The Best Chocolate Pavlova Recipe with Cherry and Cocoa Nibs

By Katie Wahlman DeNero 
on December 13th, 2016
In: Recipes

This blog was updated in January 2025.

Hello, again! Katie from Butterlust here, back to share another decadent dessert + wine pairing with you all. ‘Tis the season for merrymaking, and I love nothing more than to celebrate the holidays with good friends and great wine. And since this time of year sweets tend to be front and center, today I’m sharing a beautiful but simple chocolate pavlova recipe. It’s lofty whipped cream peaks and festive cherry-red color are sure to be a stand-out on your holiday table, without being overly demanding in the kitchen. 

This Chocolate Pavlova recipe with Amaretto Cherry Compote & Cocoa Nibs is no ordinary pavlova. A traditional pavlova is made with plain meringue so that it has a pure white color and airy, crisp texture. It’s almost weightless, lending itself to summertime meals and white wine pairings. In fact, one rule of meringue making is to avoid adding any fat to the mix to ensure a light, crisp result. But in the case of today’s recipe, we’re breaking rules in order to add a wintery twist to this classic. (Fun, right?)

Chocolate Pavlova

You see, cocoa powder contains trace amounts of fat. When added to meringue, the result is a light, airy exterior with a chewy, indulgent interior. It doesn’t possess the same crispness or hold its shape as well as a traditional meringue, but makes up for the lack of shape in rich, chocolate flavor and a slightly gooey, marshmallow-like center. In fact, the flavor is similar to that of a high-quality hot chocolate -- cozy and indulgent, it’s a lovely match for the heartier flavors of the season. 

Chocolate Pavlova

Just before serving, the pavlova is topped with fresh, unaltered whipped cream and amaretto cherry compote. Whole cherries and amaretto are cooked down until thick and syrupy, creating a ruby compote with deep cherry flavor, notes of almond and a slight twang of acidity to balance out the richness of the cream and cocoa. To finish things off, fresh cherries and cocoa nibs are added for garnish. The result is a beautiful mingling of textures and flavors -- airy, chewy, creamy, sweet and bitter -- that can only be improved upon by pairing with a delicious glass of red wine. 

Chocolate Pavlova with wine

For this year’s Christmas dessert, I’m pairing this pavlova with Kendall-Jackson Jackson Estate Anderson Valley Pinot Noir. This medium-bodied wine balances beautifully with the light meringue, ensuring that neither overpowers the other, and it’s cherry and berry notes play perfectly with the cherry compote. Bright acidity keeps things from feeling too rich, while providing a lovely contrast to the earthy, bitterness from both the cocoa powder and nibs. Enjoy and Happy Holidays! 

Quick Tips for Perfecting Your Pavlova

  1. Use Room Temperature Eggs: Make sure your egg whites are at room temperature before whipping. Cold eggs can be harder to whip and may not form stiff peaks, which is essential for a successful pavlova. 
  2. Be Gentle When Folding: When adding cocoa powder to the meringue, fold it in gently to avoid deflating the mixture. A few streaks of cocoa are perfectly fine, and they add a nice marbled effect to the meringue. 
  3. Check the Meringue Consistency: When beating the egg whites, ensure they reach stiff peaks—this means the peaks will stand straight up when you lift the whisk. The meringue should be glossy and firm. 
  4. Bake at a Low Temperature: To avoid cracking, bake the pavlova at a low temperature (300°F). After baking, let it cool in the oven with the door slightly open. This helps the meringue dry out completely and prevents it from sinking. 
  5. Chill Your Whipping Cream: For the fluffiest whipped cream, chill the bowl and whisk attachment of your mixer for about 15 minutes before whipping. Cold cream whips better and faster. 
  6. Don’t Skip the Cooling Step: Let your pavlova cool slowly in the oven after baking. This prevents sudden temperature changes that can cause it to crack. The pavlova will continue to crisp up as it cools. 
  7. Serve Immediately After Assembling: While the meringue can be made ahead, it's best to assemble the pavlova with the whipped cream and compote just before serving. This ensures that the meringue stays crispy and doesn't absorb moisture from the cream. 
Chocolate Pavlova with Amaretto Cherry Compote & Cocoa Nibs

Chocolate Pavlova with Amaretto Cherry Compote & Cocoa Nibs

Recipe Type: Dessert
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes
Servings: 10

Ingredients

For the chocolate pavlova: 

  • 6 egg whites, at room temperature 
  • 1 ½ cups granulated sugar 
  • â…› teaspoon cream of tartar 
  • Pinch of salt 
  • 3 tablespoons dutch-process cocoa powder, sifted 

For the amaretto cherry compote: 

  • 16 oz. (1 bag) frozen cherries, pitted and halved 
  • ¼ cup granulated sugar 
  • ¼ cup amaretto liqueur 
  • Juice of ½ lemon 

For assembly: 

  • 2 cups heavy cream 
  • 1/3 cup confectioner’s sugar 
  • Cocoa nibs, for garnish 
  • Fresh cherries, for garnish 

Instructions

For the pavlova: 

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper and trace an 8-inch circle in the middle. Flip the parchment over; you should still be able to see the outline. 
  2. In a heatproof bowl (I prefer metal) whisk together the egg whites, sugar, cream of tartar and salt. Place bowl over a pan of simmering water and whisk constantly until sugar has dissolved, about 5 minutes. 
  3. Transfer the egg mixture to the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed for 5-7 minutes, or until meringue is glossy and holds stiff peaks. 
  4. Sift the cocoa powder over the meringue and gently fold it in using a spatula. Be careful not to deflate the meringue; it’s okay of a few streaks remain. 
  5. Spoon half of the meringue onto the parchment circle, spreading to meet the edges but not going over as it will spread in the oven. Top with the second half of the meringue (don’t be afraid of height), and create a well in the middle to hold the filling. 
  6. Place in the oven, immediately reduce the temperature to 300F and bake for 1 hour to 1 hour 15 minutes, or until the meringue is dry and firm to the touch. When it reaches this point, turn off the oven, crack the door a bit and let the pavlova cool completely in the oven. This will help it continue to dry out. 

