Stracciatella Pavlova (pavlova with mascarpone and chocolate chip filling)

April 3, 2020

For the meringues:

  • 6 egg whites
  • 350 g of fine sugar

For the stracciatella filling:

  • 500 g of mascarpone
  • 250  ml of whipping cream or more 
  • 5 tablespoons of sugar
  • 90-100 g of dark chocolate 70%, chopped or shaved

Preheat the oven to 135 C.

Whisk the egg whites until they start to form soft peaks. Start gradually adding the sugar while whisking all the time. 

Once the sugar has dissolved and the mixture has turned firm, lay a flat baking tray with baking parchment. With the help of a silicone spatula spoon, form two round meringues of about 20 cm in diameter on the tray. Even out their surfaces and bake in the preheated oven for about 50-55 minutes.

Once the meringues are baked, don’t take them out from the oven immediately, instead leave the oven door ajar for next 25 minutes and let them cool down.

After 25 minutes you can take out the meringues and let them rest.

Now vigorously whip or stir the mascarpone with half of the amount of sugar. It should be just lightly sweetened, but you can of course add more if prefer.

Next whip the cream until it forms soft peaks (be careful not to whisk it for too long as it might split) and start gradually adding the rest of the sugar.

In a separate bowl gently fold  the whipped cream into the mascarpone mixture. The easiest way is to initially fold just a small part of the cream and then add the rest. 

To assemble the pavlova:

Choose one meringue as your base. Spread evenly half of the mascarpone mixture and sprinkle about half of the chopped chocolate on top of it. Alternately you can fold the chocolate into the mascarpone paste first and then layer your pavlova this way.

Place the second meringue on the top of the first. Next spread the  rest of the mascarpone cream on the top and even out its surface.

Scatter the remaining chocolate pieces on top. 

Personally I also like to serve it with fresh strawberries or raspberries if available.


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