These mini pavlovas with dark chocolate might just be my Very. Favorite. Dessert. In fact, the pavlova recipe was my very first website entry, way back in 2012 before this was even a blog (at that time it was my freelancing website). It’s my signature dessert. I’ve made it too many times too count and I still crave it. [New VIDEO below!]
I’ve had people literally kiss me when trying these pavlovas for the first time, from close friends, to a woman I didn’t know who was taking one of my cooking classes. It’s a dessert that stirs emotion. It’s seductive, with a crispy meringue shell and chewy chocolate-studded center, billows of creamy whipped cream, and just enough juicy fruit to cut through it all. Ahhhhh yes. It’s not too heavy, it can be adapted to any season, and it’s a showstopping dessert that uses only a handful of ingredients. I could go on.
Mini pavlovas
This recipe makes six mini pavlovas, or you can make one large pavlova instead. Either way, it’s the perfect dessert for a special occasion. While the pavlovas need to bake for about an hour (these go beyond the "recipes and meals in under an hour" mark, but they're worth it!), they’re really easy to make with just a few ingredients. You can also make the pavlovas ahead and assemble them right before serving, making them awesome for entertaining.
What is pavlova?
Pavlova is a meringue that gets topped with whipped cream and fresh fruit. It was named after Anna Pavlova, the famous Russian ballerina, and it was created in either New Zealand or Australia (I’m not getting in the middle of that debate!). It’s a gorgeous dessert that belies how easy it is to make. While traditionally the pavlova meringue is made simply with egg whites and sugar, I take mine up a notch.
Pavlova with dark chocolate
These mini pavlovas feature pockets of dark chocolate, which not only balance out the sweetness of the meringue, but which also provide fantastic texture. I also add vanilla extract and a splash of bourbon to the meringue base. The bourbon is optional, but it gives the pavlova a richer, more complex flavor.
How do you make pavlova?
The pavlova base is made by whipping three egg whites with a pinch of salt to soft peaks. You then slowly beat in sugar until the egg whites form stiff peaks. I use my stand mixer, but you could use hand beaters instead. Just be patient, as it will take several minutes to reach stiff peaks. From there, switch to a spatula and gently fold in the chocolate.
While some recipes have you add cream of tartar or cornstarch to the meringue to help the egg whites set up, I find that neither are necessary (and can even create a chalky texture). I therefore keep it simple, with just:
- Egg whites
- Salt
- Sugar
- Vanilla
- Bourbon (optional!)
The mini pavlovas need to bake for about 50 minutes at 300˚F, or until they’re dry and hard on the outside. It’s important to let them cool completely before assembling. Take note that if your kitchen is really hot or humid (like if it’s a sweltering August day and your air conditioner goes out), it might cause the pavlovas to soften.
Can you make pavlova ahead?
Yes! All of the components (the pavlova, the whipped cream and the fruit) can be prepared several hours before serving and stored separately. It’s best to assemble the pavlova right before eating. That being said, the pavlova is still delicious after an hour or two in the fridge if you need to make it early (the meringue will be less crispy and a bit more chewy). Also, you’ll definitely want to save any leftovers to eat the next day—the pavlova will soften in the fridge, but it tastes amazing with a morning cup of coffee. ?
Individual pavlova dessert
The pavlovas get topped with whipped cream and the fruit of your choice. In the winter try citrus fruits, such as orange, grapefruit and/or blood orange segments. In the spring fresh berries (strawberries, raspberries and/or blueberries) are beautiful, and in the summer think stone fruits, such as peaches, plums or nectarines. You could also go tropical with sliced mango or kiwi. The sky is the limit!
While the pavlovas are fabulous just as they are, I shave some more dark chocolate over each before serving. But just be warned: you might have to fend off some kisses. ?
Tips for making this recipe:
- When separating eggs, it’s important to use clean hands and a clean bowl, and to avoid getting any yolk into the whites (fat can prevent the egg whites from setting up properly). I separate each egg white into a small bowl before adding it to the mixing bowl, just in case I get in any shell or yolk (that way one egg doesn’t ruin the bunch)—check out the video below to see what I mean!
