocolate pavlova:

  • 6 egg whites at room temperature
  • 1/2 tsp lemon juice
  • 2 1/3 cups powdered sugar, sugar glass or icing sugar, sifted
  • 5 tbsp unsweetened cocoa powder
  • 1 tbsp cornstarch

For the cream:

  • 10 fl oz milk cream, refrigerated for at least 12 hours
  • 3 tbsp powdered sugar (you can use more or less as you prefer)

For decoration:

  • 1 lb 2 oz mixed berries: strawberries, raspberries, cherries and rough bindweed fruit


For the chocolate pavlova:

Preheat the oven to 250°F.

Mix the cocoa powder and cornstarch. Set aside.

Mix the egg whites and lemon juice in a big bowl. Beat with an electric mixer until the egg whites look white and slightly firm. Add powdered sugar and continue beating until obtaining a meringue with stiff peaks.

Add the reserved cocoa mixture in 3 batches and mix gently in folding motions.

Put parchment paper on the oven tray, put the pavlova mixture on top, and give it its typical nest shape using a spoon.

Put in the preheated oven for 1 1/2 hours or until dry to touch.

Allow to cool and set aside.

For the cream:

Beat the cream with an electric mixer until it begins to thicken, add sugar and continue beating until reaching Chantilly cream consistency (be careful not to overbeat as it will turn into butter).
For the assembly:

Fill the pavlova with cream, decorate with fruit, and enjoy!


Recipe by: @minigourmet