Chocolate & Berry Pavlova

Chocolate & Berry Pavlova

Yield: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Cooling Time: 3 hours, 15 minutes
  • Total Time: 5 hours


For the Pavlova:

  • ½ ounce Bake Believe® Semi-Sweet Baking Chips, finely chopped
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • ½ cup Confectioners Swerve
  • ¼ teaspoon xanthan gum
  • 2 teaspoons vanilla
  • 1 teaspoon vanilla

To Garnish:

  • ½ ounce Bake Believe® Semi-Sweet Baking Chips, finely chopped
  • ¾ cup heavy cream
  • 1 tablespoon Confectioners Swerve
  • ½ teaspoon vanilla
  • 1 cup fresh sliced strawberries
  • 1 cup fresh raspberries
  • Leaves from 1 stem of fresh mint


  1. Preheat the oven to 300°F.
  2. Draw a circle in pencil, 8 ½ inches in diameter, on a piece of parchment paper.
  3. Flip the parchment so that it is pencil side down and place on a large cookie sheet.
  4. Wipe a large bowl with a paper towel lightly soaked with vinegar, then place the egg whites inside.
  5. Add the cream of tartar and beat the egg whites with an electric mixer until frothy.
  6. While the mixer is running, slowly add the ½ cup Confectioners Swerve, a little at a time.
  7. Add the xanthan gum, vanilla, and vinegar then beat until the egg whites come to stiff peaks.
  8. Fold the ½ ounce chopped semi-sweet bar into the egg white mixture.
  9. Use a small amount of the egg white mixture under your parchment paper on the corners to keep it from sliding around.
  10. Pile the egg white mixture into the center of the circle drawn on the parchment paper.
  11. Using a spatula, form the egg white mixture into a circle that was drawn on the parchment paper.
  12. Smooth the edges to make a cake-like shape that is about 2 inches high and even on the top.
  13. Place the pavlova in the oven and reduce the oven temperature to 215°F.
  14. Bake for 1 hour and 30 minutes.
  15. Turn off the oven and allow the pavlova to cool in the oven for 3 hours.
  16. While the pavlova is cooling, prepare the toppings.
  17. Place the  ½ ounce chopped semi-sweet chips and 2 tablespoons heavy cream in a small heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  18. Continue stirring until thickened.  If the chocolate sauce becomes too thick, you may warm it slightly in the microwave.
  19. Pour the ¾ cup heavy cream in a large chilled bowl along with the 1 tablespoon Confectioners Swerve and ½ teaspoon vanilla.
  20. Beat the cream with an electric mixer until medium peaks form.
  21. When you’re ready to serve, assemble the pavlova.
  22. Spread the whipped cream on top, then pile on the strawberries and raspberries.
  23. Drizzle with the chocolate sauce and garnish with a few mint leaves.
  24. Enjoy right away!