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Chocolate Easter Pavlova | GF

Bunny head shaped chocolate meringue topped with a vanilla whipped cream, fresh fruits and a passion fruit sauce.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Australia, New Zealand
Keyword: Easter dessert, Pavlova
Servings: 8 people
Calories: 260kcal

Equipment

  • Stand mixer
  • Piping bags and tips

Ingredients

Chocolate meringue

  • 4 egg whites - room temperature (120 g)
  • 1 cup sugar (220 g)
  • 2 tbsp cocoa powder - sifted (15 g)
  • tsp cream of tartar

Vanilla whipped cream

  • 1 cup whipping cream - 33% M.F. minimum (250 ml)
  • 4 tsp granulated sugar (20 g)
  • 1 tsp vanilla paste/extract

Passion fruit sauce

  • 2 passion fruits
  • 2 tsp granulated sugar (10 g)
  • 2.5 tbsp orange juice (25 ml)
  • 1.5 tbsp cold water (25 ml)
  • ¼ tsp cornstarch

Toppings

  • fresh fruits : mango slices, strawberries, raspberries
  • icing sugar
  • freeze dried fruits
  • white chocolate curls...

Instructions

Chocolate meringue - make the day before

  • Start by drawing the bunny head shape on parchment paper:
    Draw a circle with a ring (you can also use a plate, anything round you can find at home!), and two ears (I used an offset spatula) on parchment paper. The circle has a diameter of 6-6.5 inches/16 cm, and the ears are about 5.5 inches/14 cm long, and 1.5 inches/4 cm wide.
    Always remember that the meringue is going to get a bit bigger when baking so leave a small gap between the ears when piping.
    When you're done, turn the parchment paper upside down so you don't pipe the meringue on the ink.
  • Preheat the oven to 275°F - 135°C.
  • Put the egg whites with the cream of tartar in the bowl of your stand mixer. Whisk on medium-high speed until frothy. Add the sugar in three times, whipping the meringue for 30 seconds to a minute before adding the next third of sugar.
  • When the meringue is shiny and has reached stiff peaks, incorporate the sifted cocoa powder, gently, with a rubber spatula. Do not over mix or the meringue will be too runny.
  • Using a piping bag with a large tip, pipe the outside of the bunny head first, and then fill it with the rest of the meringue.
  • Bake for 1 hour at 275°F - 135°C.
    Turn the oven off, and leave the meringue in there until the next day.

Passion fruit sauce - make the day before

  • In a small pot, bring to a boil the passion fruit pulp, orange juice, and sugar.
  • Dilute the cornstarch with the cold water in a small dish.
  • When the passion fruit mixture is boiling, pour in the cornstarch/water, while whisking. Cook for a couple more minutes, mixing continuously.
  • Allow to cool down and refrigerate overnight.

Garnishing the pavlova - the day of

  • Whip the cream with the sugar and vanilla to medium peaks, and fill a piping bag with the tip of your choice.
  • Clean and cut the fruits, and prepare all the ingredients you'll need to decorate the pavlova.
  • Place the fruits on top of the meringue, pipe the vanilla whipped cream around the fruits, and drizzle the passion fruit sauce.
  • Sprinkle icing sugar all over the pavlova, and any other ingredients of your choice : chocolate curls, freeze dried fruits, etc, on top of the whipped cream
  • Enjoy right away!

Notes

  • For the meringue: use fresh egg whites at room temperature for best results.
    If you don’t like chocolate, you can make a plain meringue with the same ingredients, just omit the cocoa powder.
  • For the vanilla whipped cream: to ensure that the cream is going to whip well, place the bowl you’re going to whip the cream in, in the fridge, for a few hours.
  • For the passion fruit sauce: passion fruits are ready to be eaten when their skin is wrinkly. Dilute the cornstarch in cold water before incorporating to the sauce to avoid lumps.
  • Storage: pavlova doesn’t keep well and is best eaten the day of, even the hour of! Store the leftovers in the fridge for up to two days.
  • Calories are per one serving (total calories for this recipe: 2077).