Chocolate Pavlova

Chocolate pavlova this Easter? Mmmm, I think so_23f92fb0
Serves: 10
Prep: 10 minutes
Cook: 1 hour 15 minutes

(adapted from a Nigella Lawson recipe, bless her.)

This is the perfect "bring a plate" dish for any occasion. This little beauty was whipped up this morning. It’s easy, delicious AND 1 serve is low FODMAP. moderation, sorry, it’s the dietitian in me! We got in the easter spirit with the addition of easter eggs. But you could add chocolate shavings or fresh low FODMAP fruit such as berries, kiwi fruit or passion fruit. 

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6 large egg white

240 g 8.7 oz

Caster sugar

300 g 10.6 oz

tbsp cocoa powder, sieved

12 g 0.4 oz

1 tsp balsamic vinegar

5 g 0.2 oz

Dark chocolate, grated

50 g 1.8 oz

Thickened cream, whipped

254 g 9 oz

Chocolate and fruit of your choice to decorate, optional


  1. Preheat the oven to 180°C/356°F

  2. Beat the egg whites until stiff peaks form. Beat in the sugar, one spoonful at a time and continue beating until the mixture is stiff and shiny. Fold through the cocoa, vinegar and grated chocolate until just combined.

  3. Line a baking tray with grease proof paper. Spread your mixture onto the paper in a 23cm diameter circle. Smooth the sides and top. Place in the oven and reduce temperature to 150°C/302°F. Bake for 1-1¼ hours. Turn the oven off when the pav is crisp on top and a little bit gooey in the middle. Open the oven door and let the pav cool completely inside.

Nutrition Information (per serve)
Energy 1084 Kj / 259 cal
Protein 3.60g
Carbohydrates 34.50g
Sugar 32.30g
Total Fat 12.00g
Saturated Fat 7.80g
Fibre 0.40g
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