For the amaretto cherry compote: 

  1. Combine all ingredients in a medium saucepan. Over medium heat, bring to a boil. The cherries will begin to release their juices. Continue cooking, stirring occasionally, until the juices have reduced down and become syrupy. 
  2. Transfer to a bowl and let cool completely. 

To assemble: 

  1. Combine the cream and confectioner’s sugar in the bowl of a stand mixer fitted with whisk attachment. Beat until fluffy. 
  2. Spoon the whipped cream into the well of the pavlova. Top with cooled cherry compote and garnish with fresh cherries and cocoa nibs. Serve immediately with some Kendall-Jackson Jackson Estate Anderson Valley Pinot Noir. 

Pavlova Serving Ideas and Variations

The beauty of Pavlova lies not only in its rich flavor but also in its versatility. Here are some fun ideas for serving and customizing this dessert to suit your taste or the occasion: 

Serving Ideas:

  1. Individual Pavlovas: Instead of making one large pavlova, create individual servings by spooning smaller meringue circles onto the baking sheet. This makes for a more elegant presentation and ensures each guest gets their own perfectly portioned dessert, complete with the whipped cream and compote topping. 
  2. Layered Pavlova Trifle: For a fun and dramatic twist, you can transform your pavlova into a trifle by layering crumbled pavlova with whipped cream, cherry compote, and cocoa nibs in a large glass trifle dish. The layers make for a stunning presentation and offer a delicious variety of textures in every bite. 
  3. Pavlova Wreath: For a festive holiday twist, shape the meringue into a large wreath on your baking sheet. Once it’s baked and cooled, decorate with whipped cream, cherry compote, fresh herbs (like rosemary), and red fruits like pomegranate seeds or cranberries to make it feel extra seasonal. 
  4. Serve with Additional Sauces: Pair your pavlova with chocolate sauce, caramel sauce, or even a drizzle of orange syrup to enhance the flavors. These toppings can elevate the dessert and make it even more decadent. 

Variations:

  1. Add Different Fruits: While cherries are a natural match with the chocolate base, you can swap them out for other seasonal fruits like pomegranate seeds, raspberries, or even mandarin oranges. The bright acidity and sweetness from these fruits will complement the chocolate flavor beautifully. 
  2. Cocoa Powder Alternatives: While the recipe calls for Dutch-process cocoa powder, you can also use raw cacao powder for a slightly different flavor profile—this will give the meringue a more intense chocolate taste. 
  3. Experiment with Liqueurs: While the amaretto cherry compote is rich and nutty, feel free to swap out the amaretto for other liqueurs such as Grand Marnier for an orange twist or Frangelico for a hazelnut flavor. Each liqueur brings its own unique character to the compote. 
  4. Add Toasted Nuts: For extra crunch and flavor, sprinkle some toasted hazelnuts or almonds over the whipped cream before serving. The roasted nuts add a delightful contrast to the smooth cream and chewy meringue. 

FAQs

1. What makes this Chocolate Pavlova different from a traditional pavlova? 

This chocolate pavlova features cocoa powder in the meringue, which creates a rich, chocolatey flavor and a chewy, marshmallow-like interior. Unlike a traditional pavlova with a crisp texture, this version is softer and more indulgent, perfect for wintertime desserts. 

2. Can I use a different type of alcohol in the cherry compote? 

Yes, if you don’t have amaretto, you can swap it for another liqueur like kirsch (cherry brandy) for a more intense cherry flavor, or even rum for a warmer note. The goal is to add depth and a bit of acidity to balance the sweetness of the cherries. 

3. How can I make this pavlova in advance? 

You can prepare the pavlova base (meringue) up to a day in advance. Once cooled, store it in an airtight container at room temperature to prevent it from becoming soggy. The amaretto cherry compote can also be made a day ahead and stored in the fridge. Just assemble everything right before serving to keep the meringue crisp. 

4. Can I make this recipe without cocoa nibs? 

Absolutely! While cocoa nibs add a lovely, bitter crunch that balances the sweetness, you can easily substitute them with chopped dark chocolate, chocolate shavings, or even chopped nuts like pistachios or almonds for texture. 

5. Is it possible to make this pavlova without heavy cream? 

Yes, you can use whipped coconut cream or a non-dairy whipped topping as a substitute for the heavy cream. The texture may differ slightly, but the flavors will still be delicious! 

6. My pavlova collapsed after baking—what went wrong? 

Pavlova can collapse for a few reasons, such as overmixing the egg whites or underbaking. Make sure you whisk the egg whites until they hold stiff peaks and be gentle when folding in the cocoa powder. Also, allow the pavlova to cool in the oven to ensure it fully dries out and retains its structure. 

7. Can I use fresh cherries instead of frozen for the compote? 

Yes, fresh cherries work just as well for the compote. Just be sure to cook them down with the amaretto and sugar until the mixture thickens into a syrupy consistency. The result will still be wonderfully sweet and flavorful.