Easter Chocolate Pavlova

PREP TIME: 20min

COOK TIME: 1hr SERVES: 10-12


Meringue Base

  • 4 egg whites

  • 3 cups castor sugar

  • 8 tbsp boiling water

  • 2 tbsp cornflour

  • 1 tsp vanilla essence

Pavlova Topping

  • 600ml thickened cream

  • 2 tbsp honey

  • 3 tbsp caster sugar

  • 300g coloured chocolate buttons.

  • 100g flaked chocolate


  • Step 1: Preheat the oven to 140C°.

  • Step 2: Line a large flat baking tray with baking paper.

  • Step 3: Place all Meringue ingredients into a large mixing bowl and beat with an electric mixer until glossy stiff peaks form. 

  • Step 4: Pour the Meringue mixture into the centre of the baking tray and use a spatula to mould the base into a circle shape.

  • Step 5: Lower the heat and bake for 1 hour on 120C°. 

  • Step 6: Turn oven off. Leave Meringue base in oven to cool with door ajar. 

  • Step 7: Transfer cooled Meringue base onto a flat serving plate.

  • Step 8: In a mixing bowl, whip the cream, honey and sugar together.

  • Step 9: Pile the cream mixture evenly over the Meringue base.

  • Step 10: Top Pavlova with chocolate buttons and flaked chocolate.