Mini Pavlovas with Dark Chocolate (Gluten-Free)

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!

Print Pin

Mini Pavlovas with Dark Chocolate and Fruit (Gluten-Free)

By Nicki Sizemore

These mini pavlovas with dark chocolate feature a crispy meringue shell with a slightly chewy center that’s pocketed with dark chocolate. They get topped with fresh whipped cream and fruit for what has to be one of the best desserts EVER. This recipe makes six mini pavlovas or one large pavlova. To make the larger version, spread the meringue into an 8- to 9-inch circle and increase the baking time to 60-70 minutes. You can top the pavlovas with any fresh fruit you like, such as sliced strawberries, raspberries, blueberries, orange and/or grapefruit segments, pitted cherries, etc. It’s a fabulous year-round finale to any special occasion meal. The bourbon lends depth of flavor but can be omitted.

Servings: 6 people

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Ingredients

Mini Pavlovas

• 3 large egg whites, at room temperature
• Pinch salt
• ¾ cup (150g) sugar
• 1 teaspoon vanilla extract
• 1 teaspoon bourbon or Cognac (optional)
• 2 ounces (57g) 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

Do ahead: 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 ). Also, you’ll definitely want to save any leftovers to eat the next day—the pavlova will soften in the fridge, but it will taste amazing with a morning cup of coffee. 

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.

 

Loved this recipe? Check out for @nickisizemore for more!

Course: Dessert

Cuisine: American

Keyword: mini pavlovas, pavlova recipe, pavlova with chocolate