Why You’ll Love Chocolate Layered Pavlova Recipe

I enjoy this pavlova because it balances crisp meringue, silky ganache, and fluffy cream in every slice. I also love how dramatic it looks once assembled, making it perfect for celebrations. Even though it takes time, most of the steps are simple, and I can prepare parts of it ahead, which makes the whole process feel relaxed and enjoyable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pavlova:
4 eggs whites
1 cup caster sugar
1 tsp cornflour
1 tsp white vinegar
½ tsp vanilla essence
3 tsp cocoa powder

Ganache
200g dark chocolate, chopped
½ cup cream

Whipped cream:
2 cups cream
1 tsp vanilla essence
Extra choc for grating

Directions

I start by preheating the oven to 120ºC fan bake and lining a tray with baking paper.

To make the pavlova, I whisk the egg whites until stiff, then add the caster sugar one tablespoon at a time, beating until very stiff, which takes at least 5 minutes. I add the cornflour, vinegar, and vanilla essence, folding them gently into the mixture.

I sprinkle over 2 teaspoons of cocoa powder and only just fold it through the meringue. I spread the mixture into a large circle on the baking tray, sprinkle over the remaining teaspoon of cocoa, and swirl it through with a fork. I create a slight crater in the centre.

I bake the pavlova for 1 hour, then turn the oven off and leave it inside to cool completely. I often make it the day before and leave it in the oven overnight.

To make the chocolate ganache, I place the chopped dark chocolate in a glass bowl. I bring the cream to the boil, pour it over the chocolate, and mix thoroughly until smooth. I place it in the fridge until it begins to firm slightly.

For the whipped cream, I whisk the cream in a stand mixer until soft peaks form, then add the vanilla and continue whipping until stiff.

To make the chocolate cream, I remove half of the whipped cream from the bowl and set it aside. I keep the remaining cream in the mixer bowl, add half a cup of the chocolate ganache, and gently whip until soft peaks form.

To assemble, I place the cooled pavlova on a serving platter. I pour the chocolate ganache into the crater and spread it out. Next, I add the chocolate cream and spread it evenly. Finally, I spoon the regular whipped cream over the top and spread it gently. I grate extra chocolate over the finished pavlova and refrigerate it until serving.

Servings and Timing

This recipe serves 12 or more. Prep time takes about 1 hour, cook time is 1 hour, and additional cooling and resting takes around 4 hours, making the total time approximately 6 hours.

Variations

I sometimes add a hint of espresso powder to the ganache for deeper flavor. I also like folding finely chopped nuts into the top cream layer or using white chocolate shavings instead of dark for a contrasting look. A raspberry coulis drizzled on top adds brightness and acidity if I want something fruity.

Storage/Reheating

I store the assembled pavlova in the refrigerator for up to 24 hours. The meringue naturally softens from the moisture in the cream, but I find that adds to its charm. If I want to prepare ahead, I keep the pavlova shell and toppings separate, assembling shortly before serving. Leftovers can be stored chilled, but the texture is best enjoyed the same day.

FAQs

Can I make the pavlova shell ahead of time?

Yes, I often bake it the day before and leave it in the oven overnight to keep it crisp.

Why does my pavlova crack?

Cracking is normal as pavlovas cool. I simply cover cracks with cream during assembly.

Can I use milk chocolate in the ganache?

Yes, but the ganache will be sweeter and softer, so I adjust the cream slightly if needed.

Do I need to use caster sugar?

I prefer it because it dissolves faster, giving the meringue a smoother texture.

Can I use store-bought whipped cream?

I could, but freshly whipped cream gives the best texture and flavor.

How do I keep the pavlova from collapsing?

I avoid opening the oven during baking and let it cool slowly inside the oven.

Can I add fruit to this pavlova?

Absolutely. Fresh berries or sliced cherries pair beautifully with the chocolate layers.

Why add cornflour and vinegar?

I add them to help stabilize the meringue and create a soft marshmallow-like centre.

Can I make this without a stand mixer?

Yes, a hand mixer works well, though it takes longer to reach stiff peaks.

How do I transport a pavlova safely?

I assemble it on a sturdy platter and keep it chilled. If traveling far, I transport the components separately and assemble at the destination.

Conclusion

I love how this Chocolate Layered Pavlova transforms simple ingredients into a show-stopping dessert with rich layers and a crisp-chewy meringue base. It’s indulgent, elegant, and perfect whenever I want to serve something unforgettable.