Chocolate Pavlova with Nutella and Strawberries

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You can’t beat a classic pavlova with crunchy white clouds of meringue and cream, or can you? How about a chocolate pavlova? With Nutella? Now we’re talking! I made this a double decker pavlova purely to have an excuse to fit more Nutella, strawberries and cream between the layers :)

Chocolate Pavlova with Nutella and Strawberries
Prep time
Cook time
Total time
Serves: 6
  • 4 egg whites (room temp)
  • 1 cup caster sugar
  • 3 tsp cornflour
  • 1 tsp white vinegar
  • 3 tsp cocoa powder
  • 250ml thickened cream
  • ¼ cup Nutella (or more if you want, no judgement)
  • 1 punnet of strawberries
  1. Preheat oven to 150°C and line 2 baking trays with parchment paper.
  2. Using an electric mixer, beat egg-whites until soft peaks form.
  3. Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  4. Add the cornflour, vinegar and cocoa powder and fold through.
  5. Spoon mixture into 2 18-20cm circles. Using a palette knife, shape into a circle with high sides.
  6. Place in the oven, reduce the heat to 120°C and cook for 45 minutes.
  7. Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).
  8. Using an electric mixer, beat cream until soft peaks form.
  9. Gently transfer first layer of pavlova to a cake stand. Spread half the cream over the top, followed by half of the Nutella (microwave it for 10 seconds to help make runny).
  10. Chop half of the strawberries into a rough dice and sprinkle on top.
  11. Carefully put on the second layer of pavlova and repeat the cream and Nutella process. Garnish the top with halved strawberries.
  12. To serve, a dusting of icing sugar.

Here we have the first layer of the chocolate pavlova, covered in a generous layer of whipped cream, Nutella and chopped strawberries.

Then gently sandwich the second layer of pavlova on top, spread the whipped cream across using a spatula and then Jackson Pollock away with your Nutella! I like letting a few bits drip down the sides of the pavlova. Decorate with halved strawberries and a sprinkle of icing sugar and you’re in chocolate-pavlova heaven!

Oh! And the kind folks at Kitchenaid kindly loaned me my dream mixer – a pistachio stand mixer!

The whisk attachment made whipping my egg whites and cream a breeze. In fact it was so efficient I nearly over-whipped my cream as I wasn’t expecting it to get the job done so quickly. Oops!

I was so impressed with its performance (and looks) it even got to guest star in the background before the pavlova was promptly devoured.


A big thank you to Claire for hosting this month’s Sweet Adventures Blog Hop with the brilliant theme Meringue Mania! I am looking forward to salivating over everyone else’s delicious meringue-themed desserts.

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    • Swah says

      I’m still dreaming of owning it too Tina… I am hoping for my 30th! But that is over a year away so I guess I have to be patient :p

  1. says

    Perfect Swah most definitely need two layers so you can eat more Nutella and strawberries, I can’t think of a better idea. i love the colour of that kitchen aid. I can’t survive without mine, i use it every day

    • Swah says

      Anything that encourages eating more Nutella and strawberries is highly recommended! I can’t wait to one day own a Kitchen Aid mixer myself :)

  2. miss muffins says

    Hey Swah,
    Going to have to try this!

    Have you tried doing the chocolate pav with red wine vinegar or balsamic vinegar? It adds this glorious tangy dimension. I add about 100-150g finely grated chocolate to my chocolate pavs too. Cause too much of a good thing is too much, with chocolate being the exception that proves the rule ;)

  3. says

    frosting which was an epic fail, the cupcakes ternud out to be scrumptious! I got the recipe from Simone Anne’s Blog; she has some great things on there so be sure to check it out! #gallery-1 { margin: auto; }

  4. Danijela says

    I was looking for a wow factor this Christmas and I have found it!!
    Can I make the whole thing the day before and keep in fridge?? Or can I make the meringue the day before and decorate on the morning??
    Can’t wait to attempt this

    • Swah says

      Hello! I would just make the meringue, and then whip the cream and assemble right before servings. Otherwise the cream and Nutella can cause the meringue to collapse and get soggy. Enjoy :)

  5. Anna says

    Hi, this looks amazing! I wanna try it out soon.
    Should I place both the baking trays in the oven and bake them together, or I can bake them separately since my oven is quite a small one?


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