A showstopper in every sense of the word, Chocolate Pavlova with Mascarpone Cream & Raspberries is that rare dessert that feels light, luscious, and decadent all at once. Imagine a crisp, chocolatey meringue shell with a marshmallow-soft center, draped in silky mascarpone cream, and crowned with fresh raspberries and a flurry of chocolate shavings. It’s a symphony of textures and flavors that never fails to dazzle guests or treat your loved ones, and it’s secretly much simpler to make than it looks. Whether you’re celebrating a special occasion or simply craving something extraordinary, this dessert deserves to be your next baking adventure.

Chocolate Pavlova with Mascarpone Cream & Raspberries Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of Chocolate Pavlova with Mascarpone Cream & Raspberries: the ingredient list is delightfully short, but every component shines. Each one is chosen to amplify taste, texture, and visual appeal, so don’t skimp or substitute if you can help it—you’ll really notice the difference!

Egg Whites: Make sure they’re at room temperature for maximum volume and stability when whipping your meringue.
Granulated Sugar: Whipped in gradually, it helps create that glossy, crisp meringue exterior while keeping the center chewy.
Unsweetened Cocoa Powder: Sifted in for a deep, rich chocolate flavor and gorgeous color.
Cornstarch: A little goes a long way to ensure that tender, marshmallowy middle we all love in pavlova.
White Vinegar: Just a splash to stabilize the egg whites and keep the meringue crisp yet soft inside.
Vanilla Extract: Adds warmth and complexity to both the meringue and the mascarpone cream.
Heavy Whipping Cream: The backbone of that dreamy, fluffy topping.
Mascarpone Cheese: This rich, Italian cream cheese brings luscious body and subtle sweetness to the topping.
Powdered Sugar: Sweetens the cream without making it heavy or grainy.
Fresh Raspberries: Their tart juiciness is the perfect foil for creamy and chocolatey layers.
Dark Chocolate Shavings: Lend a dramatic finishing touch and a hint of bittersweet flavor.

How to Make Chocolate Pavlova with Mascarpone Cream & Raspberries

Step 1: Prepare your baking station

Start by preheating your oven to 275°F (135°C) and lining a baking sheet with parchment paper. This will make removing the delicate pavlova shell a breeze and ensure even baking. A clean, dry mixing bowl and beaters are non-negotiable here—any grease can sabotage your meringue, so don’t skip the extra wipe-down.

Step 2: Whip the meringue

In your prepared bowl, beat the egg whites on medium speed until soft peaks form. This usually takes a few minutes. Gradually, add the granulated sugar, just one tablespoon at a time, and keep whipping until the meringue is thick, glossy, and holds stiff peaks. This gradual process dissolves the sugar for a silky texture—don’t rush it! You can test if it’s ready by rubbing a bit between your fingers; it should feel smooth, not gritty.

Step 3: Add the chocolate and shape the pavlova

Gently fold in the sifted cocoa powder, cornstarch, vinegar, and a teaspoon of vanilla extract with a spatula. The mixture will transform into a billowy chocolate cloud. Spoon the meringue onto your parchment-lined sheet, spreading it into a 9-inch circle. Use the back of the spoon to create a shallow well in the center—this will cradle all the mascarpone cream and berries later.

Step 4: Bake to perfection

Slide the pavlova into the oven and bake for 60 to 70 minutes. You’re looking for a shell that’s crisp on the outside but still slightly mallowy in the middle. Don’t peek too much, as sudden temperature changes can crack your meringue. When done, turn off the oven, crack the door, and let it cool completely. This slow cooling helps prevent collapse and gives you that signature texture of Chocolate Pavlova with Mascarpone Cream & Raspberries.

Step 5: Make the mascarpone cream

Once the pavlova shell is cool, it’s time for the creamy centerpiece. In a bowl, whip the heavy cream with powdered sugar and a teaspoon of vanilla until soft peaks form—don’t over-whip. Add the mascarpone gently, beating just until smooth and thick. This luxurious mixture is what makes each bite unforgettable.

Step 6: Assemble and finish

Carefully transfer your cooled pavlova onto a serving platter. Pile on the mascarpone cream, letting it settle into the center well. Scatter the fresh raspberries artfully over the cream, then finish with a generous handful of dark chocolate shavings, letting a few tumble over the sides. Now your Chocolate Pavlova with Mascarpone Cream & Raspberries is ready for its grand debut—serve immediately for the best texture!

