Chocolate & strawberry Easter pavlova

We have a pavlova recipe for every occasion! With chocolate dipped strawberries, this beautiful chocolate pavlova is an elegant way to celebrate Easter.

  • 2 hrs cooking + cooling time
  • Serves 8
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  • 80 grams dark chocolate, chopped coarsely
  • 6 egg whites
  • 1 1/2 cups (330g) caster sugar
  • 2 teaspoons cornflour, plus extra, to dust
  • 1 teaspoon white vinegar
  • 300 militres thickened cream
Choc-dipped strawberries
  • 250 grams strawberries
  • 200 grams dark chocolate, melted


  • 1
    Preheat the oven to 150°C (130°C fan- forced). Mark an 18cm circle on a sheet of baking paper; place, marked-side down, on a greased oven tray. Grease the paper lightly and dust with the extra cornflour.
  • 2
    Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't allow bowl to touch water); stir until just melted. Cool slightly.
  • 3
    Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until dissolved after each addition and until mixture is thick and glossy.
  • 4
    Fold cornflour and vinegar through meringue mixture; place half the melted chocolate in small spoonfuls on meringue. Dollop large spoonfuls of the meringue mixture inside marked circle on tray; top with remaining chocolate in small spoonfuls. Using a palette knife or the back of a spoon, gently swirl chocolate into meringue.
  • 5
    Reduce oven temperature to 120°C (100°C fan-forced). Bake meringue for 1 hour 15 minutes or until dry to the touch. Turn oven off; leave meringue to cool in oven with door ajar.
  • 6
    Meanwhile, dip the strawberries in the melted chocolate, then immediately plunge them into iced water to set. Refrigerate until ready to use.
  • 7
    Just before serving, place pavlova on a serving platter; top with cream and Choc-dipped Strawberries.


Not suitable to freeze. Chocolate suitable to microwave.

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