Swirled Chocolate Pavlova with Fresh Berries

SAVE THE PLANET! - it's the only one with chocolate.


  • For the pavlova:
  • 1/2 cup finely chopped semisweet chocolate
  • 4 large egg whites
  • Pinch of salt
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • For the berry topping:
  • 2 cups mixed berries
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 1 teaspoon lemon juice
  • For the chocolate bark:
  • 1/2 cup finely chopped dark chocolate
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar, plus more for dusting
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 300 degrees.
  2. On 2 separate pieces of parchment paper, use a pencil to draw four 4-inch circles. You should have 8 circles total. Turn papers upside down.
  3. Make the pavlovas: Melt chocolate in the microwave for 1 minute, stirring every 15 seconds until melted. Leave to cool while you prepare the meringue.
  4. In a large bowl, add egg whites and salt. Whisk on high speed until stiff peaks form. Slowly add the sugar in 3 to 4 batches. Add in the cornstarch, lemon juice and vanilla. Whisk until the meringue is thick and glossy.
  5. Take a heaping tablespoon of pavlova mixture at a time, and place 4 piles on each tray. Drizzle a little melted chocolate over each with a teaspoon, and use a toothpick or butter knife to swirl the chocolate gently to make a circular shape. Take another spoonful of meringue and add to the top of each circle. Drizzle over more chocolate, then swirl to spread the mixture past the markings to make approximately 4-inch wide circles. Use a spoon to make a slight dip in the center of each for the filling.
  6. Transfer sheets to the oven and bake for 5 minutes. Lower the heat to 250 degrees and bake for 40 to 45 minutes until the pavlovas are dry to the touch. Keep pavlovas on the parchment and place on cooling racks. When cooled, place them on a tray in the fridge until completely cold. Peel off the paper and store in airtight containers in refrigerator until needed. They will keep up to 3 days without filling.
  7. Make the berry topping: In a small saucepan, add mixed berries, sugar, vanilla extract, lemon zest and lemon juice. Heat over medium-high heat, stirring to dissolve the sugar. Cook until the berries just start to burst. Strain berries, reserving the juice. Transfer juice back to the saucepan and simmer for 5 more minutes until slightly thickened.
  8. Make the chocolate bark: In a small heatproof bowl, add the chopped dark chocolate and microwave in 15-second intervals, stirring each time. Place a large sheet of wax paper on a flat surface. Using a spatula, spread the melted chocolate very thinly over the wax paper, leaving the edges free. Top with a second sheet of wax paper and smooth the top. Roll wax paper and place on a baking sheet. Chill for 2 hours.
  9. Once completely cool, unroll the wax paper, breaking the chocolate into pieces. Remove the top sheet of wax paper and carefully move the shards aside. Keep cool in an airtight container if using later.
  10. Make the whipped cream: In a large mixing bowl, whisk the cream until soft peaks form. Add powdered sugar and vanilla and beat to combine.
  11. Assemble: Place pavlovas on a plate and spoon a few spoonfuls of the cream into the center of each. Top with the berries in their syrup, followed by the chocolate shards. Dust with powdered sugar before serving.