We Aussies love our pavs so here’s one with a chocolate twist for sweet tooths. Just add a flag.


Serves 12

6 egg whites
1½ cups caster sugar
2 teaspoons white vinegar
1 tablespoon cornflour
2 teaspoons vanilla extract
¾ cup flaked almonds
100g dark chocolate, finely chopped
300ml thickened cream
1 tablespoon marsala (optional)
2 teaspoons instant espresso coffee
200ml crème fraiche
500g fresh mixed berries


Draw a 20 centimetre circle on three pieces of baking paper and line three baking trays. Preheat oven to 120°C.
Use an electric mixer to beat egg whites in a clean, dry bowl until soft peaks form.
Gradually add sugar, beating well between additions until the sugar dissolves and the mixture is thick and glossy.
Beat in the vinegar, cornflour and vanilla until combined.
Divide the meringue between the prepared trays and spread evenly to the edges of the circles. Sprinkle with almonds.

Bake at 120°C for 50 to 60 minutes, rotating the trays every 20 minutes, or until firm to touch.
Turn off oven. Leave meringues in the oven, with the door ajar, to cool completely.

To make chocolate cream

Bring 100ml of the cream, marsala and coffee powder just to the boil in a small saucepan over low heat.
Remove from heat and add chocolate, stirring until melted and smooth. Transfer to a bowl and cool to room temperature.
Beat the crème fraiche and the remaining cream together with an electric mixer until firm peaks just form. Do not over-beat.
Add the cooled chocolate mixture and fold together until combined. Refrigerate for 30 minutes or until thickened slightly, if necessary.
Place one meringue disk on a serving plate and spread with half the chocolate cream.
Repeat with remaining meringue and chocolate cream. Scatter with berries and serve.


Use a few dollops of meringue to stick the baking paper to the oven trays to help stop the paper slipping when you spread the meringue. The meringues can be made a day ahead and stored in an airtight container. The chocolate cream can be made several hours ahead and refrigerated. Assemble the cake close to serving time and if berries are abundant, add a few between the layers as well.

Recipe courtesy of the Dairy Kitchen. For more great recipes, click here.

Prep time: 50min Cook time: 60min