Step Christmas up a notch with this DIY pavlova grazing dessert platter

This will be a hit at your next party - trust us!
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Let your guests create their own bespoke dessert with a sweet take on the traditional savoury grazing platter: a pavlova dessert grazing platter!

Instead of cold meats and crackers there’s fruit sauce, chocolate topping, fresh cream and other treats to sprinkle over the mini pavlova nests. How fun!

Pavlovas and sauces can be made up to one day ahead making prep easy. Store pavlovas in an airtight container at room temperature, in a cool place. Keep sauces in airtight containers in the fridge. Reheat chocolate sauce in microwave on High (100%) in 20 second bursts until warm before serving. 

RELATED: Pavlova Wreath with Passionfruit Custard





Trace eight x 7cm circles, about 2cm apart, onto each of two sheets of baking paper. Grease two large oven trays. Place paper, trace-side down, onto prepared trays. 


To make mini pavlovas, beat egg whites in a large bowl of an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 to 6 minutes to form a thick and glossy meringue. Beat in vinegar and cornflour. 

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Dot six to eight drops of colouring randomly over meringue. Gently fold twice only, to create a marbled effect. Spoon meringue evenly into circles on trays. Gently spread to edges. 4 Dot another drop of colouring onto each meringue and use a skewer to swirl through.


Cook in a very slow oven (120C) for about 1 hour, or until pavlovas are dry and firm to touch. Turn off oven. Leave pavlovas to cool in oven with door ajar for 1 hour. Remove. 


To make raspberry sauce, combine raspberries and sugar with 1 tablespoon water in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 5 minutes or until thickened. Remove. Strain through a sieve over a bowl. Discard seeds. (Makes 1 cup.) Cover and refrigerate. 


To make chocolate sauce, place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Cool slightly. (Makes 1 1/3 cups.)


To serve, place whipped cream, passionfruit pulp and sauces in separate serving bowls. Arrange on a serving platter or board with pavlovas, berries and chocolate. 

RELATED RECIPE: Crowd Pleaser Pavlova

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