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Chocolate-Espresso Pavlova

chocolate espresso pavlova

Rich, chocolatey and decadent. Pavlova can be made up to 2 days ahead of serving and can be stored, covered tightly, at room temperature.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 5 egg whites, cold, not warmed
  • ½ teaspoon kosher salt (optional)
  • 1 vanilla bean, split lengthwise ad seeds scraped out
  • ¼ cup dark brown sugar
  • ¾ cup granulated sugar
  • 2 teaspoons potato starch
  • 2 tablespoons Dutch process cocoa powder
  • 1 tablespoon espresso powder
  • Bittersweet Chocolate Pudding (recipe follows)
  • Garnish: chocolate shavings, chocolate-covered coffee beans, and whipped cream

Bittersweet Chocolate Pudding

  • ⅔ cup sugar
  • ¼ cup potato starch
  • ½ teaspoon kosher salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 7 ounces high-quality bittersweet chocolate, melted
  • 2 tablespoons unsalted butter, softened
  • 1 vanilla bean, split lengthwise and seeds scraped out



1. Preheat oven to 250°F. Draw a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.

2. Whip whites, salt, and vanilla seeds on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.

3. Add potato starch, cocoa powder, and espresso powder and gently fold into meringue with a spatula.

4. Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It's not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.

5. Bake pavlova at 250°F for 1 ½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.

6. Place pavlova on a serving platter. Spoon chocolate pudding onto pavlova. Garnish with chocolate shavings, chocolate-covered coffee beans, and whipped cream.


1. In a medium bowl, whisk sugar, potato starch, salt, and egg yolks together. Set aside.

2. In a small pot, heat milk on medium-low until you see just a whiff of steam. Do not scald milk. Whisk milk into egg yolk mixture, a bit of time, until all milk is incorporated.

3. Return milk mixture to pot and cook, stirring constantly, until a thick pudding is formed. Cook and let mix bubble for 1 minute to cook out raw starch flavor.

4. Strain pudding through a sieve into a mixing bowl and stir in chocolate, butter, and vanilla beans.

5. Cover surface with parchment paper and chill for at least 4 hours, or overnight. Once chilled, use to fill baked pavlova.