Chocolate Pavlova


  • 6 large egg whites
  • 250g granulated sugar
  • 1 pinch kosher salt
  • 5 tbsp cocoa powder
  • 1 tsp balsamic vinegar

Whipped Cream

  • 1 cup cold heavy cream
  • 5–6 tsp granulated sugar
  • 2 tsp matcha powder
  • splash vanilla extract



  • Preheat oven to 350°F
  • Line a pizza pan with parchment paper
  • Draw a ~9″ diameter circle on the paper and flip it over
  • Trim parchment paper to the size of your pan

Make Meringue

  • Add the egg whites to a stand mixer with the whisk attachment
  • Beat until peaks start to form (use high speed)
  • Add in sugar a few tbsp at a time while mixing until peaks are stiff and glossy
  • Remove the bowl from the mixer
  • Add in cocoa and vinegar
  • Gently fold with a spatula until mixed

Shape & Bake

  • Mound the meringue inside the drawn circle
  • Squash it down and flatten it into a cylinder without big air pockets on the inside
  • Place in the oven then immediately turn temp down to 300°F
  • Bake for 60–80 mins until crisp around the edge and dry on top, the center should feel just slightly squishy
  • Turn off oven, prop open the door slightly, and let it cool completely


  • Remove the parchment paper from the bottom
  • Top with whipped cream spread all the way to the edge and add berries (inclusive or) fruits or shaved chocolate or sliced almonds or just the whipped cream
  • To serve, cut into pizza-like slices
  • Store leftovers in the refrigerator, it’s even better the next day if that somehow happens


The egg whites I used weighed 163g and had been saved in a covered mason jar in my refrigerator for a few days.

I baked this for ~60 minutes at 350°F without turning it down. I took it out around 60 minutes because it was definitely done (sooner than I expected). The edges were crispy but not burnt, creating a very enjoyable texture gradient from the center to the edge. If I were to do it again this way I would try baking for only 55 minutes.