- Cold eggs separate easier than room temperature eggs. However, room temperature egg whites beat up faster and more evenly that cold whites. If you have the time, separate the eggs when cold, then let the whites come to room temperature in the mixing bowl.
- A stand mixer makes easy work of beating the egg whites, but you could use hand beaters instead.
- Be sure to bake the pavlovas on parchment paper, otherwise they will stick to the pan.
- Take note that if your kitchen is really hot or humid (like if it’s a sweltering August day and your air conditioner goes out), it might cause the pavlovas to soften.
- The pavlova is best eaten directly after assembling, but you can prepare all of the components (the meringue, whipped cream and fruit) several hours ahead. That being said, the pavlova is still delicious after an hour or two in the fridge if you need to assemble it early (the meringue will be less crispy and a bit more chewy ).
Other desserts to try:
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Creamy Lemon Pie with Easy Almond Crust
- Ice Cream Pie with Fudge Topping
- One Bowl Chocolate Almond Cake
Watch the video!
Get the recipe!
Mini Pavlovas with Dark Chocolate and Fruit (Gluten-Free)
Ingredients
Mini Pavlovas
- 3 large egg whites, at room temperature
- Pinch salt
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon or Cognac (optional)
- 2 ounces dark chocolate (preferably 70% cocoa content), about ⅓ cup finely chopped (heaping)
Topping
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon vanilla
- Fresh fruit, such as segmented oranges and/or grapefruit, raspberries, sliced strawberries, sliced peaches, pitted cherries, etc.
- Dark chocolate for shaving
Instructions
Make the pavlovas
- Preheat the oven to 300˚F (150˚C). Line a large baking sheet with parchment paper.
- Using a stand mixer with a whisk attachment (or using hand beaters), beat the egg whites with a pinch of salt on medium-high speed until soft peaks form (the eggs should look white and a bit foamy). Slowly add ¾ cup sugar while beating. Beat on high until the whites are shiny and stiff (they should hold a point when you lift the beater)—it will take several minutes. Add the vanilla and the bourbon, and beat until just combined. Using a rubber spatula, fold in the chocolate.
- Using an ice cream or two spoons, scoop the meringue into 6 mounds onto the prepared baking sheet, spacing them at least 2-3 inches apart. With an offset spatula or the back of a spoon, gently nudge the meringues into 3-inch rounds (they should be about ½-inch tall).
- Bake the meringues until they feel dry and hard to the touch (they might crack slightly around the edges), about 50 minutes. Transfer the pan to a cooling rack and let cool completely. Do Ahead: The meringues can be made up to 8 hours in advance and left at room temperature.
Make the whipped cream and assemble
- Combine the heavy cream, vanilla and sugar, and beat to stiff peaks. Do Ahead: The whipped cream can be made up to 8 hours in advance and stored in a covered container in the refrigerator. If needed, whisk before serving.
- When you’re ready to serve, assemble the pavlovas. Spread the whipped cream over the top of the meringues. Arrange the fruit on top, and shave dark chocolate over each. Serve immediately. SWOON!
Notes
- When separating eggs, it’s important to use clean hands and a clean bowl, and to avoid getting any yolk into the whites (fat can prevent the egg whites from setting up properly). I separate each egg white into a small bowl before adding it to the mixing bowl, just in case I get in any shell or yolk (that way one egg doesn’t ruin the bunch)—check out the video below to see what I mean!
- Cold eggs separate easier than room temperature eggs. However, room temperature egg whites beat up faster and more evenly that cold whites. If you have the time, separate the eggs when cold, then let the whites come to room temperature in the mixing bowl.
- A stand mixer makes easy work of beating the egg whites, but you could use hand beaters instead.
- Be sure to bake the pavlovas on parchment paper, otherwise they will stick to the pan.
- Take note that if your kitchen is really hot or humid (like if it’s a sweltering August day and your air conditioner goes out), it might cause the pavlovas to soften.
