Chocolate And Berry Pavlova (Easy)

This Chocolate and Berry Pavlova is the decadent dream dessert recipe you need for every celebration. Light, crispy, silky and so easy!

A pavlova elevates every occasion. So whether you're celebrating a birthday, an anniversary, a special holiday, hosting a dinner party or even going on a picnic, this crispy meringue dessert with a marshmallow center will be a showstopper your guests won't soon forget.

When I make our family a dessert with refined sugar, I try to balance it by adding whole fruit, nuts, protein and good fats. In this pistachio pavlova, I’ve used a combination of thick Greek yogurt and cream as the filling (instead of just sweetened cream). It’s also a gluten-free dessert. I’ve folded nuts into the base and drizzled the top with pistachio nut butter. The fruit also adds fiber.

It’s just a touch more balanced than a sugar, flour and butter dessert. 

If you love this recipe, you might enjoy my blueberry compote, refined sugar free berry sauce or chocolate protein pancakes (they're gluten free, too!). Here's an article about my personal journey with Eating For Perimenopause if you're interested.

Jump to:

• Why This Recipe Works
• Pavlova Vs Meringue
• Cornstarch Vs Cornflour
• Ingredients
• Instructions
• Substitutions And Variations
• Equipment
• Storage
• Top Tip
• FAQ
• Related

Why This Recipe Works

As a mom in perimenopause, and a mom with an immunity compromised teenager, refined sugar based desserts are for special occasions in our home. We love a sweet treat, but it’s not an everyday or even weekly occurrence and that just makes it extra special. I make this berry pavlova as a birthday cake for my daughter, as it's gluten free. She LOVES it and has asked for a GIANT pavlova for her 18th birthday.

It's also such a fun recipe. For starters, it has a light, airy texture on the outside, and the center is like a gooey chocolate brownie. Then, there are also so many different topping variations, so you never have to make them the same way, unless you want to, of course!

Pavlova Vs Meringue

Before we get to our berry pavlova recipe, I wanted to discuss the difference between a pavlova and a meringue. This lies primarily in the texture, below are a few reasons for this.

A meringue begins with egg whites and gradually added sugar until the egg whites form glossy, stiff peaks, sometimes with cream of tartar added. It is cooked for a longer time period than a pavlova. They're typically more crunchy right the way through and crumble into delightful crumbs that dissolve into sugary sweetness when you take a bite.

Whereas a pavlova begins with a French meringue base, it also incorporates cornstarch and an acid, such as cream of tartar or vinegar. It is cooked at a higher heat for a shorter period of time, keeping it light, delicate, crispy and crunchy on the outside, but marshmallowy soft in the center.

Another key difference is how they're served. A pavlova is usually served with a creamy topping and berries or fruit. Meringues are served more like cookies or biscuits on a platter or even used as toppings on other desserts themselves.

So in short, a pavlova is technically a form of meringue, but a meringue is not a pavlova.

Cornstarch Vs Cornflour

When following recipes from different regions, the terms cornstarch and cornflour can get a bit confusing. Here's my cheffy ( I studied at Silwood to be a Cordon Bleu Chef) bits of info on this:

The main thing to understand for baking and dessert recipes is: If a recipe calls for cornstarch in the US or cornflour in the UK, it means the fine white powder for thickening. If it specifies corn flour in the US, it's talking about the finely milled form of cornmeal used to add flavor and structure in cooking and baking.

Cornstarch is a very fine, white powder made from the starchy part of the corn kernel. It has a neutral flavor and is most often used as a thickening agent in sauces, soups, gravies and desserts.

Corn flour is made by finely grinding the whole corn kernel, including the germ, hull and endosperm. Depending on the variety of corn, it can be yellow or white and carries a very specific corn flavor. This makes it great for baking, tortillas, breading and other recipes where both texture and flavor are important.

The terminology can cause confusion depending on where you are in the world. In the US, cornstarch refers to the silky white thickener, while corn flour refers to the finely ground whole kernel. In the UK and other Commonwealth countries, what Americans call cornstarch is labeled as cornflour. Meanwhile, the US version of corn flour is usually called maize flour or ground maize in those regions.

Ingredients

The base ingredients for a pavlova remain the same, but the toppings tend to vary from batch to batch. For this chocolate and berry pavlova, these are some of our key ingredients:

• Egg whites: for the fluffiest meringues you're going to want to use the freshest eggs. I also find egg whites at room temperature whip up easier than chilled eggs.
• White wine vinegar: adding the white wine vinegar helps with stability and texture. You should avoid using balsamic vinegar in a pavlova, as it can affect both the flavor and color.
• Cornstarch: Cornstarch if you're in the US and cornflour if you're outside.
• Greek yogurt: it's important to use a very thick yogurt or it will thin out the cream filling. I like to use the Gourmet Greek yogurt as it is high in protein and the perfect consistency for this pistachio pavlova.
• Sugar: the sugar ratio is important to make the perfect pavlova. If you don't add enough sugar, it'll be soft and spongy, but just the right amount creates a crispy, light and airy dessert you'll want to make again.

See recipe card for quantities.

Instructions

Hint: It's important to get the egg whites to a stiff peak before adding the first tablespoon of caster sugar. Make sure that you can hold the bowl upside down without the mix falling out.

Substitutions And Variations

While there aren't really substitutions for a pavlova base, the toppings invite you into a world of never-ending creative possibilities.

• Seasonal: use the fruit of the seasons to change it up. Make a Halloween pavlova with red and black berries, red or black berry coulis/sauce and blood orange.
• Vanilla: you can make this without the cocoa powder for a plain, yet divine, vanilla version of this pavlova meringue.
• Citrus twist: add some orange, lemon and/or lime zest to your mix and serve with a lemon or orange curd drizzled over it for a citrus pavlova. Top with zest and a touch of finely grated ginger.
• Festive: top your easy berry pavlova with cherries, pomegranate and kiwi for a festive pavlova and sprinkle it with cinnamon and just a touch of nutmeg.
• Eton mess: if your berry pavlova doesn't hold its shape for any reason, or ends up accidentally dropped or crushed, you can always turn it into an Eton mess. Simply layer your broken up pistachio pavlova with your cream and fresh fruit toppings for another version of this showstopper dessert.

Equipment

To make a berry pavlova, you will need a stand mixer, a blender or food processor and a lined baking tray.

Storage

A berry pavlova works well as a make ahead dessert. You can make your pavlova base and once completely cooled, store it in an airtight container for 1 or 2 days. If you live in a humid environment, be extra careful to store your pistachio pavlova in a cool, dark, dry place.

Once the topping is added, it's best to serve within 6 hours, BUT you can prepare your whipped cream topping and fresh fruits in advance. Assembling your beautiful pistachio pavlova won't take more than a few minutes.

If you somehow magically have leftovers of this pistachio pavlova, they can be stored in the fridge for a day or so, but they will start to melt and the consistency will not remain the same.

Note: This recipe cannot be frozen.

FAQ

Related

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