Chocolate and hazelnut pavlovas

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Chocolate and hazelnut pavlovas
  • 4 egg-whites
  • 1 cup caster sugar
  • 2 tablespoon cocoa powder
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 300 millilitre carton cream, whipped
  • 1/2 cup frozen raspberries
  • 1/4 cup hazelnuts, toasted, chopped
  • 60 gram dark chocolate, melted


Chocolate and hazelnut pavlovas
  • 1
    Preheat oven to slow, 150°C. Lightly grease and line two baking trays.
  • 2
    In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornflour and vinegar.
  • 3
    Spoon mixture into 4 even rounds on prepared trays. Bake for 10 minutes.
  • 4
    Reduce heat to very slow, 120°C. Bake a further 20-25 minutes until meringues are firm. Turn off oven. Cool meringues in oven with door ajar.
  • 5
    Serve meringues topped with cream, raspberries and hazelnuts. Drizzle with chocolate.


It is important to use a clean, dry bowl and heaters to ensure optimum volume. Do not overbeat egg-white before adding sugar as it will break down.

More From Women's Weekly Food