Make María Fernanda Ossott's chocolate pavlova at home

chocolate pavlova

This recipe is a Venezuelan version of the original. It has more cocoa, dark chocolate, and on its surface it has strawberries from Colonia Tovar.

This pavlova cake recipe that we share at Puro Chocolate is a Venezuelan version of the one learned by María Fernanda Ossott from Caracas in her pastry classes in Buenos Aires, Argentina.

Pavlova, originally from New Zealand, is a dessert made with meringue, on which cream and red fruits are placed, and it is very crispy on the outside and moist on the inside.

Its name honors the famous Russian ballerina Anna Pavlova, who was the muse of this recipe.

There are many versions of this dessert in all parts of the world, and the one you can enjoy this time is the tropical one from Ossott.

chocolate pavlova


  • 300 grams of powdered sugar
  • 60 grams of chocolate 60% cocoa
  • 200 milliliters of whipping cream
  • 6 tablespoons of cocoa powder
  • 2 teaspoons of sugar
  • 1 teaspoon of vanilla
  • 1 teaspoon balsamic vinegar
  • Egg whites 6
  • Strawberries


  1. Beat the egg whites until stiff and gradually add the powdered sugar. When the meringue is quite firm, add the teaspoon of balsamic vinegar so that the meringue is crispy on the outside and creamy on the inside.
  2. Add the tablespoons of cocoa powder with a sieve and mix them with an enveloping movement. Place the 60 grams of chopped chocolate with enveloping movements.
  3. Place waxed paper on a tray or a silicone sheet, pour the meringue in a circle evenly.
  4. Bake at 300°C for 35 to 40 minutes until meringue is crisp and cracks form on top.
  5. Wait for it to cool down. Place the sigh cake on a platter or base.
  6. Beat the cream until smooth, adding the teaspoon of vanilla and sugar. Pour the cream over the meringue.
  7. Wash the strawberries and chop them to personal taste, spread them on top of the cream and, finally, scratch chocolate on top.

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