Homemade Triple Berry Chocolate Pavlova Cake
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5 from 5 votes

Triple Berry Chocolate Pavlova Cake

Triple berry chocolate Pavlova cake is the perfect recipe for summer! Chocolate meringue, raspberry whipped cream and fresh berries are layered to create this popular Australian dessert!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Australian, New Zealand
Servings: 6
Calories: 181

Ingredients

For Pavlova Bases:

For the Raspberry Cream Filling:

Fresh Berries:

  • 8 ounces Raspberries (225g)
  • 11 ounces Strawberries (310g)
  • 8 ounces Blueberries (225g)

Instructions

Making Pavlova Bases

  • Beat the egg whites with a pinch of salt until soft peaks form. Add sugar in several stages, about a tablespoon at a time while beating. Beating dissolve the sugar but it takes a while. It is important to beat this for 7-10 minutes.
  • When ready, fold in the vinegar and sifted cocoa powder. Divide the mixture in half and spread onto a baking tray lined with baking parchment creating two similar size circles (each about 6-7 inches/15-17 cm wide).
  • Bake in a preheated oven at 210°F/100°C for 45 minutes or until they are hard on the outside. When done, turn off the oven and let them cool inside with the oven door slightly opened.

For the Raspberry Cream Filling

  • Whip the cream with powdered sugar until soft peaks form. Add mascarpone and fresh raspberries and beat until well combined.

Fresh Berries

  • Rinse and pat dry the berries.

Assembling the Cake

  • Place the cooled Pavlova base onto a serving plate/tray or cake stand. Spread half of the raspberry cream filling over and top this with half of the berries. Spoon a little filling onto the fruits. This will hold the second meringue in its place. Now continue with meringue, filling and top everything with fresh berries.

Notes

  1. You can use egg whites from medium or large eggs.
  2. Using superfine sugar (US)/caster sugar (UK) is the best choice. You can also use granulated sugar, but you might need to whip the whites longer.
  3. The Pavlova will look pale on the outside after baking but will have dark brown color on the inside.
  4. Use any berries you like. Also the amount of them can be increased or decreased to your liking.
  5. Mascarpone can be omitted but I highly recommend adding it to the whipped cream. It will hold its shape better and makes it creamier.
  6. This cake is best enjoyed fresh. Keeping it in the fridge it will soften the meringue base slightly. However, 1 or 2 hours in the fridge should not have any major effect on the cake.
  7. The overall time does not include time needed for the meringue to cool down.
Nutrition Facts
Triple Berry Chocolate Pavlova Cake
Amount Per Serving
Calories 181 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 19mg 1%
Potassium 245mg 7%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 30g
Protein 3g 6%
Vitamin A 2%
Vitamin C 55.1%
Calcium 3.4%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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