Chocolate Chip Pavlova

Chocolate Chip Pavlova
2 Reviews
Chocolate, meringue and fresh fruit team together in this gorgeous dessert.
25 min
Prep Time
Total Time
8 servings



large Land O Lakes® Eggs (whites only)
1/2 teaspoon
cream of tartar
1 cup
superfine sugar*
1 cup
mini real semi-sweet chocolate chips
1 teaspoon

Chocolate Sauce

1 cup
mini real semi-sweet chocolate chips
1/2 cup
Land O Lakes® Heavy Whipping Cream
1/4 cup
Land O Lakes® Butter


1 cup
Land O Lakes® Heavy Whipping Cream
1 tablespoon
powdered sugar
4 cups
fresh fruit (kiwifruit, strawberries, pineapple, mango, raspberries, blueberries, etc.), cut up
*Substitute regular granulated sugar.


  1. Heat oven to 250°F. Line baking sheets with parchment paper.
  2. Beat egg whites in bowl at low speed until foamy; add cream of tartar. Beat at high speed, gradually adding 3/4 cup superfine sugar, until glossy and stiff peaks form. Gently stir in remaining superfine sugar, 1 cup chocolate chips and vanilla.
  3. Drop 8 (1/2 cup) mounds egg white mixture onto prepared baking sheets. Spread each into 4-inch circle, mounding slightly around edges. Bake 35-40 minutes or until edges are crisp. Remove from oven; cool 15 minutes. Remove from parchment.
  4. Combine 1 cup chocolate chips, 1/2 cup whipping cream and butter in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and sauce is smooth. Drizzle 1 1/2 teaspoons chocolate sauce onto each individual dessert plate. Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in powdered sugar. Place each pavlova on chocolate-coated plate. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit. Drizzle with remaining chocolate sauce.

Recipe Tips

- Kosher products for Passover are available at specialty food markets.

- Use remaining chocolate sauce over ice cream, cake or fresh fruit.

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Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


This is a very useful recipe. I made 100 portions for a wedding yesterday . Made two batches using six egg whites in each. I I also folded one tablespoon of Cocoa to the mix right at the end , this gave lovely flavor and color. They are just as good tonight, so it seems that they may store well also.


AWESOME dessert. If you want to impress your guests, this is what you should make! Very easy to make. You can make the meringue part the day before BUT the cream part needs to be made right before you serve this. Otherwise the cream does not hold up that good and it gets a little watery.


Everyone loved this dessert! I had lots of egg whites left over from Easter baking plus lots of fresh strawberries. I had to make them again as everyone enjoyed them so much

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