Chocolate Pavlova Roulade with Strawberries


Honestly, I can’t say enough good things about this chocolate pavlova roulade recipe. It’s naturally gluten and grain-free, which is fantastic for those of us with allergy sufferers in our households, and it’s easier than you think to make.

Photo shows a strawberry chocolate pavlova from above garnished with strawberries

This spring when the chickens started laying like gangbusters, I started looking for more ways to incorporate eggs into what we were eating. 

Obviously, most of that has to be savory, like whole30 zucchini frittata, but when we make a batch of homemade spinach eggs noodles, or gluten-free egg noodles, and we have a bunch of egg whites left over? It’s dessert time! This is also acceptable is you have egg whites leftover from making orange curd. 😉

This is a perfect Mother’s Day treat too. Especially with strawberries being in season now.

Photo shows a hand with a spoonful of chocolate pieces sprinkling them on a slice of pavlova

Honestly y’all, eating seasonally is the way to go. It forces you to enjoy what is in season while it’s in season. For instance, this recipe, plus strawberry shortcake, and strawberry vinaigrette salad dressing are just a few things we’ve already done with strawberries – not to mention making sugar-free strawberry jam – we haven’t even start that this year.

 With seasonal eating, you have the opportunity to try so many new ways of enjoying what’s currently in season because your variety at any given moment might not be quite as… varied. For instance, trying new recipes with radishes, like roasted radishes. 

Not to mention, it can also save you quite a bit of money on groceries. Often local producers have an abundance of seasonal things they need to pass on, and stores run sales on what’s abundant. 

But back to the roulade. We all love this dessert so much. It’s light, and almost melts in your mouth. The airy texture of the pavlova mixed with the cream, and then the sweetness of the strawberries is an absolute winner. 

Photo shows a plate of pavlova roulade next to a plate with a slice of it

We made several very messy versions of this chocolate pavlova roulade recipe before finally settling on this thin, but not too thin, firm enough to roll, but still light version that tastes like a little slice of heaven. it’s honestly hard to stop eating once you start. 

We happened to have some Ghiridelli chocolate on hand to sprinkle on top of our roulade, and that was just a little bit of next level deliciousness. 

This one is made with strawberries for the fruit, but raspberries, or a mixed berry would also be delicious as the berry availability changes throughout the summer. 

P.S. be sure to give me a follow on Instagram. I’m always sharing recipes over there and would love to connect!

Give this recipe a try!


Chocolate Pavlova Roulade with Strawberries

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Are you looking for a new dessert idea? This chocolate pavlova roulade is a delicious option!

  • Author: Elise


  • 6 egg whites
  • pinch of salt
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons cold water
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups strawberries, capped, and sliced

For the whipped cream:

  • 2 cups whipping cream – chilled
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla 


  1. Preheat oven to 350º
  2. Line a 15×11 inch jelly roll pan with parchment paper
  3. In a stand mixer with whisk attachment, combine egg whites, salt, cream of tartar, and beat on medium-high speed until peaks being to form. 
  4. Sure mixer speed to slow, and drizzling water
  5. Slowly sprinkle in sugar over about a minute
  6. Turn mixer back to higher speed, and hip until stiff, glossy peaks form
  7. Mix in cocoa powder
  8. Spread evenly onto prepared jelly roll pan
  9. Bake about 25 minutes. It will puff up while it bakes, but will settle back down after it’s out of the oven. 
  10. Let cool completely. Note: you make leave in pan and cover with a tower for up to a day if you’re not ready to use it right away.
  11. Make the whipped cream: In stand mixer with whisk attachment, combine cream powdered sugar, and vanilla
  12. Beat on medium speed until thickened
  13. Assemble chocolate pavlova: Dust a clean flour sack towel with powdered sugar
  14. Invert pavlova onto towel, and carefully peel parchment paper off
  15. Over pavlova with about half the whipped cream
  16. Top with 3 cups of strawberries
  17. Using the towel to get started, roll pavlova into a log, starting from a short end
  18. Transfer “log” onto serving platter and top with remaining cream and berries
  19. Refrigerate for an hour or two if desired before serving
  20. Enjoy!

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