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Pavlova Wreath

  • 20 minutes prep, 2 hours bake/fridge
  • 12
  • Intermediate


  • 6 egg whites
  • 1 ½ cups caster sugar
  • 1/4 cup Koko Black Cocoa Powder
  • 1 tsp Balsamic vinegar
  • 300 ml thickened cream, whipped
  • 1/2 cup Koko Black Milk Chocolate Shavings
  • 1 punnet Strawberries
  • 1 punnet Raspberries
  • 1 punnet Blueberries
  • 1 punnet Blackberries
  • Koko Black Very Cherry Marbles


  1. To make your pavlova, preheat your oven to 150 degrees Celcius and line a tray with baking paper.
  2. Beat egg whites until soft peaks form, before adding in sugar in smaller batches and beating again. After this, you can fold in balsamic vinegar and Koko Black Cocoa Powder.
  3. Transfer your meringue to a tray and spread it out in the shape of a wreath. Bake for 1.5 hours until dry on the exterior, before turning the oven off and leaving the pavlova cool and continue cooking with the oven door slightly open.
  4. When serving the cooled pavlova, top with whipped cream, fresh berries, Koko Black Milk Chocolate Shavings and Koko Black Very Cherry Marbles.