Chocolate Nest Egg Pavlova

An Easter-inspired take on the classic meringue dessert.
1H 30M
1H 50M


Ingredients for the pavlova
Ingredients for the topping



Take a piece of baking tray, large enough to cover a baking tray. Take a piece of baking tray, large enough to cover a baking tray. Turn paper, pencil-side down on tray.


In a bowl, using electric beaters, beat eggs whites until soft peaks form. Gradually add the sugar 1 tablespoon at a time, beating well until thick and glossy, and the sugar has dissolved. Add the cornflour,vanilla and vinegar and fold until combined.


Spoon mixture onto prepared tray. Use a spatula to shape into the shape. Place pavlova into oven preheated to 150C (130C fan forced) and immediately reduce the oven temperature to (120C) 100C fan forced. Bake for 1hr 30 min or until pavlova is crisp and dry. Turn off oven and leave, with the door ajar, to cool completely.


To make the topping beat cream, icing sugar and vanilla together in a bowl with electric beater until thickened.  Cover cream and chill until required.


When ready to serve, transfer pavlova to a serving plate. Spread top with whipped cream. Dollop teaspoons of chocolate sauce over the top. Then using a skewer, swirl sauce into cream to give a marbled effect. Top with chocolate curls. Serve immediately with remaining chocolate sauce.

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