Chocolate meringue

  • 6 large egg whites
  • 300 grams (1 1/2 cups) sugar
  • 3 tablespoons (21 grams) cocoa powder, sifted
  • 1 teaspoon (5 milliliters) balsamic vinegar
  • 50 grams (1.76 ounces) bitter chocolate, finely chopped


  • 500 grams (2 cups) whipping cream
  • Powdered sugar, to taste
  • 500 grams (17.6 ounces) berries
  • Chocolate for decorating, as needed


  • Mixing Bowl

    An essential tool to whip up the meringue to those perfect stiff peaks. Use a metal or glass bowl for best results as plastic can retain grease.

  • Electric Mixer

    A stand mixer is ideal, but a handheld electric mixer will do the job. Whipping by hand is possible but requires significant effort and time.

  • Baking Sheet

    Ensure it’s non-stick or lined with parchment paper to easily remove the meringue without any crumbling.

  • Spatula

    Useful for gently folding ingredients into the meringue without deflating it. A heat-resistant silicone spatula is best.


Step 1

1. Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper. Lining the baking sheet will prevent the meringue from sticking and make clean-up easier.

Step 2

2. In a clean, dry bowl, whip the egg whites until they form a dense foam. Gradually add the sugar in a thin stream, continuing to whip. Whip the meringue at high speed until firm peaks form. Make sure your equipment is completely grease-free; any fat can prevent the egg whites from whipping properly.

Step 3

3. Gently fold in the balsamic vinegar, sifted cocoa powder, and finely chopped chocolate. Be careful not to over-mix; stripes and streaks are acceptable. Folding gently ensures that the air in the meringue remains, giving it a light texture.

Step 4

4. Draw a 20 cm (7.87-inch) diameter circle on the parchment paper. Spread the meringue within the circle you’ve drawn. Use a spatula to create a slight indentation in the middle, which will help hold the cream and berries later.

Step 5

5. Place the baking sheet in the preheated oven, and immediately reduce the temperature to 302°F (150°C). Bake the meringue for about an hour. The meringue should develop a dense crust on the outside while remaining slightly moist on the inside. Avoid opening the oven door during baking, as temperature fluctuations can cause the meringue to crack.

Step 6

6. Turn off the oven and let the meringue cool completely inside the closed oven. Cooling the meringue in the oven will help it dry out and set properly.

Step 7

7. In a separate bowl, whip the cold cream, adding powdered sugar to taste. Ensure the cream is very cold; it will whip up more easily and hold its shape better.

Step 8

8. Once the meringue is completely cool, spread the whipped cream over the top. Top with your choice of berries and grated chocolate. You can use a combination of different berries for a more colorful and flavorful dessert.

Step 9

9. Serve immediately and enjoy!


Imagine serving this delightful Chocolate Meringue at a garden party, where each slice reveals the delicate texture and rich flavor. Pair it with a glass of chilled Moscato or a robust cup of espresso for a sophisticated dessert experience. For those who crave extra sweetness, drizzle some caramel sauce over the top just before serving. Fresh mint leaves can add a pop of color and a hint of freshness that complements the berries perfectly. This dessert also shines as a birthday cake alternative or as a show-stopping conclusion to a home-cooked dinner. Enjoy it under twinkling string lights or by the fireside on a cozy evening.


To make this recipe gluten-free, you’re already in luck since the ingredients are naturally free of gluten! Make sure to use brands of chocolate and cocoa powder that are certified gluten-free to avoid cross-contamination. For a vegan variation, the meringue can be made using aquafaba (the liquid from a can of chickpeas) instead of egg whites. Whip the aquafaba until stiff, and proceed with the recipe as listed. Replace the whipping cream with coconut cream whipped to a fluff, and use vegan chocolate and sweeteners to keep everything in line with vegan guidelines. Top with fresh berries or any vegan-friendly toppings of your choice.


  • Why did my meringue collapse after baking?

    This can happen if your egg whites were not whipped to stiff peaks or if they contain any traces of fat. Make sure your bowl and beaters are completely clean and dry before starting.

  • Can I make the meringue ahead of time?

    Yes, you can bake the meringue a day in advance and store it in an airtight container. Only add the whipped cream and toppings just before serving.

  • How do you know when the meringue is done baking?

    The meringue will have a shiny, firm crust on the outside while remaining soft and a bit gooey inside. If you're unsure, leave it in the oven as it cools down for an additional 10-15 minutes.

  • Can I use other fruits instead of berries?

    Absolutely! Sliced kiwis, mangoes, or even passion fruit pulp would add a delightful twist to this dessert.

  • How can I prevent my meringue from cracking?

    Avoid opening the oven door during baking. Rapid temperature changes can cause cracks. Letting it cool gradually in the oven also helps.

  • Can this dessert be frozen?

    It's best eaten fresh, but you can freeze the meringue shell on its own. Thaw at room temperature and add the cream and berries just before serving.

Nutrition facts

Chocolate Pavlova with fresh berries
Recipe Yield:10 servings
Calories:Per serving, based on ingredients used.
Calories (Min - Max):360 - 400
Total Fat:22
Saturated Fat:13
Total Carbohydrate:35
Total Sugars:28