Think of it as a love letter to chocolate. Nigella’s Chocolate Pavlova is a decadent twist on the classic, airy dessert from down under. Traditionally, pavlovas are all light meringue and fruit. a dreamy balance of crunch and cloud. But Nigella, in her usual unapologetic, indulgent way, takes that concept and plunges it into the realm of cocoa.
At its heart, this pavlova has a deep, rich chocolate meringue base that’s crisp on the outside and marshmallowy inside. It’s almost like a brownie that had an existential crisis and decided to float. It’s baked low and slow, then topped with softly whipped cream and a generous pile of fresh raspberries. Sometimes I swap in strawberries or even blackberries when I’m feeling wild but raspberries really do bring the tartness that slices through the sweetness beautifully.
The first time I made this was for a friend’s birthday. I was nervous-it felt like a showstopper and I’m not one for fancy-looking desserts. But here’s the thing: this pavlova wants to crack and collapse a little. It wants to look a little imperfect. And somehow, that makes it perfect.
Nigella Lawson Chocolate Pavlova Recipe
Ingredients Needed
Here’s what you’ll need and I always recommend going for the good stuff where you can. it really shines here.
For The Pavlova Base
- 6 large egg whites (room temperature makes a difference)
- 300g caster sugar (superfine sugar works best)
- 3 tablespoons cocoa powder (sifted. I’ve learned this the hard way, unless you like cocoa lumps)
- 1 teaspoon balsamic vinegar or red wine vinegar
- 50g dark chocolate, finely chopped or grated (I use 70%. don’t skimp here)
For The Topping
- 500ml double cream (whipping cream for U.S. friends)
- 500g fresh raspberries (or a mix of berries if that’s your thing)
- A few shavings of dark chocolate for garnish (I sometimes use a vegetable peeler on a chocolate bar-satisfying and pretty)
That’s it. Simple ingredients but they come together in this almost magical way. I swear there’s a moment every time I fold in that grated chocolate when I feel like a chocolatier.
Equipment Needed
You don’t need a fancy kitchen or expensive gadgets for this. just a few essentials:
- Electric mixer (stand or hand-held-I’ve used both and either will do)
- Mixing bowls
- Baking sheet (lined with parchment)
- Spatula (rubber or silicone)
- Fine sieve (for cocoa powder)
- Grater or peeler (for chocolate shavings)
- Spoon or ladle (to mound the meringue. this bit is actually really satisfying)
I used to think pavlovas were too fussy to bother with. But after the first try, I realized the process is pretty meditative. Whipping egg whites into glossy peaks feels like kitchen magic and it still gives me that small, private thrill.
Instructions To Make Nigella Lawson’s Chocolate Pavlova
1. Preheat The Oven To 180°C (160°C Fan / 350°F).
- Line a baking tray with parchment paper. I usually draw a rough circle (about 23cm) as a guide, then flip the paper so the pencil marks don’t touch the meringue.
2. Whip The Egg Whites.
- In a squeaky clean bowl, whisk the egg whites until they form satiny peaks. Gradually add in the sugar, spoonful by spoonful. This takes a bit of patience but it’s worth it.
- Keep whipping until the mixture is glossy and stiff. you should be able to turn the bowl upside down without disaster. I’ve tested this. Dramatically. Once.
3. Add Cocoa, Vinegar And Chocolate.
- Gently sift the cocoa over the meringue, then drizzle in the vinegar and scatter the grated chocolate.
- Fold it all together with a spatula. go slow and gentle, like you’re tucking in a child.
4. Shape And Bake.
- Spoon the meringue into a fat circle on your prepared tray. Smooth the sides a bit but don’t overwork it.
- Pop it in the oven, then immediately turn the heat down to 150°C (300°F).
- Bake for about 1 to 1¼ hours. It should look dry and cracked on the outside but wobbly in the middle.
- Turn off the oven, open the door slightly and let it cool inside. I usually make this in the evening and leave it overnight.
5. Top It Like You Mean It.
- Once cool, invert the pavlova carefully onto a serving plate (or don’t. I sometimes serve it as. is with a rustic charm).
- Whip the cream until soft peaks form-not too stiff-and pile it high.
- Top with raspberries, then shave over dark chocolate. Bask in the gasps of admiration.
What I Learnt
This pavlova taught me to trust the process. even when things feel fragile, chaotic or just a bit cracked. I remember one year, I made it for a winter dinner party. As I moved it from the baking tray, it crumbled right down the middle. My heart sank. But instead of tossing it, I patched it up with cream and berries and served it anyway.
Not only did no one care but they also raved about how ’gorgeously rustic’ it looked. One guest said it was “like eating chocolate clouds”, and honestly, I’ll take that.
I also learned that balancing richness is key. The bitterness of the cocoa and dark chocolate, the tang of berries, the airy cream. it all works in harmony. I’ve tried adding a dash of espresso powder to the base once for extra depth and it was divine.
FAQs
Can I Make Nigella Lawson’s Chocolate Pavlova Ahead Of Time?
Absolutely! I remember making this pavlova the day before a dinner party, and it was a lifesaver. Just bake the meringue shell, let it cool completely, then store it in an airtight container. Add the whipped cream and chocolate shavings right before serving to keep everything fresh and crunchy.
What’s The Secret To Getting Nigella’s Chocolate Pavlova Meringue Perfectly Crisp Outside But Soft Inside?
Oh, the magic lies in patience and gentle heat. Nigella’s recipe calls for slow baking at a low temperature, which I learned after burning my first attempt. That slow bake dries out the outside, making it crisp, while the inside stays deliciously marshmallow-y. Plus, folding in cocoa powder carefully is key to avoid deflating the meringue.
Can I Use A Substitute For Cocoa Powder In The Chocolate Pavlova Recipe?
Funny you ask-I once forgot to buy cocoa powder and improvised with melted dark chocolate, but it didn’t quite have the same light texture. Cocoa powder is pretty essential because it blends seamlessly into the meringue without adding moisture. If you’re in a pinch, Dutch-processed cocoa is fine, but avoid anything with added sugar.
