Photo of Chocolate-berry pavlova by WW

Chocolate-berry pavlova

SmartPoints® value per serving
Total Time
4 hr 5 min
35 min
1 hr 30 min
This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in an airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.


Egg white

4 medium, (at room temperature)

Cream of tartar

¼ tsp

Caster sugar

1 cup(s), (220g)

Cocoa powder

¼ cup(s), (20g), sifted

Marscapone cheese

½ cup(s), (125g)

Light cream cheese

115 g, (at room temperature)

Skim milk

3 tsp

Vanilla bean extract, alcohol free

½ tsp

Caster sugar

1 tbs, extra

Fresh strawberries

200 g, halved

Dark chocolate

30 g, shaved


  1. Preheat oven to 120°C. Line a large baking tray with baking paper.
  2. Beat egg whites, cream of tartar and ⅛ teaspoon salt in a large bowl with an electric mixer on medium-high speed until soft peaks form when beaters are lifted. Beat in 1 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is dissolved and stiff glossy peaks form.
  3. Using a rubber spatula, gently fold sifted cocoa through meringue in 3 batches until just incorporated (be careful not to deflate meringue by over-mixing). Spoon onto prepared baking tray and gently spread to form a 23cm round with a 2.5cm high edge.
  4. Bake 1½ hours. Turn oven off and cool pavlova in oven for 2 hours. Remove from oven and slide pavlova with baking paper onto a wire rack. Cool completely.
  5. Meanwhile, beat mascarpone, cream cheese, milk, vanilla and extra sugar in a small bowl with electric mixer on medium speed until smooth.
  6. To serve, transfer pavlova to serving plate. Gently spread mascarpone mixture over centre, top with strawberries and sprinkle with chocolate shavings. Use a large serrated knife to cut pavlova into 12 slices.