12 1 hour and 20 mins
Print Recipe

Chocolate Swirl Pavlovas with Fruit Salad


  • 4 egg whites
  • 1 cup caster sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla
  • 60g dark chocolate, melted, cooled
  • 300ml thickened cream, whipped to soft peaks
  • 825g can SPC fruit salad in juice, drained
  • Crushed maple pecans or walnuts to serve (see tip)
  • Double cream, to serve 


  1. Preheat oven to slow, 130°C fan-forced (150°C conventional). Line 2 oven trays with baking paper.
  2. In a large clean bowl, using an electric mixer, beat egg whites until firm peaks form. Add sugar, 1 tbsp at the time, beating between each addition to dissolve, until mixture is thick and glossy.
  3. Dollop chocolate over meringue, scoop mixture into 12 even mounds (about 8cm) onto trays, forming chocolate swirls through meringue and a slight central recess.
  4. Bake 50-60 minutes until firm to touch. Cool completely in turned off oven with the door ajar.
  5. To serve, fill with layers of two fruit, cream, more fruit and a sprinkle of nuts.

Tip: Make maple pecans (or walnuts) by tossing 1/4 cup nuts with 2 tbsp maple syrup in a frying pan over a high heat for 1-2 minutes. Tip onto baking paper. Allow to cool then chop. 

Chocolate Swirl Pavlovas with Fruit Salad

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