The holidays are great for flexing those baking skills, and if you are looking to impress over the Easter holidays, you have to make this delicious Easter Pavlova.
This Easter Pavlova recipe is made from a crisp chocolate-swirled meringue shell filled with chocolate custard and topped with sweet whipped cream and Easter eggs. This recipe is the perfect addition to your Easter lunch.
If you are looking for other Easter baking ideas, have a look at this recipe for an Easter Bundt Cake, this recipe for Mini Easter Cupcakes, or this recipe for Cheesecake Filled Easter Eggs.
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Ingredients
This is the perfect Easter dessert! To make it you will need the simple ingredients listed below, remember to always use fresh ingredients when baking.
- Castor sugar
- Egg whites
- White wine vinegar
- Dark chocolate
- Custard
- Whipping cream
- Powdered sugar
- Raspberries
- Easter chocolate eggs
Castor sugar – use super fine sugar to make this meringue rather than granulated sugar.
Egg whites – it’s easiest to separate eggs when they are cold, and since this recipe uses a Swiss meringue method, the temperature of the eggs when you start baking doesn’t matter.
Dark chocolate – dark chocolate is used to swirl through the meringue before baking as well as to flavor the custard. I used 70% cocoa Lindt chocolate, you can choose to use dark or milk chocolate depending on your preference.
Custard – choose your favorite store-bought custard for the pavlova filling. You can choose to make your own if you’d prefer.
Whipping cream – choose a high-fat whipping cream for the topping, and whip it from cold for the best results.
Raspberries – fresh berries are used for decoration and to cut the sweetness of this dessert, you can choose to omit them if you’d prefer or use other fresh fruit.
Easter chocolates – choose your favorite Easter eggs to decorate this pavlova with.
See the full recipe below for quantities.
Instructions
To make this Easter egg pavlova follow the simple steps below. First, you will make the pavlova and allow it to cool in the oven for a few hours, and then you can prepare the custard and cream toppings.
instructions for meringue
STEP 1: Preheat oven. Preheat the oven to 160°C (320°F) and line a large baking tray with parchment paper. Draw a 22cm diameter circle onto the paper and invert it.
STEP 2: Heat sugar and egg whites. Add the egg whites and sugar to a heatproof bowl set over a saucepan of simmering water.
STEP 3: Allow the sugar to melt. With the egg white mixture set over a double boiler, whisk continuously until the mixture is warm to the touch and the sugar has melted. Check this by rubbing a bit of the meringue mixture between your fingertips to ensure no sugar granules.
STEP 4: Beat. Once melted transfer the meringue mixture to a bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed for 10 minutes until stiff peaks, the meringue must be thick and glossy.
STEP 5: Melt chocolate. While the meringue is beating, add the chopped chocolate to a microwave-safe bowl and melt it in the microwave at increments of 20 seconds, be sure to stir often and do not overheat.
STEP 6: Combine meringue and chocolate. Add the melted chocolate to the meringue mixture and swirl the chocolate through using a rubber spatula.
STEP 7: Shape the pavlova. Pour the meringue mixture onto the prepared oven tray and use the back of a spoon or spatula to push the mixture to the edges of the circle. Create a recess in the middle of the pavlova for the filling.
STEP 8: Bake. Bake it in the middle of the oven for 1 hour, the pavlova is ready when the edges are crisp and it lifts easily off the baking paper. Turn the oven off and allow the pavlova to cool in the oven for about 3 hours, or overnight.
Instructions for assembly
STEP 1: Remove pavlova from the oven. Remove the cooled pavlova from the oven and carefully remove the baking paper from the bottom of the meringue. Place the pavlova onto a serving plate.
STEP 2: Make custard. Add the chopped chocolate to a microwave-safe bowl and melt it in the microwave at increments of 20 seconds, be sure to stir often and do not overheat. Add the custard and melted chocolate to a mixing bowl and stir to combine. Pour the chocolate custard into the center of the pavlova.
STEP 3: Make the cream. Add the cold whipping cream and icing sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed until the soft peaks. Spoon the cream over the top of the chocolate custard.
STEP 4: Decorate. Decorate the pavlova with raspberries and Easter eggs, serve, and enjoy!
Hint: Make sure the whisk and bowl you are using to beat the egg whites are clean and completely free from any fat residue, otherwise your whites will not whip properly.
