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Photo of Chocolate pavlova with berries by WW

Chocolate pavlova with berries

PersonalPoints™ per serving
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.