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). Place Silicone Wonder Mat on an oven tray.

  2. Beat egg whites and salt in an electric mixer on medium speed until soft peaks form. Gradually add sugar a tablespoon at a time, beating until firm and glossy and sugar has completely dissolved.

  3. Add the vinegar, corn flour and cocoa, beat just until mixed in. Blob then spread mixture gently onto mat just inside 8 inch ring printed on mat. 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 Easter decorations.

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