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Chocolate Pavlova with Nutella and Strawberries

4.80 from 5 votes
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Author: Swah


  • 4 egg whites room temp
  • 1 cup caster sugar
  • 3 tsp cornflour
  • 1 tsp white vinegar
  • 3 tsp cocoa powder
  • 250 ml thickened cream
  • 1/4 cup Nutella or more if you want, no judgement
  • 1 punnet of strawberries


  • Preheat oven to 150°C and line 2 baking trays with parchment paper.
  • Using an electric mixer, beat egg-whites until soft peaks form.
  • Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  • Add the cornflour, vinegar and cocoa powder and fold through.
  • Spoon mixture into 2 18-20cm circles. Using a palette knife, shape into a circle with high sides.
  • Place in the oven, reduce the heat to 120°C and cook for 45 minutes.
  • Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).
  • Using an electric mixer, beat cream until soft peaks form.
  • 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).
  • Chop half of the strawberries into a rough dice and sprinkle on top.
  • Carefully put on the second layer of pavlova and repeat the cream and Nutella process. Garnish the top with halved strawberries.
  • To serve, a dusting of icing sugar.


What we call cornflour in Australia and the UK is known as cornstarch in America