Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Total Time 1 hr Servings: 6 Best Season: Suitable throughout the year



  1. Preheat the oven to180 oC

  2. Line a baking sheet with parchment paper and draw an 8” circle on the paper, I use this as a guide to what size the meringue base should be

  3. Put the egg whites in a bowl and whisk until stiff peaks form

  4. Gradually add the caster sugar, cocoa powder and cornflour while constantly whisking the mixture

  5. The meringue should form stiff peaks and be glossy

  6. Place the meringue onto the baking sheet and shape into the circle marked on the paper

  7. Using a spatula, run it up the outside edge from the bottom to top all round the meringue, this strengthens the sides

  8. Flatten the top with a spatula

  9. Place in the centre of the oven for 40 minutes

  10. Turn off the oven and open the door but leave the meringue in the oven until it cools

  11. Spoon the whipped cream on top of the meringue once it has cooled completely

  12. Decorate with the berries and chocolate chips and serve immediately

Keywords: gluten free dessert recipes, recipes, dairy free pavlova, dessert recipes
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