Go Back
–+ servings
chocolate covered strawberry pavlova on plate

Chocolate Covered Strawberry Pavlova Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Rest: 1 hour
Total Time: 2 hours 40 minutes
Servings: 5 people
Calories: 290kcal
Author: Becky Hardin - Easy Dessert Recipes
These chocolate covered strawberry pavlovas are a perfect all year round dessert. Crunchy and chewy meringue is filled with chocolate sauce, fresh strawberries and cream for an indulgent treat.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Silpat Mat (optional)
  • Stand Mixer
  • Piping Tip Set

Ingredients

For the Pavlovas

  • 4 large egg whites 140 grams
  • 1 cup granulated sugar 200 grams
  • ½ teaspoon pure vanilla extract 2 grams

For the Chocolate Sauce

  • ½ cup chocolate chips 85 grams
  • 1 tablespoon coconut oil 14 grams

For Serving

  • 1 cup chopped strawberries 170 grams
  • 1 cup whipped cream 60 grams, optional

Instructions

For the Pavlovas

  • Preheat oven to 275°F. Line a large sheet pan with parchment or a Silpat mat.
  • Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed (Kitchenaid #6).
    4 large egg whites
  • With the mixer on medium, slowly add the sugar, 1 tablespoon at a time. Once you’ve added about half the sugar, turn the mixer up to medium-high speed (Kitchenaid #8) and slowly add the remaining sugar. Beat on medium-high speed until the meringue forms a stiff peak.
    1 cup granulated sugar
  • Add the vanilla extract and mix just until just combined, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula and fold them into the meringue.
    ½ teaspoon pure vanilla extract
  • Transfer the meringue to a large piping bag fitted with a star tip.
  • Pipe 3-inch circles of meringue. Then, on top of the circle, pipe a small second layer only around the edge to create a well that will hold the fruit.
  • Place the pavlovas in the oven for 1½ hours, or until the centers are no longer wet and you can pick them up off the parchment easily. Then, turn the oven off and open the door, leaving the pavlovas inside, and allow them to cool to room temperature.

For the Chocolate Sauce

  • Combine the chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on high for 1 minute, or until the chocolate has melted fully. Set aside.
    ½ cup chocolate chips, 1 tablespoon coconut oil

Assembly

  • Fill each pavlova with 1 tablespoon of the chocolate sauce. Top with strawberries and whipped cream, if using. Drizzle over any additional chocolate sauce. Serve immediately.
    1 cup chopped strawberries, 1 cup whipped cream

Notes

  • The chocolate sauce will harden in 10-15 minutes at room temperature, but it can easily be re-melted in the microwave.
  • Make sure to beat the egg whites just until they reach a stiff peak (clumping around the whisk with one single peak that sticks straight upward). Under-beating the egg whites will result in a runny meringue while over-beating the egg whites will result in cracked pavlovas.
Storage: Store pavlovas in an airtight container at room temperature for up to 1 day.

Nutrition

Calories: 290kcal | Carbohydrates: 51g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 102mg | Fiber: 1g | Sugar: 49g | Vitamin A: 86IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg