If you’re anything like us, you probably have a sweet tooth, which means you’re extra excited for the sugar fest that is Easter.

Our good friend and dessert connoisseur, Viola Marie of Project Sweet Stuff, has more than a few tasty treats up her sleeve, just in time for the sugary season.

For a good old fashioned Australian Easter, we’re bringing you Project Sweet Stuff’s Easter Berry Chocolate Pavlova.

Enjoy!

easter berry pavlova project sweet stuff

Easter Berry Chocolate Pavlova

Ingredients

Store bought pavlova (for easy use. Non-lazy bakers are free to whip one up from scratch)

Store bought seasonal berries

2 figs, cut into quarters

1 large Easter egg

5 medium Easter eggs

A handful of small Easter eggs

300ml thickened cream (for the chocolate topping)

150 grams dark chocolate, melted

1 teaspoon vanilla essence

Method

Using an electric beater or standalone mixer, whip the thickened cream on medium speed. As the cream starts to thicken (it should still appear to be liquid), slowly add the melted chocolate and vanilla essence.
Whip the mixture until stiff peaks appear.
Generously smear the top of the pavlova with chocolate cream.