Choc-ripple turkish delight pavlova

Choc-ripple turkish delight pavlova


Pavlova is one of my favourite dessert cakes (I’m still convinced it is a cake!) The dessert was named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s and was very popular.

The origin of this dessert is somewhat a source of argument between Australia and New Zealand for many years. New Zealanders often cite the story of an unnamed chef at a Wellington hotel, who is said to have invented the pavlova during the ballerina’s only tour of the country in 1926.

A good ‘Pav’ has a wonderful crisp crust and soft, marshmallow centre, usually topped with fruit and whipped cream. In Australia ‘The Pav’ is served during celebratory and holiday meals in summertime.

This Pavlova is inspired by one of my favourite chocolate bars, a Turkish Delight. This Chocolate Ripple Turkish Delight Pavlova is sooo good! Bitter dark chocolate works really well with the sweetness of the Pavlova, then the tartness of the rhubarb and raspberries offset the sweetness.  


This Pavlova is inspired by one of my favourite chocolate bars, a Turkish Delight.

Choc-ripple turkish delight pavlova
Choc-ripple turkish delight pavlova

Top Tips for the perfect Pavlova

  1.  Preheat your oven at low temperature (130C to 150C).
  2. Have a squeaky clean mixing bowl (you can clean your mixing bowl with half a lemon, although this is not essential).
  3. Begin with room temperature egg whites.
  4.  Stabilise your egg whites with acid (either a pinch of cream of tartar, teaspoon of vinegar or lemon juice.
  5.  Slowly add the sugar one spoonful at a time gradually over 5 to 8 minutes. Ensure you use 2 parts sugar to 1 part egg white.
  6.  Ensure your sugar is dissolved fully using the “grit test” (by rubbing a little mixture between your fingers to determine whether thy sugar is fully dissolved.)
  7.  Protect your Pavlova from ‘weeping’ caused by huminity by folding in 1 teaspoon of cornflour per egg white after you egg whites come to ‘stiff peaks’.
  8.  Quickly shape your Pavlova nice and high to minimise risk for collapse.
  9.  Cook your Pavlova low and slow – and don’t open the oven!
  10.  Allow your Pavlova to cool completely in the oven for at least 6 hours, or until cold – ideally leave it overnight.
Choc-ripple turkish delight pavlova
Choc-ripple turkish delight pavlova
Choc-ripple turkish delight pavlova
Choc-ripple turkish delight pavlova

Choc-ripple turkish delight pavlova

This Pavlova is inspired by one of my favourite chocolate bars, a Turkish Delight. This Chocolate Ripple Turkish Delight Pavlova is sooo good! Bitter dark chocolate works really well with the sweetness of the Pavlova, then the tartness of the rhubarb and raspberries offset the sweetness.
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Resting time: 6 hours
Course: Cakes
Cuisine: Australian, New Zealand
Keyword: cake, chocolate, pavlova, rosewater, turkish delight
Servings: 8 people
Calories: 345kcal
Author: Scott Bagnell


  • Cookie sheet or oven tray - a carbon-steel tray holds the heat better and cooks the base of a pav evenly.
  • Non-stick baking paper
  • Aluminium foil
  • offset palette knife - for shaping and smoothing.
  • Rubber spatula
  • Stand mixer with whisk attachment – or large mixing bowl with electric whisk
  • Microwave safe bowl
  • Small mixing bowl
  • Baking tray


  • 150 g egg whites 5 large eggs at room temperature
  • pinch salt
  • 1/8 tsp cream of tartar
  • 300 g caster sugar
  • 1 1/4 tbsp cornflour
  • 1 tsp vinegar
  • 1 tsp vanilla bean paste
  • 100 g 70% dark chocolate


  • 4 tbsps caster sugar
  • 4 stalks of rhubarb
  • 2 tsp vanilla bean paste
  • 500 ml coconut yogurt
  • 2 tbsp rosewater
  • 1 punnet fresh raspberries
  • 2 Turkish delight chocolate bars chopped into small pieces
  • 50 g pistachio nuts roughly chopped.
  • 2 tbsp rose petals


  • