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Chocolate Raspberry Pavlova Recipe

Chocolate Raspberry Pavlova

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on January 23, 2013

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    Too sweet! I regret that I have not read the reviews and did not halve the amount of sugar. It came out overly sweet and people nowadays avoid over-sweetened stuff. Plus, I think the sweetness killed the merengue taste and after couple of spoonfuls all one could feel was sugar. I wanted to give it three stars first but given that the receptive has "room for improvement" into a more evolved version, thus the four stars.
    I added a tsp of rum and the flavor was great.

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  • on January 13, 2013

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    Mmmmmm this pavlova was a hit because I followed the recipe and it worked, but after cooling I served it on its baking tray and paper because I made pavlova before and it got stuck onto the paper. I used 300ml cream.

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  • on September 23, 2012

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    This is a delicious recipe. But I want to warn you that the sugar is way too much. I have a copy of Nigella's recipe as it appeared in a magazine years ago. It called for only 1 cup sugar, not two! Nigella's same recipe in her cookbook and on her web site says to use 11 oz. sugar. So either way, I really think two cups is waaay too much. I've always made it with one cup of sugar, and I get such raves on it. I use Lindt dark chocolate when I make it. It's SUPER EASY to make.

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  • on August 12, 2012

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    FANTASTIC!!!!!!!!!!!
    i had my kid and her 2 friends make it they are 13 and they had 0 problems : very happy

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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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