Chocolate Pavlova with Strawberries and Cream

My friend Sharon introduced me to Nigella Lawson, her television shows, and her cookbooks. One of the first recipes she asked me to try out was Nigella's Chocolate Pavlova. I had never heard of this dessert but have since discovered that it's perfect for summer - light, airy, celebrating fresh fruit. What's not to love?

I've found Nigella's recipes to be easy and approachable and include a number of them in my collection of go-to-recipes. Thanks to this recipe, people think I'm a master of meringue. Nothing could be further from the truth but knowing the basic method has taken me a long way.

All of Nigella's pavlova recipes call for superfine sugar but I've always used granulated sugar. I assume that using granulated sugar would make the meringue grainy but this hasn't been an issue for me.

Whip the egg whites to soft, satiny peaks before
whipping in the sugar.

Fold in the cocoa, chopped chocolate, and balsamic vinegar.

Instead of making one large pavlova I decided to make six individually sized meringues. Since I free-formed them, they turned out much larger than I planned. I probably should have made eight or ten instead.

But despite their size, they turned out perfectly. Because of the sweetness of the pavlova, the whipped cream does not need any additional sugar. If the fruit is particularly tart you could macerate it with a little sugar but it's not necessary. Unlike the original recipe I use strawberries instead of raspberries.

I also experimented with some peaches and mint but ultimately preferred the strawberries.

jam, preserves, papaya, ginger
jam, preserves
Yield: 5 half pints
Author: She's Almost Always Hungry
Papaya Ginger Jam

Papaya Ginger Jam

The ginger balances the sweetness of the jam. It's delicious on toast or scones, or mixed in with Greek yogurt.
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M


  • 2 pounds finely diced fresh papaya (about 5 cups)
  • 2 pounds granulated sugar (about 4½ cups)
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon ground ginger
  • 1.75 ounce box pectin (like Sure Jell)


  1. Place the papaya, sugar, fresh and ground ginger, orange and lemon juices, and pectin into a large pot. Cook on medium heat, stirring frequently being careful not to let the mixture bubble over.
  2. Carefully skim off the foam that develops as the jam cooks (quite a bit of foam will form over the 30-40 minutes of cooking time). Follow the preferred method for testing the consistency of the jam but you'll know it's done when most of the fruit is broken down and the mixture becomes translucent. The juice will be darker than when you started and nice and clear.
  3. Carefully run the jam through a food mill using a medium-sized hole into a clean pot. If you prefer chunks of fruit in your jam you may skip this step.
  4. Ladle the jam into sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath.*


*For proper water bath canning procedures, please see

Nutrition Facts



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Serving size = 2 tablespoons

Nutritional information calculated using The Recipes Generator

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  1. Actually the satiny peaks only come after adding the sugar. If you overbeat the egg white before that it will go “Rocky”. As they say. Just until it forms peaks is best

    1. Thanks for the tip! I haven't encountered the "rocky" stage but I'm sure it's a matter of time. I'll try your suggestion the next time I make this pavlova.


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