Chocolate and raspberry pavlova

Searching for a delicious and elegant Valentine’s Day dessert? Try our Chocolate and Raspberry Pavlova recipe for an unforgettable evening. Originating from New Zealand and Australia, the Pavlova is a delightful combination of crisp meringue and smooth whipped cream, topped with fresh fruit. This chocolate-framboise version adds a rich and tangy twist, making it a perfect sweet treat to share with your loved one.

  • Preparation 1 h 15
  • Baking 1 h 00
  • Servings 4
  • Level Expert


Chocolate meringue

Raspberry compote

White chocolate whipped cream


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Cat representing Kassandra Pietropaolo

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This recipe is a collaboration with Kassandra Pietropaolo, a certified Les Chats Gourmets chef.

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They keep well separately for 3 to 4 days. So it’s an ideal recipe to make ahead and only have to assemble when you’re ready to feast.

See also our Pavlova with citrus and exotic fruits.


If the meringue is cooked through, it will peel off the parchment paper easily. If it still sticks, bake for a further ten minutes.

Preparation steps

  • Baking information
    • Temperature 120°C
    • Heat rotary
    • Baking time 1 h 00

Raspberry compote

Crème fouettée au chocolat blanc


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