Espresso chocolate pavlova

A sweet dish for all ages!

Whether you want to impress your guests with a sweet dish or just have a treat for yourself, nothing can beat a homemade Pavlova. Chef Randy Feltis is here to show you how you can bake this meringue-based dessert with a simple and straightforward recipe that only takes 20 minutes.

Grab your whisks and let’s get baking!


  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper, sketch a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won’t touch the sketch.
  2. Whisk the egg whites at medium speed  until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes.
  3. Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined.
  4. Place the meringue into your circle and bake for 65 to 75 minutes, or until the meringue is puffed and crisp all over, but stills has a small jiggle.  A few cracks are excepted. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.)
  5. In a medium bowl, beat the mascarpone cheese, heavy cream, vanilla and espresso on medium speed until just combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Pile on the mascarpone mixture and garnish with chocolate shavings, mint and maybe raspberries. Carve at the table for ultimate coolness and serve with a smile.