Jenny Spencer says
Hi Nicki!! This is Raine!
I am making a flan recipe that uses 12 egg yolks and I was wondering, if I used the other 12 egg whites for making this pavlova, how much would I have to notch up the other ingredients.? Thank you and please let me know.
Nicki Sizemore says
Hi Raine! It's so great to hear from you, and that flan sounds delicious!! You can simple quadruple the pavlova recipe, BUT you're going to have to make it in batches, as the volume will be much too large for a regular stand mixer. If you have a large mixer you can do half the egg whites (6 whites), with double the amount of sugar, extract, etc. Get that batch in the oven, then do the same with the second half. I hope this makes sense! Let me know if you have any questions.
Jenny Spencer says
Gotcha thank you so much!
Lisa says
I made these for a dinner party with some girlfriends this weekend and it was a spectacular dessert - quite simple but elegant. thank you!
Nicki Sizemore says
Hi Lisa, thank you for your comment, and I'm so happy to hear that you and your guests enjoyed the pavlovas!
Jenny Spencer says
Hey Nicki! I am going to make these tomorrow and I was wondering, can you melt the chocolate instead of chopping it? If so, how should I do it? Would I just melt it and then pour it all in and gently fold until well incorporated?
You would just have a chocolate meringue but that's fine with me! 🙂
Thanks,
Raine
Nicki Sizemore says
Hi Raine, yes! You can melt the chocolate then let it cool. Once the egg whites are whipped to stiff peaks, use a rubber spatula to gently fold the melted chocolate into the meringue (it helps if you pour the chocolate around the edge of the bowl. Don't mix too much if you want a marbled affect. Let me know how it goes!
jenny Spencer says
Awesome thank you Nicki! I'll let you know!
Jenny Spencer says
Nicki. I am completely speechless! And that is a good thing! Lol. These pavlovas are probably my family and I's new favorite dessert recipe. They are so easy and satisfying! When you take a bite, it's almost as if they melt in your mouth!
So delicious.
Thank you! You are brilliant.
Raine 🙂
Nicki Sizemore says
Hi Raine!! This just brightened my day! These pavlovas are one of my favorite desserts too, and I'm so happy you all liked them. Have a wonderful week!
Ann says
Made this recipe for my book club last night and it was a big hit! Thank you for the easy but impressive recipe.
Nicki Sizemore says
Hi Ann, I'm so happy to hear you liked the pavlovas!! 🙂
Angelm says
I have been working with the mango glut too, so far mango lassi for a few brstafkeas, mango sorbet with a berry and white chocolate tart and the other day mango icecream that was reminiscent of a mango weis bar. None of it on my blog sorry. I am going to do your pavlova tomorrow, lots of egg whites after making lemon curd.
jess says
this looks amazing, and I've always wanted to try a pavlova, and now have the perfect inspiration to do so!! So happy you are doing this Nick!!
Jojo says
YAY for my roomie! Yay for pavlova!!!! Yay for displaying egg white whipping details to the masses! I find there are so many meringue-doubters out there... mistaking meringues for some lame dieters excuse for a fat-free dessert... ha, they haven't tried pavlova. I have plenty of cream and booze but garden-wise the strawberries need about a month yet... hmm I wonder how sorrel and basil pavlova with frozen blackberries might taste.... I have to go try it right now. XOXO
nickisizemore says
Sorrel and basil pavlova sounds amazing! Report back please my lady!
Miguel says
Absolutely delicious (and siplme too). I whipped 100ml of double cream to spread on instead of using it straight. It finished to rave reviews from my (very harsh) friends and requests for seconds. This would go amazingly with any fruit, really. Also, I think you may have missed out where to add the cream of tartar I assumed it was with the egg whites when you whip them the first time.
nickisizemore says
You can definitely use a hand-held beater! In fact, I find that the egg whites whip up fast with a hand held.
Sharron Hagge says
YUM YUM YUM!!! This sounds amazing! Can't wait to try making this dessert. Does it matter that I dont have a fancy mixer but just the hand-held kind??