Choc hazelnut mini pavlovas

Swirled with dark chocolate and topped with fresh raspberries, these melt-in-your-mouth mini pavlovas are a decadent summer treat!

  • 20 mins preparation
  • 35 mins cooking
  • 15 mins marinating
  • Makes 8
  • Print


Choc hazelnut mini pavlovas
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 50 gram dark chocolate, melted, cooled
  • 300 millilitre thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla extract
  • dark chocolate, raspberries, hazelnuts, to serve


Choc hazelnut mini pavlovas
  • 1
    Preheat oven to 150°C. Line two large oven trays with baking paper
  • 2
    In a small bowl using an electric mixer, beat egg whites to soft peaks. Gradually add caster sugar, 1 tablespoon at a time, until mixture is thick and glossy. Beat in cornflour and white vinegar.
  • 3
    Using a large metal spoon dollop 8 rounds of meringue onto trays. Use the back of a spoon to spread into 10cm nests with a small indent. Drizzle melted cooled dark chocolate over each. Use a skewer to gently swirl. Bake for 30-35 minutes. Cool in turned off oven with door ajar.
  • 4
    Meanwhile, in a bowl, beat thickened cream, icing sugar and vanilla to soft peaks. Serve meringues dolloped with cream and topped with extra chopped dark chocolate, raspberries and hazelnuts.


Do not overbeat egg-white before adding sugar as it will break down.

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