Variations
This Easter meringue recipe can be adapted to fit any occasion by changing the way you decorate it! Choose to decorate it just with berries for a special occasion dessert, or turn this into a Christmas pavlova and decorate it with cherries and mini ginger cookies.
If you'd like to try out other pavlova recipes, then have a look at these Fruity Mini Pavlovas or this recipe for a Christmas Wreath Pavlova.
If you are wondering how to use up your leftover egg yolks then have a look at this recipe for Pistachio Tiramisu or this recipe for White Chocolate Creme Brulee.
Equipment
To make this easy homemade meringue you will need an electric whisk, either an electric hand-whisk or a stand mixer with a wire whisk attachment. You will also need greaseproof paper and a large baking sheet.
Storage
The pavlova shell should be made the day before serving and kept in the oven cooling overnight before decorating. Once the chocolate custard and whipped cream have been added, it is best to eat this dessert as soon as possible.
Undecorated pavlovas can be kept in an airtight container at room temperature for a week. This recipe is for a crispy pavlova shell, not a soft-centered pavlova.
I do not recommend freezing this dessert.
Top tip
The success of meringue recipes almost always has to do with your oven settings, so be sure you set your oven correctly and test the true temperature with an oven thermometer.
FAQ
Yes, you can substitute lemon or lime juice instead of vinegar. Both acids help stabilize the egg whites.
Yes, you can, however, the meringue needs to cool in the oven for a minimum of 3 hours so be sure to make the pavlova early in the morning if you are planning to serve it for lunch.
I always recommend using a kitchen scale for accuracy. In the recipe card below you will see estimated weight conversions for this recipe however for the best results, I recommend using a scale and measuring in grams.
Related
Looking for other recipes like this? Try these:
This Easter pavlova is the perfect chocolate dessert to spoil your family with! If you make this chocolate lover's dream and love it as much as I do then please leave a comment and star review below, I love hearing from all of you!
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Happy Baking
With Love,
Kitty
📖 Recipe
Easter Pavlova
Equipment
- 1x large sheet pan
Ingredients
Chocolate Pavlova
- 225 g egg whites
- 450 g castor sugar
- 2 teaspoon white wine vinegar
- 100 g dark chocolate
Chocolate Custard
- 350 ml custard
- 60 g dark chocolate
Cream
- 500 ml whipping cream
- 2 tablespoon icing sugar
- Easter eggs to decorate
Instructions
Chocolate Pavlova
- Preheat the oven to 160°C fan (320°F) and line a large baking tray with parchment paper. Draw a 22cm diameter circle onto the paper and invert it.
- Add the egg whites and sugar to a heatproof bowl set over a saucepan of simmering water.
- With the egg white mixture set over a double boiler, whisk continuously until the mixture is warm to the touch and the sugar has melted. Check this by rubbing a bit of the meringue mixture between your fingertips to ensure no sugar granules.
- Once melted transfer the meringue mixture to a bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed for 10 minutes until stiff peaks, the meringue must be thick and glossy.
- While the meringue is beating, add the chopped chocolate to a microwave-safe bowl and melt it in the microwave at increments of 20 seconds, be sure to stir often and do not overheat.
- Add the melted chocolate to the meringue mixture and swirl the chocolate through using a rubber spatula.
- Spoon the meringue mixture onto the prepared oven tray and use the back of a spoon or spatula to push the mixture to the edges of the circle. Create a recess in the middle of the pavlova for the filling.
- Bake in the middle of the oven for 1 hour, the pavlova is ready when the edges are crisp and it lifts easily off the baking paper. Turn the oven off and allow the pavlova to cool in the oven for about 3 hours, or overnight.
Assembly
- Remove the cooled pavlova from the oven and carefully remove the baking paper from the bottom of the meringue. Place the pavlova onto a serving plate.
- Add the chopped chocolate to a microwave-safe bowl and melt it in the microwave at increments of 20 seconds, be sure to stir often and do not overheat. Add the custard and melted chocolate to a mixing bowl and stir to combine. Pour the chocolate custard into the center of the pavlova.
- Add the cold whipping cream and icing sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed until the soft peaks. Spoon the cream over the top of the chocolate custard.
- Decorate the pavlova with raspberries and Easter eggs, serve, and enjoy!
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