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When I want dessert that feels fancy but doesn’t take a ton of effort, I make these chocolate pavlovas topped with salty caramel. The meringues are crispy outside with a soft-center, full of bittersweet chocolate, and finished with sticky salty caramel. They’re a crowd-pleaser for parties and anyone you really want to wow.
First time I baked these was for a birthday. No one talked after the first bite—just happy silence. Now my family requests them for every special get-together.
Dreamy Ingredients
- Whipping cream: keep it chilled and it’ll whip up nice and fluffy for topping
- Dark chocolate: gives bold chocolate stripes use a quality bar (at least 70 percent cocoa) for the best taste
- White vinegar: helps egg whites get tall and sturdy go for a clear mild type
- Cornstarch: locks in a marshmallow center pure and fine powder is what you want
- Sugar: choose superfine white sugar so it blends in quick keeps things sweet and stable
- Egg whites at room temperature: form the base make sure they’re totally yolk-free
What You Need for Salted Caramel
- Honey roasted peanuts: rough chop them right at serving so they stay extra crunchy
- Sea salt: brings the flavors to life fancy flaky works great but any will do
- Whipping cream: makes caramel silky rather than sticky
- Unsalted butter: gives rich flavor always pick fresh
- Sugar: regular white sugar melts evenly every time
Simple Step-by-Step
- Decorate and Enjoy:
- Grab your whipped cream, drop a big dollop onto each pavlova. Pour on lots of caramel then sprinkle with chopped peanuts for crunch.
- Make the Caramel:
- Gently cook sugar in a clean pan over medium heat. Swirl the pan (don’t stir!) until it’s a deep golden color. Quickly mix in butter, then pour in cream while stirring so nothing sticks. Finish with salt, adding a little and tasting as you go.
- Bake:
- Pop the trays into your preheated oven. Bake for two hours. Don’t open the oven! When they’re ready, the shells will come off the paper clean with no sticky bits.
- Form the Pavlovas:
- Scoop big messy piles of swirled chocolate meringue with a spoon onto your trays. They can be any shape—ridges and swirls look great. Add more chocolate ribbons between batches if you want.
- Fold in Chocolate:
- Pour the melted chocolate on top of the meringue. Gently fold just enough to get streaks—too much and you lose the pattern.
- Boost Meringue:
- Switch your mixer to high speed, then slowly add cornstarch and vinegar. Add the rest of the sugar bit by bit, waiting for it to melt in. Stop when the meringue is stiff and glossy.
- Start the Meringue:
- Put egg whites and some of the sugar in your mixer bowl. Whisk slowly for five minutes—you want tiny bubbles but not too much air yet.
- Get the Oven Ready:
- Line your trays with parchment and preheat oven to 212 F. Try to smooth out the paper so your pavlovas sit flat and won’t stick.
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The dark chocolate is so lush I always nip a piece before melting it down. Honestly, licking leftover caramel off the spoon is a bit of a family tradition now. When I make these, everyone knows it’s a celebration night.
Keeping Them Fresh
Once they’re totally cool, stash the pavlovas in a container with airtight lid. Add parchment between if you’re stacking so they don’t meld together. Wait to top with caramel and cream until you’re ready to serve. The caramel sauce can chill in your fridge for a week—just heat gently before using.
Easy Swaps
Need it nut free? Toasted coconut flakes or cacao nibs add fun crunch. If you prefer sweeter treats, swap dark chocolate for milk chocolate. Out of cornstarch? Arrowroot powder does the trick for that chewy inside.
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How to Serve
Go simple and let the pavlovas shine, or for something extra toss some raspberries on the plate. Vanilla ice cream scooped on the side really takes it over the top. Keep extra caramel at the table—someone always asks for seconds.
Sweet Little Backstory
Created for ballerina Anna Pavlova, this treat spread from Russia to down under and beyond. The chocolate addition is a fun upgrade that blends old school with something new—which might be why I love it so much.
Recipe FAQs
- → What keeps my meringue nice and crunchy?
Always whip egg whites until they're super stiff and use a squeaky clean bowl. Pop them in the oven on low and they’ll come out crisp.
- → How do you get caramel sauce silky smooth?
Warm sugar gently, then stir in butter and cream while whisking. Go slow and steady for a shiny, perfect sauce.
- → Can I prep pavlova ahead?
For sure. Bake the meringue, stash it in an airtight box, and save toppings till last minute. They'll stay awesome and crisp.
- → Which chocolate's best for swirling?
Grab some top-notch dark chocolate for those rich flavors and bold chocolate ribbons all through your meringue.
- → How do I stop pavlova from sticking?
Cover baking trays with parchment and let the meringues cool off before you peel them away. Makes it easy!