Wow your dinner guests with this beautiful stacked meringue dessert drizzled with a delicious chocolate sauce. Each slightly different meringue layer is layered with an orange-mascarpone cream and a fruity sauce of cranberries, cherries, and strawberries--presenting a stunning visual for any special occasion.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
3 hrs 25 mins


Cherry-Berry Sauce
Orange-Mascarpone Cream
Chocolate Sauce


Instructions Checklist
  • Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil. Draw an 8-inch circle on one sheet of paper. Draw two 8-inch circles on the other sheet of paper, leaving about 1 inch between circles.

  • Prepare meringue: Combine egg whites, vanilla, and cream of tartar in a large bowl. Beat with a mixer on medium until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed for about 5 minutes or until stiff peaks form (tips stand straight) and the sugar is nearly dissolved.

  • Spoon about one-third of the meringue onto one of the circles on the baking sheets, spreading evenly to the edge of the circle. Spoon about one-half of the remaining meringue into a bowl. Fold in almonds. Spoon the almond meringue onto another circle on the baking sheet, spreading evenly to the edge of the circle. Sift the cocoa powder over the remaining meringue; fold in thoroughly. (The cocoa meringue will deflate a little.) Spoon the cocoa meringue onto the remaining circle, spreading evenly to the edge of the circle.

  • Bake all of the meringues at the same time with the pans on separate oven racks for 35 minutes. Turn off the oven; let the meringues dry in the oven with the door closed for 1 hour.

  • Meanwhile, prepare Cherry-Berry Sauce: Place frozen cherries in a bowl to thaw. Do not drain. Use kitchen scissors to coarsely snip the cherries. Combine sugar and cornstarch in a medium saucepan. Stir in the water until well combined. Add cranberries and the undrained cherries. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more. Remove from heat. Let cool for 10 minutes. Stir in strawberries.

  • Prepare Orange-Mascarpone Cream: Remove 1/2 teaspoon zest and squeeze 1/4 cup juice from orange (reserving any extra zest and juice for another use). Beat mascarpone cheese in a large bowl with a mixer on medium until smooth. Beat in the orange zest; gradually beat in the orange juice until well combined. Fold in dessert topping, thawed.

  • To assemble, carefully lift the meringues off paper. Place one meringue on a round platter. Spread with one-third of the Orange-Mascarpone Cream. Top with one-third of the Cherry-Berry Sauce. Repeat the layers twice. Cover loosely and chill for 1 to 2 hours.

  • Prepare Chocolate Sauce: Combine semisweet chocolate and half-and-half in a small bowl. Microwave on Medium for 1 to 2 minutes or until the chocolate is melted and smooth, stirring once or twice. Drizzle over the pavlova. Cut the pavlova into wedges. Serve immediately.


Tip: We do not recommend using sugar substitutes for this recipe.

Nutrition Facts

1 wedge
182 calories; protein 2.3g; carbohydrates 29.5g; dietary fiber 1.2g; sugars 25.1g; fat 6.7g; saturated fat 3.8g; cholesterol 12mg; vitamin a iu 164.7IU; vitamin c 8.8mg; folate 5.6mcg; calcium 25.8mg; iron 0.5mg; magnesium 18.7mg; potassium 105.9mg; sodium 21.9mg.

1 1/2 other carbohydrate, 1 fat, 1/2 starch