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Chocolate Pavlova Cake with cream and berries

Cacao Cream Pavlova Cake

Recipe for Cacao Cream Pavlova Cake, two layers of  chocolate swirl meringue, with vanilla cream frosting, raspberry preserves, and topped with fresh berries.
Course Dessert
Cuisine British
Keyword chocolate pavlova, meringue, pavlova
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16 slices
Calories 375 kcal

Ingredients

Meringue

  • 8 egg whites
  • 2 cups (440g) granulated raw sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp Cacao powder
  • 1 tsp vanilla extract

Vanilla Cream Frosting

  • 1 1/4 (150 g) sticks butter room temperature
  • ½ (110 g) cup greek yogurt
  • 8 oz (226 g) cream cheese room temperature
  • 2 Tbsp vanilla extract
  • 4 cups (880 g) powdered sugar

Topping

  • ¼ cup ( 32 g) raspberry preserves
  • Fresh blueberries blackberries, and rapsberries

Instructions

Meringue

  1. Preheat oven to 250 F (approx 120 C).
  2. Line two baking sheets with parchment paper.
  3. Trace an 8 inch circle with pencil onto each tray. (use a cake an 8” cake pan)

  4. In a medium bowl stir together sugar and cornstarch.
  5. Separate your egg whites carefully. (make sure you do not have any yolk sneak over)
  6. Pour egg whites into the bowl of a stand mixer.
  7. Using the whisk attachment beat on high for 3-5 minutes. They should be bubbly and stiff.
  8. Keep mixer on and slowly add sugar a large spoonful at a time, while incorporating the vanilla.
  9. Once all the sugar is added, continue to beat until stiff peaks have formed.
  10. Test by turning your bowl upside down. If the meringue starts to move, beat longer. If you have stiff peaks, it should stay firm in the bowl.
  11. Remove bowl from mixer.
  12. Sprinkle Cacao powder onto meringue and gently fold in with a spatula. Stir just enough to create streaks. Be careful not to over stir and remove the air from the meringue.
  13. Split the meringue between the two baking sheets by scooping out softly with the spatula and adding some shape to each round.
  14. Place meringues in the oven on the same lower rack.
  15. Bake for 90 min.
  16. Once 90 min. has passed, turn off oven. Do not open door. Leave meringues in the oven to cool slowly for an hour to prevent cracking.
  17. While meringues are cooling make your cream frosting and then place in the fridge until ready to assemble Pavlova Cake.

Frosting

  1. Place slices of room temperature butter in bowl of stand mixer. Beat butter until fluffy. You may need to stop a couple of times and push butter through whisk with a spatula.
  2. Slowly add powdered sugar and continue with whisk attachment until well mixed. Adding the sugar will help your butter whip into a creamier consistency.
  3. Add cream cheese, greek yogurt, and vanilla. Continue to mix on medium speed until reach desired thickness.

  4. If frosting is too thin, add more sugar a little at a time.
  5. Spoon frosting into piping bag. Or for this Pavlova can just use a spoon to dollop onto meringues.
  6. Assemble
  7. Pipe a small fifty cent piece of frosting onto center of cake stand. To prevent moving while adding layers.
  8. Set one meringue round onto cake stand.
  9. Cover 2/3 of the top with frosting leaving a bare rim closer to the edges. The frosting will ooze a little as you add second layer and berries.
  10. Drizzle some raspberry preserves onto frosting. Add a few berries.
  11. Repeat with second layer, topping with more berries as desired.

Recipe Notes

Store in the refrigerator and best eaten within a couple of days! Slice and serve!!!