Chocolate Blackberry Pavlovas have it all, a chocolate flavored meringue dessert, topped with billowy whipped cream and the most delicious blackberry compote. The addition of chocolate adds a unique, rich, decadent element to these individual pavlovas, making them a truly indulgent treat.
The Joy of Fruit Topped Pavlovas
I think of pavlovas as edible clouds of happiness, and this chocolate version is nothing but that! Their delicate and airy texture, paired with sweet and tangy topping, make them an irresistible dessert, bringing joy to anyone who takes a bite. It’s hard not to feel a sense of delight when you see these perfectly baked pavlovas, adorned with colorful fresh fruit, whipped cream and streaks of marbled chocolate.
Even making pavlovas can be joyous, if you allow it. Whipping up the egg whites to stiff peaks, watching the meringue transform into a glossy and smooth mixture, and then swirling in flavorings and decorations are something I find particularly satisfying and a creative way to spend my time. The baking process fills my home with a sweet and comforting aroma, while creating a cozy atmosphere that adds to the happiness of cooking.
These individual pavlovas always feel very celebratory and indulgent and seem to elevate any occasion they are served at, whether it’s a casual or more formal gathering. They are so perfect for springtime, before it’s too humid for meringue making.
Classic Pavlova or Meringue, How Is It Different?
You might be asking the difference between meringue and a classic pavlova. Depending on where you live in the world, meringue might mean a crisp shell, while a pavlova has a chewy mallow-like inside. Or, pavlova simply describes a meringue shell that is topped with whipped cream and fruit of some kind, which is really the hallmark of this beloved New Zealand and Australian dessert, named after a world-class ballerina.
I stuck with naming it a pavlova as per the description above, however, I didn’t add any extra ingredients such as cream of tartar or vinegar to alter the inside texture. After lots of recipe testing I found the simple combination of FRESH egg whites and sugar to be the most robust ingredients for meringue making. Adding chocolate into the mix ensures the inside has the desirable chewy texture and the recipe doesn’t need anything else.
You’re going to love this easy pavlova recipe for beginners.
Recipe Notes for Chocolate Blackberry Dessert
- The general rule of thumb for meringue making is to use double the weight in sugar to the egg whites. Four, large, egg whites weigh approximately 150 grams, so if you have a scale, you can weigh the whites first then simply double the sugar to get the correct quantities. This makes it easy for you to adjust the recipe servings. Since this recipe is pretty foolproof it’s fine to use cup measurements.
- On whisking the egg whites to stiff peaks, you can do the upside down bowl trick to make sure they are definitely at stiff peaks. Turn the bowl upside down – if the egg whites don’t move they are at stiff peaks!
- The most important thing is to add the sugar slowly, then check to see that it has dissolved before moving on. This can require a good amount of whipping time, but it’s worth following this step to the letter as any undissolved sugar might mean your meringue will weep once it’s in the oven.
- When the meringues have cooked and are peeling off the paper as I recommend, you leave them in the oven to completely cool before moving to the next step. This will prevent cracking. You could bake the meringues on one day and leave them in the oven overnight, then continue the next day, which makes this a perfect make ahead dessert.
- I used fresh blackberries for this recipe, but you can use frozen if you prefer. You can make a compote from many fruits – raspberries, cherries and rhubarb make great alternatives! In fact, pavlova with seasonal fruit is the best!
- Once the whipped cream has been added to the top, it’s best to eat this dessert right away or else the meringue “weeps” small beads of liquid sugar.
- Undecorated meringues will keep for at least a week in an airtight container kept at room temperature.
- The compote will keep for at least a week stored in an airtight container in the fridge.
- This dessert cannot be refrigerated or frozen, as the meringue will soften and break down.
More Berry Sweetness
Is it possible to have too many berry-forward desserts to choose from? I didn’t think so….
- Simple, strawberry filled desserts are always a must! This weeknight strawberry shortcake can be made on a whim, along with these strawberry-threaded banana split kabobs. And strawberry pizza is always so popular, especially for a gathering.
- Blueberries are like little bursts of tasty joy and that is so apparent in this blueberry pudding tart. They also make quite an impression in this blueberry-lime pound cake.
- This mixed berry clafoutis needs to play a prominent part in all of your alfresco dinners this summer.
- Cherries are the berries to love, especially when made into cherry crumble, frozen yogurt bites, coffee cake and fresh cherry ice cream.
- Brownie Pizza piled high with seasonal berries is a showstopper dessert.
- Blackberry crumble that tastes like summer, this is one not to miss!
Life Is Short, Eat the Berries, And Share Them!
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT and who you fed it to! Snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.
DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW.
Chocolate Blackberry Pavlovas
- 4 eggs white, from four large, fresh eggs (not pasteurized), room temperature
- fresh lemon wedge or white vinegar
- 1-1/2 cups plus 2 tbsps. granulated sugar, divided
- 1/2 cup semi-sweet chocolate chips
- 2 cups fresh blackberries, divided
- 1-1/2 cups heavy whipping cream
- 3 tbsps. confectioners' sugar
- Preheat oven to 225 degrees F. Prepare a baking sheet with parchment paper.
- Read recipe notes in the above post for best results.
- Wipe down your bowl and whisk with a lemon wedge (or paper towel moistened with white vinegar). Add your egg whites into the bowl of a stand mixer, beating slowly at first until bubbles appear (about 1 minute), then increase speed to medium-high and beat to stiff peaks (about 3 minutes).4 eggs white, from four large, fresh eggs (not pasteurized), room temperature, fresh lemon wedge or white vinegar
- Add 1-1/12 cups granulated sugar, one tablespoon at a time, allowing the mixture to come back to stiff peaks between each addition. When all sugar has been added, feel the mixture between your fingers. If it still feels grainy, continue to whisk on high speed until it feels slippery between your fingers.1-1/2 cups plus 2 tbsps. granulated sugar, divided
- Meanwhile, melt the semi-sweet chocolate chips in short bursts in the microwave. Set aside to cool while the meringue mixture is still mixing.1/2 cup semi-sweet chocolate chips
- When the meringue mixture is ready, reserve 2 tablespoons of the melted chocolate then pour the rest into meringue mixture and stir it once.
- Dab a little of the meringue underneath each corner of your parchment paper to secure it to the cookie sheet.
- Use a tablespoon to heap 6 mounds of meringue onto the parchment lined cookie sheet. As you are doing this the chocolate will naturally become more incorporated into the meringue, but will still have the marble effect.
- Use the same spoon to make a dip in the top of each meringue mound - this will make it easier to add the whipped cream and blackberry compote later on.
- For more of a marble effect, drizzle over the reserved melted chocolate on top of each meringue heap. Use a toothpick to swirl it in.
- Place the cookie sheet into the middle of the preheated oven. Bake for one hour or until the meringue can be easily peeled from the paper. Turn off oven. Leave in oven before moving to the next step (again, read recipe notes in post if you haven't).
- To make the blackberry compote, put half the blackberries and remaining 2 tablespoons of granulated sugar into a saucepan. Cook over medium heat until blackberries have released their juices and mostly broken down. Remove from heat and add remaining uncooked blackberries and mix well. (You can add a splash of water if mixture is too thick for pouring.)2 cups fresh blackberries, divided
- To make the whipped cream topping, add heavy cream and confectioners' sugar to a large mixing bowl and beat until very softly whipped.1-1/2 cups heavy whipping cream, 3 tbsps. confectioners' sugar
- To assemble, add a heaped tablespoon of whipped cream to the top of each meringue, followed by a couple of teaspoons of the blackberry compote and serve immediately.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.