A crisp, delicate meringue shell with a soft, marshmallow-like center, this Chocolate Mini Egg Pavlova Wreath is filled with rich chocolate ganache and topped with crunchy chocolate mini eggs. It’s the perfect show-stopping dessert for Easter or any springtime celebration.
Easter is just around the corner, and if you’re looking for a dessert that’s both elegant and festive, this Mini Egg Pavlova Wreath is sure to impress your family and guests. Finished with rich chocolate ganache and topped with crunchy chocolate mini eggs, it makes the perfect Easter centerpiece.
The meringue shell is beautifully crisp on the outside with a soft, marshmallow-like center. It’s delicate, melts in your mouth, and honestly tastes wonderful even on its own. Despite its stunning appearance, it’s surprisingly simple to make and requires just a handful of ingredients.
The only thing it requires is a little patience. The meringue takes about 2 hours to bake, followed by at least 2 hours to cool slowly in the oven, though it’s best left overnight. Once cooled, you can fill and decorate it just before serving for a truly show-stopping dessert.
WHY YOU’LL LOVE THIS CHOCOLATE MINI EGG PAVLOVA WREATH
- It’s a total showstopper. This Mini Egg Pavlova Wreath looks so elegant and festive, but it’s way easier to make than it seems!
- The texture is everything. You get that crisp, delicate shell on the outside and a soft, marshmallow-like center that just melts in your mouth.
- Chocolate lovers, this one’s for you. It’s filled with rich, silky chocolate ganache and topped with crunchy chocolate mini eggs!
- It’s perfect for Easter or any spring gathering. The wreath shape and colorful mini eggs make it feel extra special and seasonal.
- You can make it ahead. The meringue is best made the day before, so all you have to do is decorate it before serving, super convenient when you’re hosting.
- It uses simple ingredients. No fancy or hard-to-find items here, just a few basics that come together beautifully.
- Pavlovas are a great way to use up any leftover egg whites from other recipes that only use egg yolks. No waste, just something delicious!
INGREDIENTS NEEDED & NOTES
Egg whites – Fresh eggs work best for meringue. Let the egg whites come to room temperature before whipping, as this helps them achieve better volume. Simply separate the eggs straight from the fridge, then leave the whites to sit until they’re no longer cold.
Sugar – Sugar is essential for stabilizing the meringue. It strengthens the structure and creates that signature glossy finish. Be sure to use fine caster sugar (super fine sugar) so it dissolves easily into the egg whites, giving you a smooth, non grainy texture.
Lemon juice – Adds a subtle brightness to the flavor, while the acidity helps stabilize the meringue and ensures you achieve those perfect stiff peaks.
Cornstarch – Key to that classic pavlova texture! Crisp on the outside with a soft, fluffy, marshmallow-like center. It also helps the meringue hold its shape while baking, reducing the chance of it collapsing or weeping, and absorbs excess moisture.
Salt – Just a pinch helps balance the sweetness and enhances the overall flavor.
Vanilla extract – Adds warmth and depth, making the pavlova even more fragrant and delicious.
Cold water – A small amount helps create a softer, more tender center while maintaining the pavlova’s crisp outer shell.
Chocolate – This recipe uses semi-sweet chocolate for the ganache, giving it a rich, balanced flavor. You can also use milk chocolate, but reduce the amount of cream slightly to achieve a thicker consistency.
Cream – Used to make the chocolate ganache filling. For best results, use heavy cream with 35–40% fat content to ensure a smooth, rich, and stable ganache.
TOOLS & EQUIPMENT YOU’LL NEED
Electric mixer
Mixing bowl
Rubber spatula
Baking sheet
Parchment paper
Piping bag
Piping tip
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE MINI EGG PAVLOVA WREATH
Pavlova Shell:
120g (about 4 large egg) egg whites, room temperature
1 tablespoon fresh lemon juice
200g (1 cup) caster sugar
a pinch of salt
1 teaspoons cornstarch
1 teaspoon vanilla extract
1 teaspoons ice cold water
Chocolate Ganache:
113g (4oz) bitter sweet chocolate, chopped
120g (1/2 cup) heavy cream
chocolate mini eggs
STEP 1 – Make the Pavlova Shell
Position a rack in the lower part of the oven and preheat to 275°F. On a piece of parchment paper, trace a 9-inch circle, then draw 6 smaller circles inside the larger one to guide your wreath shape. Turn the parchment over so the lines are underneath, and place it on a large baking sheet.
Using a stand mixer or hand mixer fitted with a whisk attachment, whisk the egg whites and fresh lemon juice on medium-high speed until foamy, about 2 minutes.
Gradually add the caster sugar, about 2 tablespoons at a time, while continuing to whip. Once all the sugar has been added, increase the speed to high and beat until stiff peaks form. The meringue should be very stiff, glossy, and smooth, with no visible sugar grains.
Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, add the salt, cornstarch, vanilla extract, and ice-cold water. Mix for about 2 minutes, until everything is evenly incorporated and the meringue remains thick and stiff.
