Why Does My Chocolate Pavlova Collapse?

Let’s see what is wrong with your chocolate pavlova! Several issues might be the problems. They may have to do with the type of egg whites used, the method to beat the eggs, mixing the meringue, and the oven temperature.

why does my chocolate pavlova collapse

The problem you’re having may have to do with the type of egg whites used. Egg white proteins tend to denature at higher temperatures than yolk proteins. This means that when your eggs reach room temperature, the protein structure changes, and the mixture becomes unstable. The result: it collapses into an unappetizing mess.

To avoid this issue, use only freezing eggs. You could also try using pasteurized eggs instead of raw ones.

What happens if you overbeat your meringue?

The key to making perfect pavlova is beating the egg whites until stiff peaks form. If you hit them too much, then when you fold in the sugar, it will cause the mixture to deflate. This means that the meringues won’t rise properly, and the center of the cake will not have enough volume. The result: a collapsed cake!

Why do meringue cracks collapse?

If you had a pavlova shell of meringue that was very fragile, there might be some things to check. One is whether People didn’t cook it enough, so make sure the oven isn’t too cold. Or if your fan oven cools down quickly after turning off by continuing to run the fan.

If you have one of these ovens, it’s best to bake the meringue base for 30 minutes, and once they’re done baking, keep them in there for another 10-15. Then turn off your oven with a low heat setting before leaving them inside while turning it down to 20 degrees Celsius without opening the door.

Why does my Pavlova deflate?

The most common cause of pavlova deflation is the oven temperature being too high during baking. This causes the egg whites to cook before they have had time to expand correctly. The result is an undercooked shell that collapses when it cools down. If this occurs, reduce the heat slightly until the center has set enough so that it will not fall apart on cooling.

How do you fix a collapsed meringue?

To avoid having your cakes collapse, don’t overmix the meringue. Instead, gently fold the meringue into the rest of the batter by hand. Don’t worry; there’s no need to get fancy. Just mix everything very lightly so that the chocolate meringues doesn’t lose its structure.

The most common cause of pavlova collapsing is overbaking the base. If your oven has an internal temperature probe, it’s best to use this as a guide when baking: 200°C/400°F should take about 15 minutes; 210°C/410°F will take 20–25 minutes; 220°C/425°F will take 25–30 minutes; 230°C/450°F will take 30–35 minutes. Once baked:

  • turn off your oven with a low heat setting before leaving them inside while turning it down to 20 degrees Celsius without opening the door.
  • allow the pavlova to sit at room temperature for 5–10 minutes before serving.
  • or simply reduce the heat slightly until the center has set enough so that it will not fall apart on cooling.

What Is a Chocolate Pavlova?

Pavlova is made from two layers of egg whites beaten to stiff peaks, sugar syrup, cornflour/cornstarch mixture, cocoa powder, vanilla extract, lemon juice, and food coloring. The top layer is then folded over the bottom one before baking at 180°C / 350°F until golden brown.

What is the difference between pavlova and chocolate pavlova with cocoa powder?

Chocolate pavlova has cocoa powder added to it and some other ingredients like milk powder, sugar, leftover egg yolks, butter, etc. It also contains baking soda, which helps in the leavening of the cake. The main ingredient in chopped chocolate pavlova is still meringue. So what makes them different from each other?

How to Make Chocolate Pavlova?

You will need:

  • 1 cup + 2 tbsp granulated white sugar
  • 3 large eggs
  • ½ tsp salt
  • ¼ cup water
  • 4 oz unsalted butter
  • 5 cups icing sugar
  • 1½tsp pure vanilla essence
  • 1¾tbsp corn flour mixed with 1 tbsps cold water
  • A pinch of bicarbonate of soda
  • Milk Powder
  • Cocoa Powder
  • Food Coloring


  1. 1Pre-heat oven to 200 degrees C / 400 F. Grease an 8 inch round springform pan. Line the base with greased aluminum foil. Set aside.
  2. In a bowl whisk together all dry ingredients except for the cocoa powder. Whisk in the wet ingredients. Add the cocoa powder last. Pour batter into prepared pan. Bake for 15 minutes. Reduce heat to 160 degrees C / 320 F and continue cooking for another 30 minutes.
  3. Turn off the oven and leave it inside overnight. Remove from oven and let cool completely. Chill in the refrigerator for about 6 hours.
  4. To serve remove sides of springform pan. Cut into wedges and dust with powdered sugar. Serve immediately.
  5. If you want to decorate your pavlova add frosting and sprinkle with sprinkles. You may use colored sprinkles if desired.

Tools you need

  • Baking Sheet
  • Baking Tray
  • Parchment Paper
  • Rubber spatula
  • Mixing Bowl
  • Food Processor

What is the best fruit for Pavlova?

This question can be answered, but before we get to that, let’s talk about a pavlova. A pavlova is a dessert made with meringue and fresh plain whipped cream or ice cream.

best fruit for pavlova

It traditionally has some toppings like kiwi, berries, or passionfruit. The most popular topping used on Pavlovas is strawberries because they have such a fantastic flavor when cooked in sugar syrup.

I hope this blog post helps you decide which fruit would be best for your next pavlova dish.

What is Pavlova?

Pavlova is a meringue-based dessert that originated in Australia and New Zealand. They are famous for their light, airy texture with crispy crusts and soft centers.

Pavlovas are traditionally topped with fresh fruit or whipped cream, but you can serve them without any topping for a more elegant presentation.

Why Choose a Certain Fruit for the Pavlova Topping?

Pavlova is a dessert that consists of whipped egg whites, sugar, and cornstarch. It is topped with fruit or other ingredients.

The most typical topping for the pavlova in Australia is whipped cream and strawberries. But there are many variations to this recipe, including passionfruit, ginger and chestnut purée, mangoes, bananas, or even chocolate sauce.

