Strawberry Blueberry Chocolate Pavlova
Strawberry Blueberry Chocolate Pavlova is an elegant summer dessert with a wonderful taste–with a sweet whipped cream and summer berries.
Strawberry Blueberry Chocolate Pavlova is a wonderful summer recipe for an al fresco dinner party. Pavlova is really easy to make, and it only contains few ingredients.
A Pavlova can be made in many different sizes and variations. You can make small Pavlovas, or one big one the size of a cake. You may have already tried our Maple Pecan Chocolate Pavlova – wow!
Strawberry Blueberry Chocolate Pavlova
The texture of this Strawberry Blueberry Chocolate Pavlova is crisp on the outside with a soft inside, and then it has delicious whipped cream and fresh summer berries. So good!
Gather these ingredients for Strawberry Blueberry Chocolate Pavlova
Let’s get started:
- Egg whites
- Cream of tarter
- Sugar
- Distilled white vinegar
- Almond extract
- Cocoa
- Cornstarch
- Heavy whipping cream
- Powdered sugar
- Grand Marnier liqueur (or 1 tsp orange extract)
- Strawberries + blueberries
- Fresh little sprigs of basil
Our family loves this recipe, because not only is it easy to make, it’s elegant, delicious and FULL of summer! Every bite is amazing!
We think this combination makes the dessert perfect for 4th of July, and we love the extra taste of chocolate. But … if you’re looking for a quicker recipe with fresh summer berries, then you must try my Nutella Berry Bruschetta Recipe! Oh, my!
What is the secret to Pavlova?
The sugar must be completely dissolved into the egg whites for a successful Pavlova. If it feels grainy (between your fingers), keep beating until it’s smooth.
How do you make a Pavlova with berries?
Preheat oven. Line a baking sheet with parchment paper. Draw a 10-inch circle on the parchment.
In a large bowl, combine egg whites and cream of tartar. Beat at medium-high speed until foamy. Gradually beat in the sugar, a tablespoon at a time. Continue beating until stiff peaks form. Fold in the vinegar and almond extract.
In a small bowl, combine cocoa and cornstarch. Mix well and gently fold into the egg white mixture. Spoon this mixture onto the circle drawn on parchment paper. Bake, and then turn oven off and let meringue cool completely in the oven.
Beat the cream and powdered sugar until stiff peaks form. Add the liqueur or orange extract, mix and cover, and chill.
How far in advance can I assemble Pavlova?
You can make a Pavlova up to three days in advance. Store by loosely wrapping in a plastic bag (in a low-humidity area), then assemble just before you serve it.
Once they are assembled, serve the meringues within four hours.
How long do you leave a Pavlova in the oven to cool?
Turn the oven off and leave the Pavlova to cool inside the oven for five to six hours or overnight, to avoid cracks. At this point, you can store the cooled meringue shells in an airtight container for several days.
How do you serve a large cake-like Pavlova?
Just before serving, spoon the cream over the center of the meringue. Top with strawberries first, then blueberries, and garnish with tiny leaves of fresh basil. Slice servings like you would a pie and serve right away!
This will be a good recipe for 4th of July and summer entertaining.
If you haven’t tried this dessert before, we can absolutely recommend you to try it – it’s one of our favorite!
Enjoy!
More pavlova recipes to try:
Impress everyone with this mini pavlova recipe!
Berry Mini Pavlova Dessert Platter
And we love these mini pavlova bites!
Get the Recipe:
Strawberry Blueberry Chocolate Pavlova
Ingredients
- 6 egg whites
- ¼ tsp cream of tarter
- 1 cup sugar
- 1 tsp distilled white vinegar
- 1 tsp almond extract
- ¼ cup cocoa
- 1 tsp cornstarch
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 2 Tbsp. Grand Marnier liqueur, or 1 tsp orange extract
- 2 cups sliced strawberries
- 1 cup blueberries
- Fresh little sprigs of basil
Instructions
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Draw a 10-inch circle on the parchment.
- In a large bowl, combine egg whites and cream of tartar. Beat at medium-high speed until foamy. Gradually beat in the sugar, a tablespoon at a time. Continue beating until stiff peaks form. Fold in the vinegar and almond extract.
- In a small bowl, combine cocoa and cornstarch. Mix well and gently fold into the egg white mixture. Spoon this mixture onto the circle drawn on parchment paper. Bake for 1 1/2 hours. Turn oven off and let meringue cool completely in the oven.
Make the cream:
- Beat the cream and powdered sugar until stiff peaks form. Add the liqueur or orange extract, mix and cover, and chill.
- Just before serving, spoon the cream over the center of the meringue. Top with strawberries first, then blueberries, and garnish with tiny leaves of fresh basil. Slice servings like you would a pie, and serve right away!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
