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Pumpkin Chiffon Chocolate-Bottomed Pavlova - a tongue twisting name for a fabulous dessert.

Pumpkin Chiffon Chocolate-Bottomed Pavlova

Light pumpkin chiffon on top of a slightly crusty meringue (pavlova) with chocolate on the top and bottom. A light but tasty gluten-free, single serving dessert
Course Dessert
Cuisine British
Keyword chiffon, pavlova, pumpkin
Prep Time 45 minutes
Cook Time 1 hour
Total Time 2 hours 45 minutes
Servings 8 servings


Single Serving Pavlovas (Meringues)

  • 4 egg whites (from 4 large eggs)
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons white vinegar
  • 7 ounces dark chocolate 6 ounces for bottom, 1 ounce chopped and reserved for topping

Pumpkin Chiffon

  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 3 tablespoons confectioners sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves equal to a pinch or two
  • 1/8 teaspoon nutmeg equal to a pinch or two
  • 1- 1 1/4 cups pumpkin puree If using canned (as I did), check the label to make sure it is only puree and does not contain any sugar or spices. Do not use pumpkin pie filling.


Pavlovas (Meringues)

  1. Preheat oven to 300 degrees F. LIne a rimmed cookie sheet with parchment and set aside.
  2. Beat the egg whites with an electric mixer (hand or stand), starting at low speed and gradually increasing to medium, until soft peaks form.
  3. With the mixer running, gradually add both sugars until stiff peaks form. Then add the cornstarch and vinegar, mixing just until they are incorporated into the egg whites and sugars. Spoon a generous half cupful of the mixture onto the cookie sheet and make an indentation in the center almost to the parchment. Repeat for 8 pavlovas.
    Stiff peaks forming as you beat egg whites and sugars for pavlovas
  4. Reduce the oven temperature to 250 degrees F and bake for 1 hour, until the pavlovas are golden. Turn off the oven and let them cool in the oven (about 30 minutes.)
  5. While the pavlovas are cooling, melt the chocolate. Using a pastry brush, spread a medium thin layer of chocolate on the bottom of each pavlova. Let the chocolate set (for about another 30 minutes) before turning the pavlovas right side up and filling them.
    Spreading chocolate on bottom of pavlovas.

Pumpkin Chiffon

  1. Put the heavy cream and vanilla in a cold mixing bowl. Using a mixer (hand or stand), starting at a low speed and moving slowly up to medium, beat until soft peaks form.
  2. Then add the confectioners sugar and spices. Continue mixing at medium speed until stiff peaks form. Fold in the pumpkin puree.
  3. Cover and set aside in the refrigerator until ready to serve the pavlovas.
    Pumpkin chiffon for Pumpkin Chiffon Chocolate-Bottomed Pavlova

Building the Dessert

  1. Once the chocolate has set on the bottom of each pavlova, you can complete the dessert. Set the pavlova on a plate. Spoon a dollop or two of the pumpkin chiffon on top. Sprinkle with the chopped chocolate and serve.

Recipe Notes

I made the pumpkin chiffon while the pavlovas were cooling in the oven.