Chocolate Meringue With Raspberry Cream

As if chocolate meringue wasn’t enough, how about accompanying it with raspberry cream and fresh raspberries? This gorgeous pavlova style meringue is swirled with chocolate to give a marbled effect. It’s then smothered with cream, raspberries and crunchy toasted almond flakes. Wow all your friends and family with this dessert recipe next time you’re entertaining. It’s perfect for summer and alfresco dining.

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Post Updated September 2025 to include more information, a table of contents, a how to section and updated recipe card and images.

One of my friends is very assiduous at cutting out any chocolate recipes she comes across in the Guardian for me. I’m very appreciative. One such was a recipe for chocolate honey meringue by Dan Lepard’s.  As said friend was coming to dinner, I thought it a good idea to make this meringue.

When I looked at the recipe properly, however, there seemed to be an awful lot of sugar in it.  I’d also read on other blogs that they turned out rather hard and they weren’t that impressed.  A meringue recipe, I would have to find elsewhere.

Dive Right In

• Why You’ll Want To Make This Chocolate Meringue Recipe
• Chocolate Meringue Pavlova With Raspberry Cream
• How To Make Chocolate Meringue With Raspberry Cream
• Other Meringue Recipes You Might Like
• Keep In Touch
• Pin It
• The Recipe

Why You’ll Want To Make This Chocolate Meringue Recipe

Wondering why this chocolate meringue pavlova is worth making? Here are just a few reasons why it deserves a place on your table:

• Crowd-pleaser – both adults and children love the mix of chocolate, cream and fruit.
• Easy to adapt – swap raspberries for strawberries, cherries or whatever berries are in season.
• Make-ahead friendly – the meringue can be baked in advance, so there’s less stress when entertaining.
• Minimal effort, maximum impact – it looks elaborate, but is actually quite straightforward to make.
• Naturally gluten-free – a great option if you’re catering for mixed dietary needs.
• Perfect for summer dining – raspberries add a bright, summery flavour and the dessert is light enough to serve after a barbecue or outdoor feast.
• Textural contrast – crisp meringue shell, chewy chocolate swirls, smooth cream, juicy raspberries and crunchy toasted almonds keep this dessert light yet indulgent.

Chocolate Meringue Pavlova With Raspberry Cream

I did a quick hunt through my books and discovered marbled chocolate meringues in Linda Collister’s Divine. This was more like it. Instead of making lots of small ones, I opted for one large pavlova style meringue.

As you can see from the image above, the first time I made this meringue, it rose up with a very thin top layer which wouldn’t bear any weight. As soon as I pressed it slightly the top started to break up. Oh bother!

So I took the top layer off. I then covered the bottom layer with the cream, de-hulled and quartered strawberries and a few more raspberries.

As for that top layer I’d previously removed, I used the bits to cover the fruit.

Perhaps this wasn’t the most elegant of party pieces, but I have to say it’s one of the most delicious desserts I’ve made – certainly in recent times. I do love meringue and cream.

As the meringue is already very sweet, I don’t add any sweetener to the cream and raspberries. But raspberries are often quite sharp, so if you feel it needs it, whip a spoonful of sifted icing sugar into the cream.

This dessert has a lovely crisp crunch from the outside and is darkly chocolatey and sticky inside. The sharp fruit and the sweet meringue hit the palate first, then the richness of the cream and chocolate come through giving a real sense of decadent luxury – yum.

If someone wanted to make me a pudding (if only), this is the one I would choose. I think the others enjoyed it too!

How To Make Chocolate Meringue With Raspberry Cream

Once you’ve melted the chocolate and made the meringue, the rest of this pavlova style dessert is a breeze to make.

Please refer to the recipe card at the bottom of this post for cooking temperatures and quantities of ingredients used.

Step 1. Melt Chocolate

Break or chop the chocolate into pieces and tip into a heatproof bowl. The smaller the pieces, the quicker the chocolate will melt.

Place the bowl over a pan of hot, but not boiling water. Leave it to melt, then stir until smooth. Remove from the heat and leave to cool a little whilst you start making the meringue.

Step 2. Make Meringue

Using an electric hand whisk or the whisk attachment on your stand mixer, whip the egg whites along with the cream of tartar until you get soft peaks. This will take a few minutes.

The cream of tartar isn’t strictly necessary, but it helps to add stability to the meringue.

With the whisk still running, add the sugar – one tablespoonful at a time. Keep whisking until you’ve used all of the sugar and have stiff glossy peaks.

Scrape the cooled (but not set) chocolate into the bowl, then fold it in to the meringue using a metal spoon. Keep going until you have a marbled effect you like. If you mix it too much, you’ll end up with a plain chocolate meringue rather than a swirled one, but that’s okay too.

Cover a large baking tray with parchment paper or other non-stick baking paper.

Scrape the meringue onto the paper, then form into a rough round measuring approximately twenty three centimetres (9 inches) in diameter. Using your metal spoon, create a shallow dip in the middle for the filling to sit in.

Bake until crisp and firm to the touch. Then leave in the oven to cool with the door slightly open. This slow cooling helps to prevent the meringue from cracking.

