Chocolate Pavlova

  • Preparation 20 MIN
    Cooking 1 H 15 MIN
    Cooling 2 H
  • Makes 8 to 10 servings






  1. With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper.
  2. In a small bowl, dissolve cornstarch in vinegar. Set aside.
  3. In a bowl, beat egg whites with an electric mixer until frothy. Gradually add sugar while beating until stiff peaks form. Stir in cornstarch mixture.
  4. Spread meringue on the baking sheet forming a 20-cm (8-inch) disc. Bake for 1 hour and 15 minutes. Meringue will turn light brown. Remove from the oven and let cool completely. It will sag slightly as it cools.


  1. In a bowl, whip cream and sugar with an electric mixer until soft peaks form. Spread over cooled meringue and top with chocolate sauce. Serve immediately.


Meringue is best baked the same day, then topped right before serving.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Content % Daily Value
Calories 265  
Total Fat 12.7 g  
Saturated Fat 8 g  
Sodium (salt) 37 mg  
Carbohydrates 36 g  
Fibre 1 g  
Protein 2 g