Chocolate Pavlova
November 6, 2017 - Recipes



– 2 egg whites

– 120g sifted icing sugar

– 5g of bitter cocoa powder

– 3 teaspoons of Maizena sifted


1. In a bowl, beat the egg whites with the mixer. Once closed, add the fillet sugar and the cocoa powder while continuing to beat.

2. Add the cornstarch and beat to obtain a smooth meringue. The meringue is taken when it forms the famous “bird’s beak”.

3. Preheat oven to 110 ° C.

4. Poach the circle meringue on parchment paper using a piping bag to form thicker edges. Poach also a dozen mini-meringues (1 cm in diameter) that will be used for decoration.

5. Bake for 2 to 2½ hours. Remove the meringues and allow to cool to room temperature.

Chocolate Cream


– 130g dark chocolate Sao Tomé 66%

– 5g of bitter cocoa powder

– 120 cl of fresh cream liquid 30% of MG

– 130g of mascarpone


1. Melt the pastry chocolate in a bain-marie, keep 40g aside.

2. In a salad bowl, whip the crème fraîche with the mixer.

3. Add the mascarpone, and the cocoa powder and the pastry chocolate melted when the crème fraîche starts to be well taken.

4. Mix well.



1. Garnish the meringue disc with chocolate cream.

2. Add some melted chocolate and some bitter cocoa powder to the net.

3. Crush the mini-meringues and sprinkle the crumbs on top of the pavlova.

Product Used


Leave a Comment