Double-Decker Pavlova with Chocolate
Cook time
Total time
A delicate chocolate meringue pavlova, topped with whipped cream and chocolate.
Recipe type: Desserts
Serves: 6
  • 6 egg whites (I used large eggs)
  • pinch of cream of tartar
  • 1½ cups sugar
  • ¼ cup cocoa powder
  • 2 oz. bittersweet chocolate, chopped; or ¼ cup chocolate chips, chopped
  • sweetened whipped cream *(see notes)
  • about ½ cup homemade hot fudge sauce *(see notes)
  • chocolate for garnish *(see notes)
  1. Place egg whites in a mixing bowl, taking care to ensure that not a drop of the yolk is in it. Add a pinch of cream of tartar. Mix on high until mixture forms soft, satiny peaks.
  2. Add sugar slowly, while mixing. Continue mixing on high several minutes, until stiff peaks form.
  3. Sift in cocoa powder, and add chopped chocolate, and using a spatula, gently fold to incorporate.
  4. Draw two 8-inch circles on a piece of parchment paper and place the paper on the baking sheet, pencil side down. Spoon mixture into circles, keeping each of them the same size, and leaving a little room for expansion.
  5. Bake at 300F for 60-75 minutes. Remove from oven and let cool.
  6. Top first layer with whipped cream, carefully stack second pavlova on top, and top with more whipped cream and chocolate garnish.
  7. Drizzle with hot fudge sauce.
I used one pint of whipping cream, and whipped it with about 6 tablespoons of sugar.

A recipe for homemade hot fudge sauce can be found here: I recommend letting the sauce chill completely before drizzling. If you prefer a store-bought sauce, use chocolate syrup rather than hot fudge sauce.

To make chocolate curls, I used the method found here:
Recipe by Jens Favorite Cookies at