Chocolate Sauce Pavlova Recipe

Light and crispy pavlova with marshmallowy soft inside, topped with brown sugar whipped cream and salted dark chocolate sauce. Sweet and salty, rich and decadent. 

Pavlova – 6 egg white – 1 ½ cups granulated sugar – ½ teaspoon fine sea salt – 1 teaspoon pure vanilla extract or more if you like – 1 teaspoon vinegar plain or apple cider – 1 tablespoon cornstarch Brown Sugar Whipped Cream – 1 cup heavy whipping cream – 2 tablespoons brown sugar dark or light – ¼ teaspoon fine sea salt – 1 teaspoon pure vanilla extract Salted Chocolate Sauce (via David Lebovitz) – 6 tablespoons salted butter cold is fine – 1 cup whole milk – ¼ cup dark brown sugar – 8 oz finely chopped chocolate – Pinch sea salt if using unsalted butter use ½ teaspoon – Dash of vanilla Toppings: – Toasted chopped hazelnut – Chocolate curl




Salt, butter, sugar, and milk until sugar dissolves. Mix vanilla and chocolate after cooling. One week refrigerated. Pavlova at room temp. Hot whipping cream melts.  

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STEP  1 .

Prepare pavlova. Place 6–8-inch parchment circles on a baking sheet. Small spatula. Set your oven to 275 F (or 250 F if hot).  

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Water in a third-full pot simmers. Beat sugar and egg whites in a heatproof bowl on the pot, not in the water. Whisk sugar granules until they disappear when pinched over heat.  

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Beat eggs on low and medium high in a stand mixer. Peaks stiffen after 10 minutes of whipping. Slowly add vanilla, vinegar, and cornstarch to avoid deflating. 

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Carefully place meringue on parchment. Slide the offset spatula upward to create a dome and ‘well’ in the top center. Finger scrubs meringue base. 

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Bake pavlova at 25°C for an hour. Okay, cracks! Control oven light. Do Pavlova four hours before assembly. Medium-creamy: Add ingredients, beat 3-5 minutes. Buttery peaks suck!  

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For fattier cream, process on high for a few minutes. Consider this method. Chocolate-sauce pavlova with whipped cream. Mix nuts, curls, and room-temperature chocolate. Bring it. Iced gummy pavlova.  

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See Also

Raspberry Curd Tart Recipe