Chocolate Pavlova With Salted Caramel

These chocolate pavlova with salted caramel sauce are my go to when I want something special yet surprisingly easy to pull off. Imagine a cloudlike meringue that shatters at the touch but stays soft inside, with bittersweet swirls of chocolate and a tempting drizzle of salty caramel on top. Perfect for celebrations or when you want to spoil your favorite people with a showstopper dessert that delivers every single time.

I first baked these for a family birthday and watched as everyone stopped mid conversation at first bite. Since then they have become a most requested treat whenever a special moment comes around.

Ingredients

• Egg whites at room temperature: give structure and that signature cloud like meringue make sure no traces of yolk sneak in
• Sugar: to add both stability and sweetness always go with fine white sugar as it dissolves more easily
• Cornstarch: ensures the inside stays marshmallow soft look for pure finely milled powder
• White vinegar: helps stabilize the stiff peaks a clear mild vinegar works best
• Dark chocolate: for bold swirls select a good quality bar with at least 70 percent cocoa solids for depth
• Whipping cream: makes the meringues dreamy and airy keep it very cold for best whipping

For Salted Caramel Sauce

• Sugar: for caramelization granulated white is classic for even browning
• Unsalted butter: brings richness opt for a fresh block
• Whipping cream: thickens the sauce and adds a creamy finish
• Sea salt: intensifies flavors use flaky salt if available
• Honey roasted peanuts: finish with crunch and a nutty kick buy whole peanuts and chop right before serving for the best texture

Step-by-Step Instructions

Preheat the Oven:

Set oven to 212 degrees Fahrenheit and line baking trays with parchment paper making sure the paper is flat to prevent sticking and uneven meringue shapes

Make the Meringue:

In your stand mixer bowl combine egg whites and a portion of sugar whisking on low speed for five minutes so tiny bubbles form without whipping too much air yet

Build Up Meringue Strength:

Turn the mixer to high and add cornstarch and vinegar keep whisking then slowly add remaining sugar one spoonful at a time waiting for the sugar to dissolve between additions until the meringue looks glossy and holds sharp peaks

Fold in Chocolate:

Drizzle in melted chocolate over the meringue and gently fold just enough for dramatic streaks Unlike with cake you want those chocolate ribbons visible

Shape Pavlovas:

Spoon generous rounds of the chocolatey meringue onto the trays each about the size of a teacup you can create peaks and swirls for rustic charm continue folding chocolate between spoons if needed

Bake:

Place trays in the preheated oven and bake for an uninterrupted two hours no peeking The meringues are ready when their shells feel dry and easily lift from the paper with no sticky spots

Make the Caramel Sauce:

In a clean pan heat sugar over medium swirling gently until it melts and deepens to an amber gold color Watch closely so it will not burn add butter and stir quickly then slowly pour in cream while stirring the whole time sprinkle in sea salt at the end tasting as you go

Decorate and Serve:

Whip the half cup cream until firm peaks form plop a cloud onto each pavlova spoon caramel sauce generously over the top and scatter with chopped honey roasted peanuts

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Dark chocolate is such a standout here I always take a taste before melting just to appreciate its richness on its own. Watching little hands lick caramel off spoons is a favorite kitchen memory in my house now this dessert signals a celebration for us.

Storage Tips

Once fully cooled pavlovas should be stored at room temperature in an airtight container with parchment between layers to prevent sticking. If you plan to serve later hold off on adding caramel and cream until just before serving. The caramel sauce itself can be made ahead and kept sealed in the fridge for up to a week.

Ingredient Substitutions

If you need a nut free topping try toasted coconut flakes or cacao nibs for similar crunch. For the chocolate you can swap out darker chocolate for a milk version just expect a slightly sweeter finish. If you run out of cornstarch arrowroot powder can also keep the centers chewy.

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Serving Suggestions

Serve these pavlovas alone for a bold finish or pair with fresh raspberries for tartness. A scoop of vanilla bean ice cream makes it feel even more decadent. I like to put extra caramel in a small pitcher on the table as someone always wants another drizzle.

A Bit of Sweet History

Pavlova originated as a tribute to Russian ballerina Anna Pavlova and has since charmed dessert lovers from Australia to New Zealand and beyond. The chocolate twist on the classic recipe is truly a modern touch—my favorite way to blend tradition and indulgence.

Frequently Asked Questions

→ How do I ensure my meringue turns out crisp?

Be sure to whisk the egg whites until they reach stiff peaks and bake at a low temperature. A clean, grease-free bowl is essential for best results.

→ What's the trick to smooth salted caramel sauce?

Melt the sugar slowly, and add butter and cream carefully to avoid crystallization or splitting. Whisk constantly for a glossy finish.

→ Can I make pavlova ahead of time?

Yes, bake the meringues and store them in an airtight container. Add cream and caramel just before serving for the crispiest texture.

→ What type of chocolate works best for swirls?

Use high-quality dark chocolate for intense flavor and dramatic marbling throughout the meringue.

→ How do I prevent my pavlova from sticking?

Line your baking trays with parchment paper and ensure meringues are fully baked before removing them from the paper.