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A summer showstopper that pairs beautifully with fresh berries and sunshine.

Crisp on the outside, marshmallow-soft inside, and elevated with rich chocolate — this pavlova is a celebration dessert if ever there was one. Add a drizzle of dark chocolate ganache and some fresh berries of choice and you’ve got a centrepiece worthy of Christmas Day, New Year’s gatherings, or any moment that deserves a little indulgence.

Ingredients

For the Chocolate Pavlova

6 large egg whites (room temperature)

1 ½ cups caster sugar

3 tbsp cocoa powder (sifted)

1 tsp white vinegar

1 tsp vanilla extract

60g Makana's Bittersweet Chocolate Baking Chips, finely chopped or melted and cooled slightly

For the Ganache

150g Makana's Bittersweet Chocolate Baking Chips

¾ cup cream

To Serve

1 cup whipped cream

1 ½ cups fresh berries (strawberries, raspberries, blueberries, etc.)

Optional (but highly encouraged!): Makana chocolate pieces broken over the top — Toffee Crunch shards are magic here.

Method

Preheat oven to 150°C. Line a large baking tray with baking paper. Trace a 20cm circle as your guide.

In a clean bowl, whisk egg whites until soft peaks form. Gradually add the sugar, a tablespoon at a time, whisking until the mixture is glossy and stiff. Rub a pinch between your fingers — if it feels grainy, keep whisking.

Sift over the cocoa. Add vinegar and vanilla. Fold gently with a spatula.

Add the dark chocolate and swirl lightly — don’t overmix; streaks look beautiful once baked.

Spoon mixture onto your circle, shaping into a round with a slight dip in the center.

Place in oven and immediately reduce temperature to 120°C.
Bake for 1 hour 15 minutes. Turn off oven and leave pavlova inside to cool completely (door closed) to avoid cracking.

Meanwhile, make the ganache: gently warm cream, pour over chocolate, rest for 2 minutes then stir until smooth. Cool until pourable but thick.

Once pavlova is fully cool, top with whipped cream, drizzle generously with ganache, scatter berries, and finish with Macadamia Butter Toffee Crunch pieces.

Serving Notes

• Best assembled just before serving.

• Pavlova shell can be baked a day ahead — store in an airtight container.

• Swap berries for poached cherries, figs or passionfruit in summer.