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chocolate pavlova topped with cream and raspberries on a serving dish

Chocolate Pavlova Recipe.

This recipe for Chocolate Pavlova is courtesy of Nigella and it is absolutely stunning. One of my absolute faves

Course Dessert
Cuisine Universal
Keyword chocolate pavlova
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 388 kcal
Author Jenny


  • 6 large egg whites
  • 300 grams caster sugar
  • 3 tbsp quality cocoa powder
  • 50 grams of quality dark chocolate
  • 500 ml of double cream
  • 500 grams of raspberries
  • grated dark choc to decorate


  1. Preheat the oven to 150° C/300°F/Gas Mark 2 and line tray with baking parchment.

  2. Beat the egg whites until fluffed up and stiff. Beat in the sugar until stiff and shiny. Do this a tbsp of sugar at a time

  3. Sprinkle over the cocoa and chocolate and then fold it all in. I sometimes whisk the cocoa in before folding in the chocolate and it does not seem to matter at all.

  4. Shape into a disc shape  about 9 inches in diameter whilst drawing up the sides a little so as to contain all the cream and raspberries later.
  5. Place into the oven and then  bake for 1 to 1 hour fifteen minutes. I sometimes do it in my Aga simmer oven for about 2 hours. (110 C)

  6. Let the pav cool completely before whisking the cream to soft peaks and tumbling on the raspberries (love a tumble)
  7. You could also decorate with dark chocolate gratings for a bit of razzle.
  8. Apply to Unflushed face.
Nutrition Facts
Chocolate Pavlova Recipe.
Amount Per Serving
Calories 388 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 68mg23%
Sodium 55mg2%
Potassium 241mg7%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 34g38%
Protein 4g8%
Vitamin A 750IU15%
Vitamin C 13.4mg16%
Calcium 56mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.