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Photo of Chocolate pavlova with berries by WW

Chocolate pavlova with berries

Total Time
50 min
20 min
30 min
Crispy meringue, creamy chocolate mousse, and fresh berries make for the ultimate dessert


Egg white

5 medium

Caster sugar

1 cup(s), (220g)

Vanilla bean extract

1 tsp


1 tbs

Cocoa powder

1 tbs


2 tsp, (white)

Light cream

1 cup(s), (250ml)

Low fat chocolate mousse

248 g, (4x62g tubs)

Fresh strawberries

250 g, chopped

Fresh raspberries

125 g

Icing sugar

1 tsp, for dusting


  1. Preheat oven to 180°C or 160°C fan-forced. Line 3 baking trays with baking paper. Draw a 22cm circle on each sheet of paper.
  2. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved (see note). Gently fold in vanilla and cornflour. Place cocoa in a small bowl. Add vinegar and 2 teaspoons water and stir until smooth. Fold cocoa mixture into meringue mixture in 2 batches.
  3. Divide meringue mixture among prepared circles and spread evenly. Bake for 30–35 minutes or until crisp. Cool on trays.
  4. Meanwhile, gently whisk cream and chocolate mousse in a medium bowl until smooth.
  5. Place 1 meringue on a serving plate and spread with half the mousse mixture. Sprinkle with one-third of the strawberries. Repeat with remaining meringues, mousse mixture and strawberries to make 3 layers, finishing with strawberries on top. Sprinkle with raspberries and serve dusted with icing sugar.


TIP: Fresh eggs make the best meringue because they hold their shape longer. Separate the egg whites when cold but bring them to room temperature before beating. Use a clean, dry teaspoon to scoop out a little bit of meringue mixture and rub it between your fingers. If it feels grainy the sugar hasn’t dissolved so beat it a bit more.