So why do Australians typically use strawberries as the topping? 

The reason could be because they’re an Australian fruit which means they’re always readily available during Pavlova season (September – March). Or it may be because Australians love them and have grown up eating them on their Pavlovas.

When it comes to selecting what fruit will be used as the topping, there are so many options!

The Best Fruit for Pavlova

Pavlova is a delicious dessert that takes some skill to make, but it’s worth the effort. Of course, there are many ways you can go about making this dish. But what fruit should be used?

To decide which one you want in your pavlova, think about the flavor profile and texture of the fruit. If you’re looking for something light and refreshing instead of heavy and rich, I recommend pineapple or kiwi.

However, if you’re seeking an intensely sweet experience with a crisp bite from fresh pineapple, then, by all means, use that instead.

Here are some of the best fruits for pavlova:

  • strawberry
  • raspberry
  • blueberry
  • cherry
  • kiwi
  • banana
  • passionfruit
  • pineapple
  • coconut
  • nectarine
  • lemon
  • mango
  • pear
  • peach
  • pomegranate
  • dried apricot
  • mixed of several different fruits
  • single fruit compote or mixed fruits compote

We Can Use the Ready-Made Pavlova Base

What is a ready-made pavlova base?

Pavlova is a light, meringue-based dessert from New Zealand which can be seasoned with different flavors and ingredients.

Some people prefer making pavlova on their own. But for those that don’t have the time or patience, there are pre-made bases available in stores such as Woolworths and Coles.

A ready-made Pavlova base is a pre-made mix added to whipped cream or vanilla pudding for an easy dessert. It’s also perfect if you’re not confident in your baking skills and wants something on the go! The Pavlova bases are easily transportable, ideal for picnics and potluck events.

They are usually sold in packages of 3, 9, or 12, depending on the size you choose. They come in various flavors like lemon curd, bittersweet chocolate fudge brownie, and raspberry ripple.

Why use the ready-made pavlova base?

Yes, pavlova base can indeed be a delicious dessert. It’s also effortless to make and only requires three ingredients- egg whites, sugar, and whipped cream.

If you want to make a pavlova and have time on your side, the meringue-making process is an easy option. But if you don’t want to put any of the work into making your base, and you’re looking for something fast or don’t like cooking at all, then go with the ready-made base.

More Recipes

Classic Fruit Pavlova Recipe with egg whites and whipped cream


  • Ready-made pavlova base 500 gram
  • Thickened cream
  • 1 box strawberries
  • 2 kiwi fruit
  • 1 mango
  • Pulp of 2 passion fruit


  1. Place the pavlova on the platter you intend to serve on.
  2. Using an electric mixer, whip the cream at a medium to high speed until stiff peaks form. Spoon whipped cream into the ready-made pavlova base.
  3. Cut up the fruit and cover the cream with it.
  4. Pour the passion fruit pulp over the cream and fruit.
  5. Serve immediately.

Summer Fruit Mini Pavlova Recipe


  • Ready-made Individual or mini pavlovas
  • Thickened Cream 300ml
  • 1-2 fresh mangos, sliced
  • 1 punnet blueberries
  • 1/3 cup passionfruit pulp (tinned or fresh)
  • Flaked chocolate (optional)


  • Place the individual pavlovas on the platter (or plates) you intend to serve them on.
  • Using an electric mixer, whip the cream at a medium to high speed until stiff peaks form. Spoon or pipe 3-4 heaped tablespoons of cream on top of each individual pavlova.
  • Using a teaspoon, drizzle a little of the passionfruit pulp over the cream. Decorate pavlova with slices of mango and push blueberries lightly into the cream to stay in place. Top with a little extra passionfruit pulp and flaked chocolate (if using).
  • Serve immediately.

Nutella and Strawberry Classic Pavlova Recipe


  • Ready-made Pavlova Base 500g
  • Thickened Cream 300ml
  • 2 – 3 punnets of fresh strawberries, halved or quartered
  • 1/4 cup of Nutella, slightly warmed so it’s a little runny
  • 1/3 cup of Nutella, slightly warmed, extra for drizzling
  • Flaked chocolate


  • Place the pavlova on the platter you intend to serve on.
  • In a large bowl, combine the cream and the just-warm Nutella. Using an electric mixer, whip the cream and Nutella at a medium to high speed until stiff peaks form.
  • Spoon the Nutella cream over the surface of the pavlova base. Drizzle the cream with a little extra Nutella.
  • Spread the strawberries over the top of the cream, building a slight peak in the middle. Drizzle generously again with the warm Nutella and top with flaked chocolate.
  • Serve immediately.

Tips on how to make it look beautiful and appealing

To make the pavlova look beautiful and appealing, there are many tips you can follow.

  • To start, it’s important to have eggs at room temperature when mixing them for the pavlova mixture. The best way to do this is by submerging your eggs in warm water for about 5 minutes before cracking them open and whisking them together with caster sugar and cornstarch.
  • Be sure not to over mix the egg mixture or else it will become too frothy which makes it harder for the meringue to rise evenly. If you find yourself over mixing simply add more sugar until desired consistency is achieved.
  • Make sure you use the right size pan. Don’t try to make it too big or small, as that will affect how it bakes. If you’re using a round cake pan, a 9-inch diameter is what you should be looking at for an 8-inch height. 
  • Use quality ingredients like high-quality eggs, pure vanilla extract, superfine sugar, and fresh fruit if possible. Not only do they taste better but they look nicer on Instagram too.
  • Additionally, avoid using any metal utensils. Aluminum heats very quickly and easily react with acidic vegetables and foods. This affects your immune system so it’s advisable to try not to cook in such a kitchen appliance.