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Chocolate Raspberry Pavlova Recipe

Chocolate Raspberry Pavlova

Nigella Lawson

Recipe courtesy of Nigella Lawson for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on May 14, 2012

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    I used this recipe for mother's day and it was a HUGE hit. I baked the pavlova for an hour. One of a couple critiques would be to add an entire 4oz ghirardelli chocolate bar instead of just 2 oz, the bits of chocolate were too far and few between. I also used Ghirardelli cocoa powder. I would say I measured the pavlova to about 9" across which made it about 2" high. Next time I will make it 3" high to ensure a larger layer of the gooey/chewy part. At 2 " high I got about a 3/4" chewy part. It kind of expanded and fell a bit, looking all "splintered and cratery." I too paired this with a raspberry/blueberry/blackberry sauce. My guests liked the extra bit of acidity against the sweetness of the meringue. I also decreased the amount of sugar by using 1 2/3 cup, it was the perfect amount of sweetness. And I added some vanilla extract and 2 tablespoons of powdered sugar to the whipped cream. I will definitely make this again very soon!!!!

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  • on February 02, 2012

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    I made Nigella's pavlova but used Ina Garten's Berry topping from her pavlova and it was out of this world. I also added a teaspoon of vanilla extract and a tablespoon of sugar to the whipped topping mixture. But I do have to say, I think we enjoyed this a lot more the next day after it was refrigerated. It kind of tasted like an ice cream cake w/ a berry topping. I did leave out the chocolate pieces on the top. It was easy to make, but mine did crack but didn't affect the taste. Will do again, probably in the summer, its so light and yummy!

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  • on October 21, 2011

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    This recipe is the unicorn of desserts: absolutely unbelievable.

    On my computer I have a special folder for recipes and within that folder I have a special area entitled "jackpots" and this recipe is the crown jewel of my jackpots. This recipe is delicious, fun, and easy to make.

    When I have parties or go to potlucks people usually like the things I cook and express their pleasure in what I make, but in all my life, I have literally never seen so many people become so excited, so happy, so impressed, and so enthusiastic with anything I've ever made before.

    If you've never had a pavlova before, stop reading the reviews now and go make this recipe ASAP.

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  • on October 09, 2011

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    Like others here, this was the first time I made a pavlova. It turned out SO delicious that I registered on foodnetwork just to write my first review. My meringue cracked and fell but after I spread the whipped cream over it, it looked great. I used blueberries and raspberries. The little chocolate chunks in the meringue were lovely surprises, and everyone at our Canadian family Thanksgiving dinner exclaimed that it was an incredible dessert. This is definitely a keeper!! YUM.

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  • on August 31, 2011

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    This was also my first time ever making a pavlova. I LOVED how it turned out, and so did my husband and friends. One thing that I might change a little next time, is the amount of sugar. I would use a little less. Other than that, it's a wonderful dessert that everyone will love!

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  • on July 10, 2011

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    This was my first time making a pavlova and I have to say I was very pleased with the results! I made this for a pre-4th of July dinner party and it was definitely a crowd-pleaser. Very straightforward recipe and the pictures are a lifesaver for a beginner. Make sure to be patient and let the egg whites beat fully and for the pavlova to cool down in the oven for the best results. I agree with the poster below and think it is well balanced - not too sweet and perfect as a light summer dessert. This is a great recipe for entertaining because you can easily make the shell and store it ahead of time and then put on the toppings right before serving so you don't spend too much time away from guests.

    I blogged about this one at my site thesweettalker.blogspot

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  • on July 08, 2011

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    This was a relatively simple, fun dessert to make. It is like nothing else I have made before, so it was kind of neat at the end. Followed the recipe to a T, and it came out great! A previous review had mentioned that it wasn't sweet enough, but we thought it all balanced out well: the sweetness of the pavlova, the creaminess of the whipped cream, and the sweet tartness of the raspberries--wonderful!! Will definitely make again!

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  • on June 26, 2011

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    Yum! Yum! Yum! Melt in your mouth perfectness!! goes perfectly with the raspberries!!!!!!!! and easy to make!!!!

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  • on June 20, 2011

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    This was absolutely divine! I made it in the summer using fresh local strawberries. I messed up the recipe so bad, I though there was no way it would turn out right -i've heard meringues can be finicky. Well, it turned out perfect, and just as described - a slight crisp on the outside and squishy soft on the inside. It had a very "light" airy texture - melt in your mouth yumminess! First, I used regular white sugar, since I couldn't fine "super fine" at my store. Then I got ahead of myself and accidentally added the cocoa and vinegar one step early - at the same time as the sugar. And to top it all off, I didn't read the part about dropping the oven temp. until it had already been in the oven about 15 mins! I was also in a rush and had to take it right out of the oven w/o cooling. Somehow it all turned out not to effect the final product. I got many compliments and will definitely make it again.

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  • on March 17, 2011

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    I have made this several times and it's a hit always! My husband said it is a girly dessert, but I noticed he goes back for 2nds and 3rds every time. I follow the recipe exactly except I dont put a dollop of meringue under the parchment paper. I found that it made the paper difficult to remove from the pan.

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