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Individual Chocolate Pavlovas with a Raspberry Cream Crown

Makes 8


  • 6 egg whites
  • 1 1/4 cups caster sugar
  • 1/4 cup cocoa, sifted
  • 1 teaspoon red wine vinegar
  • 70g dark chocolate, chopped
  • 600ml Australian pure cream
  • 2 punnets raspberries
  • shaved or grated dark chocolate, for sprinkling
Download Recipe (PDF)


  1. 1. Preheat oven to 180°C. Beat egg whites until stiff peaks form. Gradually add sugar, beating well between each addition, until the mixture is thick and glossy and the sugar has dissolved.
  2. 2. Sprinkle cocoa, vinegar and chocolate over egg whites and gently fold in until combined.
  3. 3. Spread 1/8 of the pavlova mixture onto a paper lined baking tray to form a 9cm circle, smoothing the top and sides. Repeat with remaining mixture, allowing 4 pavlovas per tray to make 8.
  4. 4. Place pavlovas in oven and immediately reduce temperature to 150°C. Bake for 40-45 minutes or until pavlovas are crisp and dry. Allow to cool completely in oven with door slightly ajar.
  5. 5. To serve, liberally crown each pavlova with pure cream, pile with raspberries and shaved chocolate.

Tips / Handy Hints

This spectacular yet very easy to make dessert can also be made into 1 large pavlova. Spread to 24 cm in diameter and cook for 1 -1 hour 10 minutes.


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