The perfect spring time dessert: crispy and gooey chocolate pavlova topped with the most incredible lavender whipped cream and loads of fresh blackberries. The unique flavor combination in this pavlova cake recipe is amazing! Every bite simply melts in your mouth, taking you to dessert heaven! You’ll fall in love with the lavender frosting combined with the blackberries from the first bite. It’s a light, fluffy, chocolatey and fruity dessert all in one!
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Since the chocolate pavlova base takes several hours to bake, I recommend splitting this cake recipe into a two-day project. Allow the meringue layer to cool completely, then place into a bag or an airtight container and keep at room temperature. Make the lavender cream and assemble the dessert when ready to serve so that they meringue stays crunchy. I made the lavender cream with cream cheese, but softened mascarpone will also work well! And make sure your lavender oil is okay for consumption. Get the one I use here: https://tatyanaseverydayfood.com/shop/
Tips For Making Meringue
Make this chocolate pavlova successfully! Have you ever attempted to make meringue and it wouldn’t hold its shape at all! I’ve had this happen a few times and it can be so frustrating! The key to getting stiff and glossy peaks is using a super squeaky clean mixing bowl and whisk. Even the tiniest amount of grease or oil residue will cause the egg whites to go flat.
- Use a degreasing soap or white vinegar to rinse the bowl before using, then wipe it down with a clean kitchen towel.
- Add 1/2 teaspoon cream of tartar to further help stabilize the egg whites.
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More Recipes!
Love all things lavender? Try this ‘Lavender Peach Cake’ next! It’s made with lavender cake layers, lavender buttercream and peach preserves.
And, try my stacked pavlova cake – ‘Chocolate Pavlova with berries’!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
My classic KitchenAid stand mixer is a must for every kitchen!
These nesting glass mixing bowls are great for food prep.
I love these aluminum baking sheets – great for baking desserts and veggies.
This Pavlova looks absolutely amazing! Never tried this variation. Thank you for sharing!
I made this exactly as the recipe said and the inside of the main disk was massively underdone. The small “kisses” were good though. I cooked it at 225 for 2h then let it cool for 2.5h in the closed oven. I opened the oven to check it then left it for another hour to take care of some other chores. When I took the main disk off the silicon mat 1/2-2/3 of the bottom stuck on the mat as it was a barely cooked gooey mess. It tastes delicious and if it were just for me it might be fine but I can’t serve this to other people. I might try this recipe again but I’ll definitly have to fiddle with the baking time and temperature.
Oh, no! :(( I’m so sorry that the recipe didn’t work out well for you! I’m not even sure what could have gone wrong… Maybe it just needed to be baked for longer? Try baking at a lower temp like 215F.
Made this for the first time today and it turned out great!! I replaced the lavender oil with coconut extract and it gave the dessert a nice tropical twist! My large pavlova was slightly gooey inside, I think if you made it thinner this would firm it up inside. Thanks for the recipe!
Hi Jackie! I’m so glad you enjoyed the recipe and I love the coconut idea! 🙂