Top Tips

Make sure you use a clean bowl to whisk your egg whites in. They won’t become meringue if there’s any sign of grease. Refrain from using plastic bowls as they tend to absorb grease to some extent.

You can make the meringue ahead of time, if needed. It will stay crisp in an airtight container for two to three days if kept in a cool place. Fill it just before serving so that it doesn’t go soggy.

Step 3. Toast Almonds

Whilst the meringue is cooling, dry fry the flaked almonds until crisp and golden. Keep an eye on them as they burn very easily and stir regularly. As soon as their done, tip into a bowl to prevent them browning further.

Step 4. Whip Cream

Again using an electric whisk or stand mixer, whip the cream until you just start to see soft peaks forming. Be careful not to over whip it as it will get stiffer when you add the raspberries.

Reserve some of the raspberries for decorating the top, then add the rest to the cream. Roughly crush them with a fork or back of a spoon and stir into the cream.

Top Tip

I prefer not to add sugar to the cream as I find the meringue is plenty sweet enough. But if you’re raspberries are particularly tart or you’d just like the cream to be a little sweet, add a tablespoon of sifted icing sugar before you commence whisking.

Step 5. Assemble Chocolate Meringue

When you’re ready to serve, spoon the cream onto the meringue and spread it around the dip so it’s more or less flat. Keep the marbled edges clear.

Scatter the reserved raspberries over the top, followed by the toasted almonds. Finally dust with a little icing sugar if liked.

Other Meringue Recipes You Might Like

• Apricot, chocolate & walnut meringues
• Brown sugar aquafaba meringues (vegan)
• Chestnut cream meringue cake
• Hazelnut meringue with blackberries
• Mincemeat meringue pie
• Rose meringues with white chocolate cream

Keep in Touch

Thank you for visiting Tin and Thyme. If you make this marbled chocolate meringue, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making or baking meringues?

Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more summer dessert recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Chocolate Meringue. PIN IT.

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Chocolate Meringue With Raspberry Cream

As if chocolate meringue wasn't enough, how about accompanying it with raspberry cream and fresh raspberries? This gorgeous pavlova style meringue is swirled with chocolate to give a marbled effect. It's then smothered with raspberries, cream and crunchy toasted almond flakes. Wow all your friends and family with this recipe next time you're entertaining. It's perfect for summer and alfresco dining.

Cook ModeToggle to keep screen awake

Prep Time25 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 25 minutes mins

Course: Dessert

Cuisine: British

Keyword: chocolate, meringue, raspberries

Servings: 8 people

Calories: 281kcal

Author: Choclette @ Tin and Thyme

Equipment

• stand mixer (affiliate link) optional

Ingredients

Meringue

• 100 g dark chocolate (I used 70%)
• 3 large egg whites
• 1 pinch cream of tartar
• 175 g golden caster sugar
• 20 g flaked almonds

Raspberry Cream

• 200 ml double cream (heavy cream) well chilled
• 250 g raspberries
• icing sugar for dusting

Instructions

Meringue

• Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Once melted, stir and leave it to cool a little.
  100 g dark chocolate
• Meanwhile, using an electric whisk or stand mixer, whisk the eggs whites with the cream of tartar until stiff.
  3 large egg whites, 1 pinch cream of tartar
• Add the sugar, a tablespoonful at a time and whisk until stiff and glossy.
  175 g golden caster sugar
• Using a tablespoon, slowly fold in the chocolate until you have a marble effect you’re happy with.
• Heap the meringue onto a baking sheet covered in non-stick paper and smooth out into a rough round measuring approximately 23cm (9 inches) in diameter. Create a shallow dip in the middle for the filling to sit in.
• Whilst the meringue is baking, dry fry the almonds until golden and crisp.
  20 g flaked almonds
• Bake at 120℃ (100℃ fan, 250℉, Gas ½) for 90 minutes. Turn the oven off, but leave the meringue inside with the door open to cool slowly.
• Once cool, remove from the tray and peel off the paper.

Raspberry Cream

• Whisk the cream until thickened and peaks start to form.
  200 ml double cream (heavy cream)
• Stir all but a handful of the raspberries into the cream, crushing them roughly as you go.
  250 g raspberries
• Spoon the raspberry cream into the dip you created in the meringue.
• Scatter the remaining raspberries over the top followed by the toasted almonds. Then dust with a little icing sugar and serve.
  icing sugar for dusting

Notes

Can make the meringue ahead of time, if needed. Fill it just before serving so that it doesn’t go soggy. The meringue will stay crisp in an airtight container for two to three days.

Be careful not to over whip the cream. Try not to go further than soft peaks as the action of stirring in the raspberries will stiffen the cream further.

As the meringue is already very sweet, I don’t add any sweetener to the cream and raspberries. But raspberries are often quite sharp, so if you feel it needs it, whip a spoonful of sifted icing sugar into the cream.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 281kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 29mg | Sodium: 29mg | Potassium: 218mg | Fiber: 4g | Sugar: 27g | Vitamin A: 385IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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I was in two minds whether to enter this chocolate meringue recipe for the We Should Cocoa raspberry challenge. But in the end I entered these white chocolate and raspberry cupcakes instead. I can no longer remember on what I based this decision, but thought entering twice was a bit greedy.

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