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Chocolate Pavlova Torte

Has berry season begun where you live?  
This beautiful and naturally gluten free dessert is the perfect way to showcase the beautiful local berries available during the summer months.

This recipe will serve 12 so if you want to make a small dessert, simply divide the recipe in half, and make your pavlovas smaller!

  • 6 large egg whites
  • 1 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsweetened cocoa
  • 2 teaspoons vanilla extract
  • 150 grams / 5 ounces dark chocolate, melted in microwave
  • 3 cups whipping cream
  • 2 tablespoons white sugar
  • 2 cups assorted berries
  • chocolate shavings (made with a vegetable peeler)
  1. Preheat oven to 450 F.
  2. Prepare two cookie sheets with parchment paper.  Trace 3 lunch sized plates with a pencil and then turn the paper over onto the cookie sheet.  (if you are making half a recipe, use a saucer)
  3. Beat egg whites until frothy, and then add in sugar and cocoa powder (using a sieve) slowly while you continue to beat until stiff peaks form.  
  4. Gently fold in vanilla,  and melted chocolate.
  5. Divide as evenly as possible between the prepared pans.  Smooth out meringue. 
  6. Put the pans in the oven and turn the oven OFF. Do not open up the oven. 
  7. Leave the meringues for at least 6 hours.  When the meringues are cool, they will easily come off the parchment paper.
  8. Whip the cream with the sugar.  Divide the whipped cream between the meringues. Sprinkle berries over each meringue, layer them and sprinkle the top of the torte with grated chocolate. 
  9. Let the torte set in the refrigerator overnight, allowing the meringues to soften.  If you do not let the pavlova sit overnight, the meringues will be crisp but it can still be eaten and is delicious either way. 


  1. Wow, Looks So good. Hopefully i cna make it soon.

  2. Picture does not match the recipe. Are the meringues sitting on giant cookies?

    1. The recipe is correct. The meringues form into what appears to be two layers (different shades of chocolate) but it is just the way it looks when it is baked.

    2. What you see as dark and light chocolate layers, are the meringues. The white is the whipped cream.

  3. When you cut it, does it fly off the cake stand because the meringues are crisp? (I have visions of guests bespattered with whipped cream!) Or is it soft enough, from sitting in the refrigerator overnight, to cut easily without breaking? Just wondering...

    1. Put a bit of cream on the plate before placing the meringue on it. It will be enough to keep it from sliding around.

  4. Oh man - this looks like food art!!! So beautiful and I can imagine how delicious this is. Perfect berry season dessert!

  5. Does it make any difference if a gas or electric stove? I have never made a meringue can you tell.

    1. No it doesn't make a difference. You can bake a meringue in either a gas or electric stove.


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