Delicious light fluffy chocolate pavlova topped off with vanilla whipped cream and fresh berries, perfect summer dessert.


  • 6 egg whites, at room temperature

  • 1 1/2 cups Caster Sugar

  • 2 tablespoons baking cocoa, sifted

  • 1 teaspoon white vinegar

  • 40g dark chocolate, grated

  • 500ml cream

  • 2tsp Heilala Vanilla Paste

  • Seasonal berries


  • 1.

    Preheat oven to 120 degrees C conventional oven or 100 degrees C fan forced. Draw a 22cm circle on baking paper and place on an oven tray.

  • 2.

    Beat egg whites with an electric mixer until soft peaks form. Add caster sugar a tablespoon at a time until meringue is stiff and shiny. This will take about 12 minutes. Add cocoa, vinegar and chocolate and lightly fold in with a metal spoon or spatula.

  • 3.

    Spoon meringue onto baking paper to form a 22cm circle and bake for 1 1/4 hours. Turn off oven and allow to cool with oven door slightly ajar.

  • 4.

    Place on flat serving platter. Beat cream and vanilla paste until it forms soft peaks. Spread over pavlova and top with berries.

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Posted by BC97Report
Great recipe and easy to make! Yum yum!