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Chocolate Pavlova

Chocolate Pavlova


  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 100 g Swisspip Dark 72% chocolate (melted)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Fresh berries or chocolate shavings for garnish (optional)


  1. Preheat the Oven:
    • Preheat your oven to 150°C. Line a baking sheet with parchment paper and draw a 9-inch circle on the paper.
  2. Make the Meringue:
    • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
    • Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy.
    • Gently fold in the vanilla extract, white vinegar, and cornstarch until well combined.
  3. Shape the Pavlova:
    • Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a nest, making the sides slightly higher than the centre.
  4. Bake the Pavlova:
    • Place the pavlova in the preheated oven and immediately reduce the temperature to 120°C.
    • Bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
  5. Prepare the Chocolate Topping:
    • While the pavlova is cooling, melt the 100 g Swisspip Dark 72% chocolate in the microwave or using a double boiler.
    • Let the melted chocolate cool slightly.
  6. Whip the Cream:
    • In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
  7. Assemble the Pavlova:
    • Once the pavlova is completely cool, gently spread the melted Swisspip Dark 72% chocolate over the top.
    • Dollop the whipped cream over the chocolate layer.
    • Garnish with fresh berries or chocolate shavings if desired.
  8. Serve:
    • Slice and serve the pavlova immediately for the best texture and flavour.