Chocolate Pavlova with Mascarpone Cream

Chocolate and Raspberry Pavlova with Vanilla Mascarpone Cream -A Cookbook Collection

I have a wee dilemma with this recipe. I absolutely love it. It’s chewy and rich and chocolatey and all things nice. When I made it recently though I was told, “You can’t call it pavlova, it’s not a pavlova!” And he had a point, it’s not all light and marshmallowy like this pavlova recipe. It has a denser filling with little chunks of chocolate throughout. However, it is Nigella’s recipe and she calls it pavlova, so who am I to contradict her!

I have made this a few times and for some reason this time it spread a bit more and was a little flatter than usual. Hence the slightly oblong shape! It still tasted great though. I normally top with whipped double cream which is gorgeous. But one day I came across this recipe which paired the pavlova with a mascarpone cream topping. Bingo! I was making a mascarpone cream to go with pancakes the same weekend so I thought I’d just make a big batch and use it for this. This cream is to die for! It does make the pavlova quite rich though so a small slice should be enough. You can always have a second if you disagree.

*I would like more raspberries than are on the picture above but some people in my life think fruit has no place on a dessert! Feel free to cover the top with raspberries if you wish.

*If you are looking for ideas as to what to do with the leftover egg yolks, have a look at this article from The Kitchn.

Adapted from Nigella Summer

Serves approx 8



  • 6 large egg whites
  • A pinch of salt
  • 300g caster sugar
  • 3 tbsp good quality cocoa powder (I use Green and Blacks or Valrhona)
  • 1 tsp balsamic or red wine vinegar 
  • 50g dark chocolate drops or a bar finely chopped 

For the mascarpone cream

  • 250g mascarpone cheese
  • 50g caster sugar
  • 300ml double cream
  • 1 tsp of vanilla bean paste or vanilla extract
  • Fresh raspberries and grated chocolate to decorate

Chocolate and Raspberry Pavlova with Vanilla Mascarpone Cream-A Cookbook CollectionDon’t worry, the pavlova always cracks, you’re covering it with cream anyway!

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