This delicious dessert ticks all the boxes - chocolate, caramel and a pavlova!


  • 6 egg whites, at room temperature

  • ¼ teaspoon cream of tartar

  • 1½ cups caster sugar

  • 2 teaspoons white vinegar

  • 2 tablespoons cocoa powder

  • 2 teaspoons cornflour

  • 1 x 230g packet Caramilk Easter Eggs

  • Fresh strawberries and extra warmed Caramel Top ‘N’ Fill, to decorate


  • 600ml tub thickened cream

  • ½ x 250g tub mascarpone

  • 1/3 cup Caramel Top ‘N’ Fill


  • 1.

    Trace a 20cm circle onto a sheet of baking paper. Place trace-side down on a greased, large oven tray.

  • 2.

    Beat egg whites and cream of tartar in a large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Beat for a further 2 minutes, or until meringue is thick and glossy. Fold in vinegar, then combined sifted cocoa and cornflour until combined.

  • 3.

    Spoon into the middle of circle on prepared tray. Gently spread to edge.

  • 4.

    Cook in a very slow oven (120C) for about 1 hour and 45 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove.

  • 5.

    To make caramel cream, beat cream in same, clean bowl of an electric mixer until soft peaks form. Fold in mascarpone. Swirl through caramel.

  • 6.

    Spoon cream onto of pavlova. Decorate with Easter Eggs and strawberries. Drizzle with extra warm caramel.


TOP TIP:  Pavlova can be made up to one day ahead. Store in an airtight container in a cool dark place. Caramel Top ‘N’ Fill can be replaced with other types of caramel sauce or topping, if preferred.

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