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For a tasty and fuss-free dessert, look no further than this chocolate pavlova recipe. Served with double cream and juicy strawberries, you’ve got yourself a crowd-pleaser.

  • Serves6
  • Cook time1 hour
  • Prep time20 minutes, + 1 hour cooling time
Chocolate pavlova

Ingredients

  • 1 1/2 cups (330g) caster sugar
  • 6 Coles Australian Free Range Egg whites
  • 2 tbs cocoa powder
  • 500g strawberries
  • 300ml double cream

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 120°C. Line a baking tray with baking paper. Reserve 2 tsp of the sugar.
  2. Step 2

    Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the remaining sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 5 mins or until the sugar completely dissolves.
  3. Step 3

    Sift cocoa powder over the meringue mixture. Use a large metal spoon to gently fold to create a swirled effect. Spoon onto the lined tray. Shape into a 20cm-diameter dome. Bake for 1 hour or until meringue is dry to the touch. Turn off oven. Cool in oven, with door ajar, for 1 hour or until completely cool.
  4. Step 4

    Meanwhile, slice strawberries, leaving some whole. Combine with reserved sugar in a medium bowl. Set aside for 10 mins or until the juices are released.
  5. Step 5

    Carefully transfer the pavlova to a serving plate. Top with the cream and strawberry mixture.

Chocolate pavlova

Chocolate pavlova
  • Serves6
  • Cook time1 hour
  • Prep time20 minutes, + 1 hour cooling time
Ingredients
  • 1 1/2 cups (330g) caster sugar
  • 6 Coles Australian Free Range Egg whites
  • 2 tbs cocoa powder
  • 500g strawberries
  • 300ml double cream
    Description

    For a tasty and fuss-free dessert, look no further than this chocolate pavlova recipe. Served with double cream and juicy strawberries, you’ve got yourself a crowd-pleaser.

    Method
    1. Step 1

      Preheat oven to 120°C. Line a baking tray with baking paper. Reserve 2 tsp of the sugar.
    2. Step 2

      Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the remaining sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 5 mins or until the sugar completely dissolves.
    3. Step 3

      Sift cocoa powder over the meringue mixture. Use a large metal spoon to gently fold to create a swirled effect. Spoon onto the lined tray. Shape into a 20cm-diameter dome. Bake for 1 hour or until meringue is dry to the touch. Turn off oven. Cool in oven, with door ajar, for 1 hour or until completely cool.
    4. Step 4

      Meanwhile, slice strawberries, leaving some whole. Combine with reserved sugar in a medium bowl. Set aside for 10 mins or until the juices are released.
    5. Step 5

      Carefully transfer the pavlova to a serving plate. Top with the cream and strawberry mixture.