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Chocolate Layered Pavlova

A delightful layered dessert combining airy pavlova, rich chocolate ganache, and fluffy whipped cream, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Pavlova Base
  • 4 pieces egg whites Must be at room temperature for best results.
  • 1 cup caster sugar
  • 1 tsp cornflour
  • 1 tsp white vinegar Helps stabilize the meringue.
  • ½ tsp vanilla essence
  • 3 tsp cocoa powder For flavor and color.
Chocolate Ganache
  • 200 g dark chocolate, chopped Use high-quality chocolate for best results.
  • ½ cup cream
Whipped Cream
  • 2 cups cream Heavy cream works best.
  • 1 tsp vanilla essence
  • Extra chocolate for grating For decoration.

Method
 

Preparing the Pavlova
  1. Preheat your oven to 120ºC (fan bake) and line a tray with baking paper.
  2. In a large bowl, whisk the egg whites until they form stiff peaks.
  3. Slowly add the caster sugar, one tablespoon at a time, until the mixture is glossy and stiff—about 5 minutes.
  4. Gently fold in the cornflour, white vinegar, and vanilla essence.
  5. Sprinkle in 2 teaspoons of cocoa powder, folding it in carefully.
  6. Spread the mixture into a large circle on the prepared tray and sprinkle the remaining cocoa on top.
  7. Bake for 1 hour, then turn off the oven, leaving the pavlova inside to cool.
Making the Chocolate Ganache
  1. Place the chopped chocolate in a glass bowl.
  2. Bring the cream to a boil and pour it over the chocolate, mixing gently until smooth.
  3. Refrigerate the ganache to firm up.
Whipping the Cream
  1. Using a stand mixer, whisk the cream until soft peaks form, then add vanilla and whip until stiff.
  2. Remove half and set aside. Add half a cup of the chocolate ganache to the remaining cream and whip until soft peaks return.
Assembling the Pavlova
  1. Lay the cooled pavlova onto a serving platter.
  2. Pour the chocolate ganache into the crater and spread it.
  3. Dollop on the chocolate cream, smoothing it out, followed by the regular whipped cream.
  4. Grate extra chocolate on top for decoration and refrigerate until serving.

Notes

Ensure bowls and whisk are clean and dry for whipping egg whites. Let the pavlova cool in the oven for best texture. Experiment with toppings like berries or caramel.