Chocolate and Wattle Seed Pavlova

This terrific chocolate pavlova is perfect for Australia day with the addition of the subtle coffee flavour of wattle seed.

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• 6 egg whites, at room temperature

• 1½ cups caster sugar

• 80g CADBURY Milk Baking Chocolate, finely grated

• 1 teaspoon wattle seed

• 2 cups whipped cream or ice cream, for serving

• Fresh berries, for decoration

• Chocolate curls, for decoration


BEAT the egg whites until stiff peaks form. Gradually add the sugar ¼ cup at a time beating well between each addition until the meringue is thick and glossy and sugar has dissolved. Gently fold through the chocolate and wattle seed.
SPREAD a third of the meringue onto a paper lined baking tray to make a 24cm circle. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a moderately slow oven 150ºC for 1 ½ hours. Turn off oven and cool completely in the oven.
FILL the centre of the pavlova with the cream and decorate with berries and chocolate. Serve immediately.

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