RECIPE #3
Chocolate and Berry Pavlova (Easy & Gluten-Free)
This chocolate pavlova recipe with berries is light, airy and the perfect spring and summertime protein chocolate pudding. Make it for special occasions, birthdays or a show-stopping dessert for the family.
If you’re looking for a dessert that’s both dramatic and delicious, this chocolate and berry pavlova is ideal. With a crisp, airy exterior and a gooey chocolate brownie-like centre, it’s a treat for sure. By using thick Greek yoghurt and cream in the filling, plus nuts and seasonal fruit, this dessert is so delicious and pretty well balanced as far as sweet treats go.
This recipe was developed by Casey The Roasted Rose, a hormone health-certified chef.
Tips for the perfect Chocolate Pavlova
If you’re looking for small ways to make good or slightly better choices in your eating, here are a couple of dessert rules I try to follow at home:
Make desserts that include protein like this one which has Greek yoghurt in the filling instead of traditional cream only. Nothing beats a protein chocolate pudding like this chocolate pavlova recipe!
Use whole fruit for fiber and berries which have a lower impact on glucose levels, in my experience.
Add good-for-you fats to your desserts like nuts, nut butter, good quality dairy products and grass fed butter.
Make sure your egg whites reach stiff peaks before adding sugar for stable, glossy meringue in your chocolate pavlova recipe.
Use white wine vinegar for stability; balsamic vinegar alters flavour so make sure you use white wine vinegar or apple cider vinegar only.
Sieve your cocoa powder and cornstarch to get rid of any sneaky lumps.
Use a metal spoon when folding whipped egg mixture to avoid deflating the meringue.
Pavlova doubles in size during baking so allow space for expansion.
For a plain version, leave out the cocoa powder and switch this protein chocolate pudding toa vanilla version.
I don’t recommend freezing this recipe. It’s 100% best made fresh.
Storage Notes
Store this chocolate pavlova recipe at room temperature in an airtight container for up to 12 hours.
I recommend adding the yoghurt and cream filling and your toppings just before serving for best texture and freshness.
RECIPE
Ingredients (Serves 6–8)
For the pavlova:
6 eggs
1 ½ cups castor sugar
2 tsp cornflour
4 tbsp cocoa powder
1 tsp white wine vinegar
1 tsp vanilla essence
¾ cup pistachios (shelled)
Cream topping/filling:
1 cup whipping cream
1 cup thick Greek yoghurt (e.g., Gourmet Greek)
½ tsp vanilla essence
For the toppings (optional):
Strawberries, blueberries, passionfruit, or blood orange
Unsweetened pistachio nut butter
Edible flowers or fresh mint
Instructions
Prep the oven and tray
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or a silicone mat.
Prepare the pistachios
Blitz pistachios to a fine texture in a food processor or blender.
Make the pavlova base
Separate egg whites from yolks, keeping whites at room temperature. Room-temp whites whip easier and achieve more volume.
Whip egg whites to stiff peaks: they should hold the bowl upside down without falling.
Gradually add sugar, 1 tbsp at a time, beating for a few minutes between additions until thick and glossy.
Sieve cocoa powder and cornstarch, then gently fold into egg whites along with vinegar and pistachios using a metal spoon. Avoid overmixing.
Shape mixture on lined tray, creating a hollow in the centre for filling.
Bake the pavlova
Bake at 180°C for 5 minutes, then reduce temperature to 120°C and bake for 1 hour 15 minutes.
Allow to cool completely before transferring carefully to a plate. If unsure, serve on the baking paper.
Make the cream filling
Whip cream to stiff peaks, then gently fold through thick Greek yoghurt and vanilla.
Assemble and serve
Fill the pavlova with cream mixture, then top with berries, passionfruit, blood orange, a drizzle of pistachio nut butter, and edible flowers. Serve immediately for a stunning centrepiece.
FAQ
Can I make a vanilla version?
Yes, leave out the cocoa powder for a classic vanilla pavlova.
What is the difference between pavlova and meringue?
Pavlova has a crisp shell and soft, marshmallow-like centre, often baked in one large piece. Meringues are typically small, fully crisp, and dry throughout.
Can I make this chocolate pavlova recipe ahead of time?
Prepare the base a day in advance, but assemble with cream and fruit just before serving to keep it crisp and fresh.
Variations
Halloween pavlova: Use red and black berries or a berry coulis for spooky effect.
Chocolate strawberry pavlova: Swap blood orange for more strawberries
Citrus pavlova: Use seasonal citrus like mandarins or oranges and leave off the berries.
Spiced: Add in ground cinnamon, gingerbread and nutmeg.