Easy Chocolate Pavlova

  • Serves: 8
  • Cooking Time: 75 MINS
  • Total Calories: 274 CALS

Nutrients per serving:

  • Protein: 5.7g
  • Fat: 7.3g
  • Carbohydrate: 50.1g


Preheat oven to 250 F (120 C)


Line two baking sheets with foil. Trace  3-1/2 inch ( 8-9 cm) circles on foil. Place egg whites in a bowl and place bowl in warm water for 3 minutes; remove. Add vanilla, cream of tartar, salt and 1/4 cup (50 mL) sugar. Beat with electric mixer until soft peaks form. Gradually add remaining sugar, 2 tbsp (30 mL) at a time, beating until sugar is completely dissolved and meringue is very stiff. Spoon meringue into circles on foil; spread with a spoon, building a rim. Bake 75 minutes or until meringues and crisp but not browned, and can be removed from foil. Turn oven off and leave meringues in the oven, with the door closed, 4 hours overnight.


In a medium saucepan, combine cornstarch and sugar. Stir in milk and chocolate. Bring to a boil over medium heat, stirring constantly, and cook 30 seconds. Beat half of the mixture into the egg yolks. Pour yolk mixture into saucepan. Cook, stirring over low heat 1 minutes, without letting it boil. Stir in vanilla. Transfer mixture to a bowl. Place a sheet of plastic wrap directly over filling and refrigerate until cold. Spoon cold filling into meringue shells. Cover with aluminum foil. Refrigerate 3 to 24 hours. Garnish with fruit before serving.

Preparation: 30 minutes

Cooking: 1-1/4 hours plus drying

Refrigeration: 3 hours


  • Meringues
  • 4 egg whites
  • 1/2 tsp (2 mL) vanilla extract
  • 1/4 tsp (1 mL) cream of tartar
  • pinch of salt
  • 1 cup (250 mL) sugar
  • Filling
  • 2 tbsp (30 mL) cornstarch
  • 1/2 cup (125 mL) sugar
  • 1 1/2 cups (375 mL) milk
  • 2  1 oz (28 g) squares unsweetened chocolate, chopped
  • 4 egg yolks
  • 1/2 tsp (2 mL) vanilla extract fruit, for garnish