1. Heat the oven to 140c and line 3 baking trays with baking parchment
  2. Crack the eggs and split the white from the yolks into two separate bowls, a large for the whites and a small for the yolks (make sure the one for the egg whites is clean, wipe with white wine vinegar to make sure). Save the yolks for another dish or discard
  3. Add a pinch of salt to the egg whites and whisk using an electric whisk until the mixture resembles a fluffy cloud, then very slowly (about a spoon at a time) add the sugar until it is all blended and you have a silky and stiff mixture
  4. Add the cacao and mix well. Divide the mixture between the three baking trays then carefully spread the mixture to make a large circle, try to keep as even as possible. The meringue should be about an inch thick at least
  5. Bake in the oven for about 1hr – 1 ½ hrs until crisp on the outside but chewy in the middle. Turn off oven and leave to cool inside the oven
  6. Mix all the filling ingredients together. Once the meringue is cool then carefully take off the baking parchment and place on a large serving platter. Spread 1/3 of the mixture onto the meringue then repeat for the next two layers.
  7. Roughly chop the nuts and sprinkle over the pavalova and then decorate with mini eggs and edible flowers

Shopping List

  • 12 free range eggs
  • 600g soft brown sugar
  • pinch fine sea salt
  • 85g raw cacao powder
  • 150g pecans lightly roasted
  • 150g hazelnuts lightly roasted
  • 350g mascarpone
  • 500g natural yoghurt
  • 1tsp vanilla extract
  • (100g raw cacao powder – to use if you want chocolate cream)