Marbled pavlova with chocolate

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  • 6 egg whites
  • 2 cups sugar (double the weight of the egg whites)
  • A pinch of salt
  • 3 or 4 drops of lemon juice
  • 2 tbsp cornstarch
  • 3.5 oz chocolate


  • 8 oz chocolate for cooking
  • 1 cup cream + 2 tablespoons
  • 2 tbsp butter at room temperature


In a bowl, beat the whites to stiff peaks, add lemon drops and a pinch of salt. Add sugar and cornstarch until firm.

In a baking sheet covered in parchment paper or Silpat, put the meringue forming a nest (with a space in the middle to fill afterwards).

Melt 3.5 oz of chocolate and pour on some areas. Then carefully move around with a skewer or toothpick to create the marbled pattern.

Put in the preheated oven at minimum temperature (hopefully 210-270°F) for one hour, then turn off the heat and allow to cool inside for another hour.

Once cold, you can save it overnight without filling it.


Put chopped chocolate in a medium-size bowl.

Put cream in a small pot or a Pyrex glass, heat over medium heat or microwave until it starts to boil softly. Pour the hot cream over the chocolate and let it sit for 1 minute. With a spatula or wooden spoon, start stirring in circles from the center out, until obtaining a shiny soft chocolate cream. It takes some time but it’s important to stir softly for it to be shiny and not beat it. If air gets in, the ganache becomes dull. Add butter and stir until completely dissolved with the same gentle circular movements.

Allow to cool on the countertop, it will solidify until reaching a mayo-like consistency, that is the moment to use it for filling and decoration.

It only requires whipping cream, mascarpone cheese and powdered sugar. The trick is to whip the cream while very cold, and before it forms stiff peaks, add cheese, also very cold, and continue whipping until the whisker forms clear grooves. Careful not to whip too much because it might curdle.

Finish by decorating with strawberries and chocolate pearls.


Recipe by: @lacocinadeangelesalamos