Warm chocolate pavlovas

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.

  • 40 mins cooking
  • Serves 4
  • Print


Warm chocolate pavlovas
  • 2 egg whites
  • 1 1/3 cup icing sugar
  • 1/3 cup boiling water
  • 1 tablespoon sifted cocoa powder
  • 1 tablespoon each cornflour, cocoa powder
  • caster sugar
  • 1 cup milk
  • 2 egg yolks


Warm chocolate pavlovas
  • 1
    Preheat oven to 180°C/350°F. Line large oven tray with baking paper.
  • 2
    Beat egg whites, cups icing sugar and boiling water in small bowl with electric mixer about 10 minutes or until firm peaks form. Fold sifted cocoa powder into meringue.
  • 3
    Drop six equal amounts of mixture onto tray; use the back of a spoon to create well in centre of mounds. Bake about 25 minutes or until firm to touch.
  • 4
    Meanwhile, blend cornflour, cocoa powder and caster sugar with milk in small saucepan. Stir in egg yolks. Stir over heat until sauce boils and thickens.
  • 5
    Serve pavlovas straight from the oven, topped with sauce and scoops of chocolate ice-cream.

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