How to Serve Chocolate Pavlova with Mascarpone Cream & Raspberries

Garnishes

This dessert is all about drama and contrast. Pile the raspberries high, then grate or curl dark chocolate over the top just before serving. A light dusting of powdered sugar also creates a beautiful “snowfall” effect. If you really want to impress, add a few mint leaves for a pop of green against those ruby berries.

Side Dishes

Chocolate Pavlova with Mascarpone Cream & Raspberries is decadent on its own, but a light pour of raspberry coulis or a little bowl of macerated berries nearby can be a lovely accompaniment. For coffee lovers, a shot of espresso or a cup of strong tea balances out the sweetness with a hint of bitterness.

Creative Ways to Present

For an individual touch at parties, you can make smaller, personal-size pavlovas using the same recipe—just reduce the bake time. Or, serve the pavlova in rustic, broken shards with dollops of mascarpone cream and raspberry sauce in a deconstructed style. No matter how you serve it, the contrasting textures and bold flavors steal the show every time.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store any assembled pavlova in the refrigerator, loosely covered. The pavlova will soften over time due to the cream and fruit, but it’ll still taste lovely for up to a day—just expect a little less crunch.

Freezing

You can freeze the baked pavlova shell (before adding cream and fruit). Wrap it gently but securely in plastic wrap and foil, then freeze for up to two months. Thaw at room temperature, unwrapped, before assembling your Chocolate Pavlova with Mascarpone Cream & Raspberries. Avoid freezing with toppings, as the texture of the cream and fruit won’t survive well.

Reheating

Pavlova is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you’ve frozen just the shell, let it return to room temperature naturally before topping with your mascarpone and berries.

FAQs

Can I use other fruits instead of raspberries?

Absolutely! Strawberries, blackberries, blueberries, or even pitted cherries all pair beautifully with chocolate and mascarpone cream. Choose what’s freshest and most vibrant for the best result.

What do I do if my meringue cracks?

Don’t worry—cracks are common and even a cracked pavlova will taste heavenly. Just use the mascarpone cream and raspberries to artfully cover any imperfections; nobody will notice, we promise!

Can I make the mascarpone cream ahead?

Yes, you can whip the mascarpone cream a few hours in advance and keep it in the fridge. Just give it a gentle stir before dolloping onto your pavlova.

Why is my pavlova weeping or sticky?

This usually happens if the sugar didn’t dissolve fully into the egg whites or if the pavlova was baked on a humid day. A little stickiness is normal, but proper mixing and cool, dry weather give the best results for Chocolate Pavlova with Mascarpone Cream & Raspberries.

How do I achieve perfect chocolate shavings?

Use a vegetable peeler on a block of good-quality dark chocolate to create beautiful curls. Always shave the chocolate right before serving to keep it looking glossy and fresh.

Final Thoughts

There’s something truly magical about sharing a homemade Chocolate Pavlova with Mascarpone Cream & Raspberries—each forkful is a cloud of chocolate, cream, and juicy berries. If you’ve never made pavlova before, trust me: this is the recipe that will win you over. Gather your ingredients, invite your favorite people, and prepare for dessert bliss!

Chocolate Pavlova with Mascarpone Cream & Raspberries Recipe

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4.6 from 18 reviews

Author: Emma
Total Time: 1 hour 30 minutes (plus cooling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent goodness of this Chocolate Pavlova topped with luscious Mascarpone Cream and fresh Raspberries. A gluten-free dessert that’s a perfect blend of crispy, chewy meringue, creamy mascarpone, and tart berries.

Ingredients

Scale

Meringue:

4 large egg whites, at room temperature
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder, sifted
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract

Mascarpone Cream:

1 cup heavy whipping cream
1/2 cup mascarpone cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Additional:

1 1/2 cups fresh raspberries
Dark chocolate shavings for garnish

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Instructions

Preheat the oven: Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
Make the Meringue: Beat egg whites until soft peaks form, add sugar gradually until stiff peaks form. Fold in cocoa, cornstarch, vinegar, and vanilla. Shape into a circle on baking sheet.
Bake: Bake for 60-70 minutes, then cool in the oven.
Prepare Mascarpone Cream: Whip cream with sugar and vanilla, then add mascarpone and beat until smooth.
Assemble: Transfer cooled meringue to a platter, top with mascarpone cream, raspberries, and chocolate shavings.