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Chocolate swirl pavlova with raspberries and cream

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  • Gluten free
  • High in protein
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free

Chocolate and hazelnuts elevate this decadent dessert, with its crispy meringue base topped with luscious whipped cream and tangy raspberries.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + 1 hour cooling time
Chocolate swirl pavlova with raspberries and cream

Ingredients

  • 4 free-range egg whites
  • 1/2 tsp white vinegar
  • 1 cup (220g) caster sugar
  • 100g dark chocolate, melted
  • 250g crème fraîche
  • 1 cup (250ml) thickened cream
  • 2 tbs icing sugar mixture
  • 2 tbs Frangelico liqueur (optional)
  • 125g raspberries
  • 1/4 cup (35g) hazelnuts, toasted, coarsely chopped
  • Chocolate curls, to serve

Nutritional information

Per Serve: Energy: 2532kJ/606 Cals (29%), Protein: 13g (26%), Fat: 37g (53%), Sat Fat: 24g (100%), Carb: 54g (17%), Sugar: 48g (53%), Dietary Fibre: 3g (10%), Sodium: 52mg (3%).

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.

Method

  1. Step 1

    Preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites and vinegar in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves.

  2. Step 2

    Pour the chocolate over the mixture and use a large metal spoon to fold 2-3 times only (don’t overstir). Spoon the mixture onto the lined tray and gently shape into a disc.

  3. Step 3

    Bake for 1 1/2 hours or until the meringue is dry to the touch. Turn oven off. Leave the meringue in the oven, with the door ajar, for 1 hour to cool completely.

  4. Step 4

    Use an electric mixer to whisk the crème fraîche, cream, icing sugar and Frangelico, if using, in a medium bowl until soft peaks form.

  5. Step 5

    Carefully transfer the meringue to a serving platter. Top with the cream mixture, raspberries, hazelnuts and chocolate curls. Serve immediately.

Recipe tip

COOK. STORE. SAVE.
Cook it right:
A sudden drop in temperature can deflate the meringue and crack the outside. If it does crack, don’t throw it out – cover the cracks with cream, or break it up into smaller pieces to make an Eton mess.

Make and take: Bringing a pav for dessert? Store the meringue base in an airtight container, then top with the cream, raspberries and other toppings just before serving.

Chocolate swirl pavlova with raspberries and cream

Chocolate swirl pavlova with raspberries and cream
  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + 1 hour cooling time
Ingredients
  • 4 free-range egg whites
  • 1/2 tsp white vinegar
  • 1 cup (220g) caster sugar
  • 100g dark chocolate, melted
  • 250g crème fraîche
  • 1 cup (250ml) thickened cream
  • 2 tbs icing sugar mixture
  • 2 tbs Frangelico liqueur (optional)
  • 125g raspberries
  • 1/4 cup (35g) hazelnuts, toasted, coarsely chopped
  • Chocolate curls, to serve
    Description

    Chocolate and hazelnuts elevate this decadent dessert, with its crispy meringue base topped with luscious whipped cream and tangy raspberries.

    Method
    1. Step 1

      Preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites and vinegar in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves.

    2. Step 2

      Pour the chocolate over the mixture and use a large metal spoon to fold 2-3 times only (don’t overstir). Spoon the mixture onto the lined tray and gently shape into a disc.

    3. Step 3

      Bake for 1 1/2 hours or until the meringue is dry to the touch. Turn oven off. Leave the meringue in the oven, with the door ajar, for 1 hour to cool completely.

    4. Step 4

      Use an electric mixer to whisk the crème fraîche, cream, icing sugar and Frangelico, if using, in a medium bowl until soft peaks form.

    5. Step 5

      Carefully transfer the meringue to a serving platter. Top with the cream mixture, raspberries, hazelnuts and chocolate curls. Serve immediately.