Transfer the meringue to a piping bag fitted with a star tip. Using the drawn circles as a guide, pipe small nest shapes to form a wreath.
Place the pavlova in the oven and bake at 275°F for 30 minutes, or until it begins to turn a very pale tan color. Then reduce the temperature to 250°F and continue baking for another 90 minutes.
Turn off the oven, keep the door closed, and leave the oven light on. Let the pavlova cool slowly inside for at least 2 hours, or preferably overnight, to achieve the perfect texture.
STEP 2 – Make the Chocolate ganache, Decorate, and Serve
Place the chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges, do not let it boil.
Immediately pour the hot cream over the chocolate, cover with aluminum foil, and let it sit for about 1 minute to melt. If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir until smooth and silky.
Carefully transfer the pavlova to a serving plate. Fill each nest with chocolate ganache, then decorate with chocolate mini eggs and fresh flowers for a beautiful finish.
TIPS FOR MAKING THE BEST CHOCOLATE MINI EGG PAVLOVA WREATH
- Always make sure your mixing bowl and whisk are completely clean and dry before starting. Any grease or moisture can prevent the egg whites from whipping properly.
- Let the egg whites come to room temperature before whipping, as this helps them achieve better volume. Also, make sure there’s no trace of egg yolk in the mixture.
- Use superfine (caster) sugar so it dissolves easily into the egg whites. Undissolved sugar can cause the pavlova to weep during baking.
- The meringue should be thick, glossy, and hold stiff peaks. If it’s too soft, the pavlova won’t hold its shape when baked.
- After baking, turn off the oven and leave the pavlova inside to cool completely for at least 2 hours, or preferably overnight. This slow cooling helps prevent cracks and creates the perfect texture.
- Carefully peel the cooled pavlova from the parchment paper and transfer it to a serving plate before adding any fillings or toppings.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
Pavlova is best enjoyed fresh after decorating, as the meringue will gradually soften as it absorbs moisture from the filling. But if you have leftovers, you can store them in the fridge—here’s how:
- Cut the pavlova wreath into individual portions for easier storage.
- Place them in an airtight container or cover tightly with plastic wrap. Moisture is the enemy of meringue, so avoid leaving it uncovered in the fridge, as humidity can make the shell sticky and soft.
- Before serving, let it sit at room temperature for about 20 minutes so the ganache softens slightly and becomes nice and creamy again.
Chocolate Mini Egg Pavlova Wreath
A crisp, delicate meringue shell with a soft, marshmallow-like center, this Chocolate Mini Egg Pavlova Wreath is filled with rich chocolate ganache and topped with crunchy chocolate mini eggs. It’s the perfect show-stopping dessert for Easter or any springtime celebration.
Ingredients
Pavlova Shell:
- 120g (about 4 large egg) egg whites, room temperature
- 1 tablespoon fresh lemon juice
- 200g (1 cup) caster sugar
- a pinch of salt
- 1 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoons ice cold water
Chocolate Ganache:
- 113g (4oz) bitter sweet chocolate, chopped
- 120g (1/2 cup) heavy cream
- chocolate mini eggs
Instructions
STEP 1 – Make the Pavlova Shell
- Position a rack in the lower part of the oven and preheat to 275°F.
- On a piece of parchment paper, trace a 9-inch circle, then draw 6 smaller circles inside the larger one to guide your wreath shape. Turn the parchment over so the lines are underneath, and place it on a large baking sheet.
- Using a stand mixer or hand mixer fitted with a whisk attachment, whisk the egg whites and fresh lemon juice on medium-high speed until foamy, about 2 minutes.
- Gradually add the caster sugar, about 2 tablespoons at a time, while continuing to whip.
- Once all the sugar has been added, increase the speed to high and beat until stiff peaks form. The meringue should be very stiff, glossy, and smooth, with no visible sugar grains.
- Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on medium-low speed, add the salt, cornstarch, vanilla extract, and ice-cold water. Mix for about 2 minutes, until everything is evenly incorporated and the meringue remains thick and stiff.
- Transfer the meringue to a piping bag fitted with a star tip. Using the drawn circles as a guide, pipe small nest shapes to form a wreath.
- Place the pavlova in the oven and bake at 275°F for 30 minutes, or until it begins to turn a very pale tan color. Then reduce the temperature to 250°F and continue baking for another 90 minutes.
- Turn off the oven, keep the door closed, and leave the oven light on. Let the pavlova cool slowly inside for at least 2 hours, or preferably overnight, to achieve the perfect texture.
STEP 2 – Make the Chocolate ganache, Decorate, and Serve
- Place the chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges, do not let it boil.
- Immediately pour the hot cream over the chocolate, cover with aluminum foil, and let it sit for about 1 minute to melt, then whisk until smooth and glossy.
- If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir until smooth and silky.
- Carefully transfer the pavlova to a serving plate. Fill each nest with chocolate ganache, then decorate with chocolate mini eggs and fresh flowers for a beautiful finish.