Chocolate and strawberry pavlova

Chocolate and strawberry pavlova

Recipe by Rachel Zammit Cutajar

Recipe originally appeared in EBM Magazine

Photo by Rachel Zammit Cutajar

A summer pavlova is the perfect dessert on a warm summer evening. Add a little bit of chocolate to your meringue and you’ve got a complete show stopper! Top with any summer fruit available from strawberries to peaches, figs or cherries for the perfect dinner party dessert.

Chocolate and strawberry pavlova

Serves 8-10


  • 6 egg whites
  • 300g caster sugar
  • 3 tbsp cocoa powder, sieved
  • 1 tsp balsamic vinegar
  • 50g dark chocolate, finely chopped


  • 500ml whipping cream
  • 500g strawberries
  • 2 tbsp sugar
  • Torn mint leaves
  • 30g dark chocolate, coarsely grated
  • Fresh mint leaves for garnish


  1. Pre-heat the oven to 150C.
  2. In a clean, dry mixing bowl, whip the egg whites until you get soft peaks.
  3. While the mixer is still going, add the sugar, one tablespoon at a time, until it’s all used up. The meringue should be stiff and shiny by this stage. 
  4. Fold in the cocoa powder, balsamic vinegar and chopped chocolate.
  5. Pour the chocolate meringue onto a piece of baking paper placed over a baking tray in a circle with a small well in the centre. 
  6. Bake for approx. 1 hour until the edges are crisp and the top is dry.
  7. Turn off the oven and place a wooden spoon into the crack on the door so that some air is allowed to get into the oven. Leave to dry out overnight.
  8. Prepare the strawberries by hulling and chopping them in half.
  9. Add the sugar and mint leaves and toss. Place in the fridge until ready to assemble.
  10. When ready to assemble, whip the cream and place into the centre of the pavlova.
  11. Top with the strawberry mix and garnish with grated chocolate and mint leaves.
  12. Serve immediately and don’t leave any leftovers. It won’t be hard!


  • Make the pavlova the night before and allow it cool slowly in the oven. Place a wooden spoon in the door to allow the oven to cool. 
  • Don’t be tempted to assemble the pavlova beforehand as it will go soggy. Prepare the strawberries and just whip the cream and assemble at the last minute. 
  • Don’t save any to have as leftovers as it goes soggy once the cream is put on top. This is the perfect excuse to go back for seconds, maybe even thirds!