If you’ve ever had a craving for something rich, airy, and indulgent all at once, then Nigella Lawson’s Chocolate Raspberry Pavlova might just be the perfect answer. Imagine the crunch of a crispy meringue shell, followed by a soft, pillowy center that’s bursting with chocolate richness and the freshness of ripe raspberries. This dessert is a celebration of contrasts-crisp versus soft, sweet versus tart, and simple ingredients coming together to create something truly spectacular.
I stumbled upon this recipe one rainy afternoon when I was browsing through one of Nigella’s cookbooks. The moment I saw the words ’chocolate’ and ’raspberry’ paired together, I couldn’t resist. I had to try it. What followed was not just an attempt at baking, but a journey into the delicate art of pavlova-making-a process that requires patience, a bit of finesse, and a lot of joy. Nigella’s version, with its rich chocolate touch, is a bit of a showstopper in my house, and I can’t wait to share the story of how it all came together, from the ingredients to the final bite.
Nigella Lawson’s Chocolate Raspberry Pavlova Recipe
The thing I love about this pavlova is that it’s both sophisticated and approachable. You don’t have to be a professional baker to pull it off, but when you take that first bite, you’ll feel like you’ve created something truly exceptional. It’s the kind of dessert that feels elegant enough for a dinner party but also cozy enough for a quiet night in with a cup of tea.
Nigella’s version includes the expected meringue base, but the twist is the addition of cocoa powder, which brings in that deep, almost bittersweet chocolate flavor that pairs perfectly with the sweetness of the meringue and the tang of the raspberries. It’s also a dessert that doesn’t require hours of meticulous prep-just a bit of time and attention to detail. And while pavlova is traditionally known for its crunchy exterior and soft, marshmallow-like interior, Nigella adds her signature spin to make it extra indulgent.
Here’s a quick look at the magic behind her recipe:
Ingredient List
You won’t need anything too exotic for this pavlova, which makes it even more appealing. The ingredients are simple, yet together they create a perfect balance of sweetness and decadence.
- 4 large egg whites (preferably at room temperature)
- 250g (about 1 ¼ cups) caster sugar (the finer the sugar, the better the texture)
- 1 tsp white wine vinegar (this helps stabilize the meringue)
- 2 tsp cornflour (cornstarch) (for that perfect chewy center)
- 1 tbsp cocoa powder (unsweetened-this is where the chocolate flavor comes from)
- 200g (about 7 oz) dark chocolate (I recommend something at least 70% cocoa for a more intense flavor)
- 300ml (about 1 ¼ cups) double cream (heavy cream)
- 1 tbsp icing sugar (powdered sugar) (to lightly sweeten the whipped cream)
- 150g (about 1 ½ cups) fresh raspberries (the jewel-like bursts of tartness)
- Optional: A little bit of chocolate shavings for decoration (because why not?)
These are all pantry staples, and if you’re like me, you probably have most of them on hand already. It’s always the case with Nigella’s recipes-simple ingredients, but the results are anything but simple.
How To Make Nigella Lawson’s Chocolate Raspberry Pavlova?
Okay, this is where the fun begins. Making pavlova can seem intimidating, but trust me, it’s more about letting the ingredients come together than it is about technical skill. Here’s how it goes:
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Prepare The Meringue Base
First, preheat your oven to 180°C (350°F), and line a baking sheet with parchment paper. In a large, clean bowl, beat the egg whites using an electric mixer. Start on a low speed and gradually increase until you start to see soft peaks form. This is where patience pays off-you want the meringue to be glossy and firm but not overbeaten. Once you get to the right texture, gradually add the caster sugar, about a tablespoon at a time. Keep beating until the mixture is thick and holds stiff peaks, and you can feel the sugar dissolved between your fingers.
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Incorporate The Dry Ingredients
This is where the cocoa powder and cornflour come in. Gently fold them into the meringue mixture along with the white wine vinegar. The cocoa powder gives the meringue a gorgeous, deep brown hue, while the cornflour ensures the inside stays soft and marshmallowy. Once everything is well combined, shape the meringue into a round, slightly domed shape on the prepared baking sheet. You’re aiming for a base that’s about 8 inches in diameter.
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Bake And Cool
Now comes the crucial part: baking. You’ll want to place the pavlova in the preheated oven and immediately lower the temperature to 150°C (300°F). Bake for 1 hour to 1 hour and 15 minutes. You’ll know it’s done when the pavlova is firm to the touch and has a subtle golden color, but the inside should still be soft (a bit like marshmallow). Turn off the oven, crack the door slightly, and let it cool completely inside. This slow cooling is essential for that beautiful crisp exterior and soft, gooey center.
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Make The Chocolate Ganache
While the pavlova cools, melt the dark chocolate. You can either do this in a heatproof bowl over simmering water (double boiler style) or in the microwave in short bursts. Once melted, let it cool for a bit before stirring in the heavy cream until the mixture is smooth and glossy. This rich ganache will sit on top of the pavlova, adding that luxurious chocolate layer.
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Whip The Cream
Now, whip up the cream with a tablespoon of icing sugar until it’s thick and fluffy, but still soft. You want it to be spoonable, not stiff. The cream should be light enough to contrast the richness of the chocolate and the pavlova itself.
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Assemble
Once everything is cool, it’s time to assemble. Place the meringue on a serving platter, and spoon the whipped cream onto the center. Drizzle the chocolate ganache over the cream, letting it cascade down the sides. Finally, scatter fresh raspberries on top. I like to add a few extra chocolate shavings for a bit of extra decadence.
Things I Learned
Making Nigella’s Chocolate Raspberry Pavlova taught me a lot about trusting the process and not rushing things. The meringue can feel a bit finicky at first, but with some attention, it’s worth the effort. I also realized that pavlova, like many great desserts, is all about balance. The sweetness of the meringue is beautifully offset by the rich chocolate and the tart raspberries. The whipped cream adds the lightness that makes each bite feel like a little moment of luxury.
One of the most important lessons, though, was about patience. Letting the pavlova cool slowly in the oven, instead of pulling it out right away, makes all the difference in texture. And when you add the toppings, it feels like an art form-like you’re creating something stunning that people will be wowed by, even though it’s relatively simple to put together.