Chocolate mini pavlovas

This chocolate pavolva recipe takes this classic Kiwi dessert to delicious new heights. Small in size but big on flavour, these mini pavs are a great sweet finale for your next dinner party

  • 20 mins preparation
  • 35 mins cooking
  • Makes 4
  • Print
This recipe first appeared in Woman's Day.
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  • 4 egg whites
  • 1 cup caster sugar
  • 2 tablespoon cocoa
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 1/4 cup hazelnuts
  • 300 millilitre thickened cream, whipped
  • 125 gram punnet raspberries
  • 100 gram dark chocolate, melted


  • 1
    Preheat oven to slow, 150°C. Lightly grease and line a large oven tray with baking paper. In a small bowl, using an electric mixer, beat egg whites until soft peaks form.
  • 2
    Gradually add caster sugar, 1 tablespoon at a time, beating to dissolve sugar well before adding more (see recipe tip).
  • 3
    Beat in cocoa, cornflour and vinegar, scraping down sides of bowl with a spatula.
  • 4
    Using a large metal spoon, dollop 4 large mounds of chocolate meringue onto tray.
  • 5
    Using the back of the spoon, spread meringue into 12cm nests (they should have a small centre indent). Bake for 10 minutes.
  • 6
    Roast hazelnuts by spreading on a second oven tray and baking for 10 minutes (skins split and loosen). Wrap in a clean tea towel and rub well to remove skins. Roughly chop.
  • 7
    Reduce oven to very slow, 120°C. Bake nests for a further 20-25 minutes until firm. Turn off oven. Cool meringues completely in oven with door ajar. Top each meringue nest with a dollop of cream. Scatter with berries and hazelnuts.
  • 8
    To finish, using a fork, drizzle tops of nests with melted chocolate.


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