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Chocolate ripple pavlovas

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Entertaining is made easy thanks to this Chocolate ripple pavlova recipe. They’re full of sweet and fruity flavours your guests will love.

  • Makes4
  • Cook time1 hour
  • Prep time20 minutes, + 2 hours cooling & 2 hours chilling time
Chocolate ripple pavlovas


  • 4 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar
  • 100g dark chocolate, melted
  • 200ml double cream

Mulled berries

  • 1 cup (250ml) dry red wine or apple juice
  • ¼ cup (55g) caster sugar
  • 1 cinnamon stick or quill
  • 2 whole cloves
  • 2 whole star anise
  • 1 orange, zested, juiced
  • 150g strawberries
  • 125g fresh or frozen blackberries
  • 125g raspberries
  • 150g frozen pitted cherries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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


  1. Step 1

    Preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Drizzle the chocolate over the meringue. Use a large metal spoon to gently fold the mixture twice to just marble. Spoon 4 even portions of the mixture onto the lined tray and shape each portion into an 8cm disc.
  2. Step 2

    Bake for 1 hour or until pavlovas are dry to the touch. Turn oven off. Leave pavlovas in oven, with door ajar, for 2 hours to cool completely.
  3. Step 3

    Meanwhile, to make the mulled berries, combine wine or apple juice, sugar, cinnamon, cloves, star anise, orange zest and orange juice in a medium saucepan over medium heat. Cook for 5-7 mins or until the syrup reduces by one-quarter. Transfer syrup to a heatproof bowl. Add the strawberries, blackberries, raspberries and cherries. Cover with plastic wrap and place in the fridge for 2 hours to chill.
  4. Step 4

    Place the pavlovas on serving plates. Top with the cream and mulled berries. Drizzle with the syrup to serve.