Chocolate Pavlova



  • 4 egg whites from extra-large eggs
  • Pinch salt
  • 1 cup caster sugar
  • 2 tsp vinegar
  • 2 tbsp corn flour
  • 2 tbsp  cocoa


  1. Preheat oven to 150◦C (130◦C fan). 

  2. Beat egg whites and salt in the SuperSonic OR using the a Mixing Bowl with a handheld mixer until soft peaks form. Gradually add sugar a tablespoon at a time, beating until firm and glossy and sugar has completely dissolved. Add the vinegar, corn flour and cocoa, beat just until mixed in.

  3. Blob then spread mixture gently using a spatula onto a baking tray or silicone form. Reduce temperature to 120◦C and cook for 1 hour, 15 minutes, or until dry. Turn off oven and allow to cool inside with the door slightly ajar.

  4. Gently remove pavlova to a serving plate. Serve with whipped cream and extra toppings of choice.

    Tupper Tip: Make 2-3 and layer with whipped cream.