This Chocolate and Raspberry Pavlova Stack is the perfect show-stopping dessert that’s far easier than it looks. With crisp chocolate meringue layers, clouds of whipped cream and bursts of fresh raspberries, it’s light, elegant and guaranteed to impress at any celebration.
Raspberry lover? Don't forget to also try some of our other raspberry favourites: Chocolate Pecan & Raspberry Brownies, Raspberry White Chocolate Blondie Slice or Healthy Raspberry & White Chocolate Muffins.
Quick look at Chocolate And Raspberry Pavlova Stack
- ⏲️ 15 mins hands-on time.
- 🛒 Ingredients: Just 7.
- 🍽️ Makes: 6-8 serves.
- 🧑🍳 Difficulty: Easy - oven required.
- 🗃️ Make ahead: Make the meringue up to 3 days in advance.
If it wouldn't turn me into an oompa loompa I could quite easily eat this Chocolate And Raspberry Pavlova Stack for dessert every night. It's that good.
There's something about the choc-cream-berry combination that is always a winner.
Best you save it for special occasions.
Why Make This Chocolate and Raspberry Pavlova Stack
- It looks impressive with minimal effort - The layered meringue, whipped cream, and fresh raspberries create a rather good-looking dessert that feels fancy but is actually really simple to put together.
- It’s gluten-free - Not that I reccommend avoiding gluten unless you have to but it makes it an easy dessert for entertaining. You can also do whipped coconut cream in place of cream to make it dairy free if needed.
- The flavour combo - Chocolate + raspberries + crisp-chewy meringue + soft cream = absolute dessert heaven. It’s indulgent but still feels light.
- You can make parts ahead of time - The meringue layers can be baked days in advance, making the final assembly quick and stress-free.
- It’s a dessert that always gets compliments - It looks beautiful, tastes incredible, and has a bit of a “wow” factor.
Jump to:
Recipe Ingredients
To make it you will need:
- Eggs - at room temperature
- Vanilla - we like to make our own vanilla extract
- Caster sugar - also called superfine sugar
- Cocoa - or cacao
- Cream - the pure stuff with nothing added (alternatively use coconut cream for dairy-free)
- Raspberries - fresh is best but you can use frozen (thaw before serving)
- Icing sugar - also called powdered sugar. You can make your own icing sugar out of regular sugar.
How To Make Chocolate And Raspberry Pavlova Stack
Step 1 - Place the egg whites in the bowl of an electric mixer (or a big bowl if you're using a hand mixer).
Step 2 - Beat the egg whites with an electric beater until they form soft peaks.
Gradually add the caster sugar and keep beating until the meringue is thick and glossy.
Step 3 - Gradually add the caster sugar with the mixer going.
Step 4 - Keep beating until the meringue is thick and glossy.
Meringue Tip
To test if it's done, rub a little between your fingers. If it's still grainy, keep whipping. If it's smooth, it's ready.
Step 5 - Take the bowl off the stand and fold in the sifted cocoa.
Step 6 - You can free-hand/spread this onto the lined tray or use a little stencil.
I traced around my loaf tin on the underside of the baking paper so I'd have a guide line to keep all three layers the same size.
Step 7 - Divide the batter evenly and spread it to fit your shape. You could make this round as well or a square.
Step 8 - Bake them for 40 minutes at 130C fan-forced.
The have to cool in the oven with the door just open a little bit (I shove my oven mitt in the door) so make sure you don't make them just before you want to cook dinner or use the oven for something else.
They take about 3 hours to cool completely.
Step 9 - When they're fully cooled to room temperature remove the tray from the oven.
Step 10 - Pour the cream into the bowl of the electric mixer.
Step 11 - Add the icing sugar and vanilla.
Step 12 - Whip the cream until it thickens but you can still pour/spread it.
Step 13 - Place one meringue on a serving plate and spread with ⅓ of the cream & ¼ of the raspberries. Put another meringue on top and then repeat the cream & raspberries & again with the final layer then top with the rest of the raspberries.
Make Ahead Tip
You can make the meringue a few days in advance and keep it in an airtight container. Always add the cream right before serving.
Recipe FAQs
You want to beat the egg white and sugar until it becomes really thick and glossy. To test if it's ready to add the cocoa, rub a little between your thumb and finger, if it's grainy, whip it a little more and test again until it is smooth.
Yes. This lets the meringue cool slowly and prevents it from cracking and collapsing.
Enjoy!
What about you? Do you have any pets that you didn't invite into your home?
Recipe
Chocolate and raspberry pavlova stack
Ingredients
- 4 egg whites
- 1 cup caster sugar
- ¼ cup cocoa
- 400 ml whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoon icing sugar
- 200 g raspberries fresh or frozen
Instructions
- Pre-heat the oven to 130C fan-forced and line two baking trays with paper.
- Draw 3 rectangles on the underside of the paper (I traced around a loaf tin).
- Beat the egg whites in the bowl of an electric mixer until soft peaks form.
- Add the caster sugar a little at a time and beat until the meringue is thick and glossy.
- Take the bowl off the stand and fold in the sifted cocoa.
- Divide the mixture between the three rectangles and smooth out the tops.
- Bake for 40 minutes and then open the oven door a tiny bit, turn off the oven and leave the meringue to cool completely in the oven.
- Beat the cream until soft peaks form then add the vanilla and icing sugar and beat until it holds its shape.
- To serve, place one meringue on a serving platter, top with ⅓ of the cream and ¼ of the raspberries.
- Repeat with the next layer and decorate the top with raspberries.
- Serve immediately.
Lorraine @ Not Quite Nigella says
I adore pavlova and look at the yummy creamy drip! :D And hehe I thought you were going to tell us that Bluey came in and ate some. I wouldn't blame her ;)
Claire says
No thank goodness she's never made it inside before!
Jen @ Savory Simple says
What a lovely pavlova. It looks light and delicious! And you should show us a photo of Bluey! I have an indoor cat but am currently trying to make friends with a baby bunny who hangs out in our yard. She doesn't run away when she hears my voice, she seems to like me. Next step: carrots.
Claire says
I tried last time I saw her Jen but she was too quick. I will keep trying though! Carrots sound like the perfect way to lure her in.
The Café Sucré Farine says
Beautiful Claire, just beautiful! I grew up on meringues but never chocolate, sounds WONDERFUL!
Claire says
They used to be my favourite bakery treat Chris!
celia says
Divine, Claire! And frankly, anything that kept snakes away would be welcome here!!
Claire says
Maybe you need a pet bluey too Celia?!
Kristin says
You've made me hungry! Looks yummy, I like the idea of yoghurt too x x
Maureen | Orgasmic Chef says
You clever woman. I've never put cocoa powder in my meringues before but I'm definitely going to try it. I've added chocolate syrup to whipped cream though and that's divine. We've only had a casual blue tongue visitor because we have a dog and 2 cats. If we see one we move it right away and that's not an easy task!
Claire says
Yes Maureen you have to try it it's delicious. They're not that good on their own but add the cream and berries and they're amazing! I don't think a blue tongue would take too kindly to being moved along!
Hotly Spiced says
What a gorgeous looking dessert. I love meringue - always a winner of a dessert. I think it's very lucky to have a pet like Bluey. I've always been told they eat the funnel webs so they're excellent to have around the house xx
Claire says
Me too Charlie. I discovered last night that it's also really nice with yoghurt. Yum! Even more reason to keep her around. x