Mini Chocolate Pavlovas

clock 20 minutes + 35 minutes bowl Serves 4


  • 4 egg whites
  • 1 cup caster sugar
  • 2 Tbsp cocoa
  • 1 Tbsp cornflour
  • 1 tsp white vinegar
  • 1/4 cup hazelnuts
  • 300ml thickened cream, whipped
  • 125g punnet raspberries
  • 100g dark chocolate, melted
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  • 1 Preheat oven to 150°C (130°C fan-forced). Lightly grease and line a large oven tray with baking paper.

  • 2. In a small bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating to dissolve sugar well before adding more. Beat in cocoa, cornflour and vinegar, scraping down the sides of the bowl with a spatula.

  • 3. Using a large metal spoon, dollop 4 large mounds of mixture onto the tray.

  • 4. Using the back of the spoon, spread mixture into 12cm nests (they should have a small centre indent). Bake for 10 minutes.

  • 5. Roast hazelnuts by spreading on a second oven tray and bake for 10 minutes. Remove from the oven, wrap in a clean tea towel and rub well to remove the skins. Roughly chop.

  • 6. Reduce oven to 120°C (100°C fan-forced). Bake nests for a further 20-25 minutes until firm. Turn off the oven and leave the meringues to cool completely with the door ajar.

  • 7. To serve, top each meringue nest with a dollop of whipped cream. Scatter with raspberries and hazelnuts. To finish, drizzle tops of nests with melted chocolate using a fork.

  • Tip:

  • Use a clean, dry bowl and beaters to ensure optimum volume when beating egg whites. Don’t overbeat before adding sugar, as mixture will break down. Beating should take about 10 minutes.


  • • Energy 3175Kj • Protein 9g • Total Fat 43g • Saturated Fat 24g • Carbohydrates 82g • Sugars 77g • Sodium 102mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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