Name: Chocolate Peppermint Pavlova
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Australian
Ingredients: 4 large egg whites; 1 cup granulated sugar; 2 tbsp unsweetened cocoa powder (sifted); 1 tsp cornstarch; 1 tsp white vinegar or lemon juice; 1/2 tsp peppermint extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 2 oz dark chocolate, melted (for drizzling); 2 tbsp crushed peppermint candies (optional, for garnish)

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Why You’ll Love This Recipe

This dessert offers a delightful balance of textures and flavors. The chocolate meringue base is both airy and chewy, complemented by the smooth, whipped topping and a hint of refreshing peppermint. It’s naturally gluten-free, making it a crowd-pleasing option. Plus, it’s visually impressive while being surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg whites
Granulated sugar
Unsweetened cocoa powder
Cornstarch
White vinegar or lemon juice
Peppermint extract
Heavy whipping cream
Powdered sugar
Dark chocolate (for drizzling)
Crushed peppermint candies (optional, for garnish)

Directions

Preheat your oven and line a baking sheet with parchment paper. Draw a circle on the paper to guide the pavlova’s shape.
In a clean, dry bowl, whip the egg whites until soft peaks form.
Gradually add the granulated sugar, a tablespoon at a time, while continuing to whip until glossy, stiff peaks form.
Gently fold in sifted cocoa powder, cornstarch, vinegar, and peppermint extract until fully incorporated.
Spoon the meringue mixture onto the parchment, shaping it into a round with a slight indentation in the center.
Bake at a low temperature for about 1 hour and 15 minutes, then turn off the oven and let the pavlova cool inside with the door slightly ajar.
Once cooled, whip the cream with powdered sugar until soft peaks form.
Top the pavlova with whipped cream, drizzle with melted dark chocolate, and sprinkle with crushed peppermint candies if using.
Serve immediately or store until ready to serve.

Servings and timing

This Chocolate Peppermint Pavlova serves 8 and takes approximately 1 hour and 45 minutes from start to finish, including cooling time. Prep time is about 15 minutes, with a baking time of around 1 hour and 15 minutes.

Variations

Mini pavlovas: Make individual pavlovas instead of one large one for easy serving.
White chocolate drizzle: Swap dark chocolate for white chocolate to enhance the peppermint flavor.
Mint chocolate chips: Fold a few mini mint chocolate chips into the meringue before baking for an extra layer of texture.
Fruit topping: Add fresh berries for a tart contrast to the sweetness.
Different extracts: Use vanilla or almond extract if you prefer a more subtle mint flavor.

Storage/Reheating

Store any leftover pavlova in an airtight container in a cool, dry place for up to 2 days. Once topped with whipped cream, it’s best enjoyed within a few hours, but you can refrigerate leftovers for up to 24 hours. Avoid freezing, as the texture of the meringue will be compromised. Do not reheat; pavlova is served cold or at room temperature.

FAQs

What is a pavlova?

A pavlova is a meringue-based dessert with a crisp crust and soft, marshmallow-like interior, typically topped with whipped cream and fruits or other sweet additions.

Can I make the pavlova base ahead of time?

Yes, the meringue base can be made a day in advance. Keep it in a cool, dry place in an airtight container until ready to assemble.

Can I use peppermint oil instead of extract?

Yes, but use it sparingly. Peppermint oil is much stronger than extract, so only a drop or two is needed.

Why did my pavlova crack?

Cracking is common and usually caused by temperature changes. Letting the pavlova cool gradually in the oven helps minimize this.

Can I skip the cocoa powder?

Yes, but the cocoa adds a rich chocolate flavor that pairs beautifully with the peppermint. Skipping it will result in a more traditional pavlova.

How do I know when the pavlova is done baking?

The pavlova should feel dry to the touch and lift easily from the parchment. The center should remain slightly soft.

What if I don’t have cornstarch?

You can substitute cornstarch with arrowroot powder in equal amounts to help stabilize the meringue.

Is this pavlova gluten-free?

Yes, all the ingredients are naturally gluten-free, but always check labels to ensure there’s no cross-contamination.

Can I use store-bought whipped cream?

Yes, but freshly whipped cream will offer the best flavor and texture for this dessert.

What’s the best way to slice a pavlova?

Use a sharp serrated knife and gently saw through the crust to avoid collapsing the delicate meringue.

Conclusion

Chocolate Peppermint Pavlova is a show-stopping dessert that’s as delicious as it is beautiful. The crisp chocolate shell and cool peppermint flavor create a festive combination that’s perfect for any celebration. Whether you’re hosting a holiday dinner or simply want to impress guests, this pavlova will be a memorable centerpiece on your table.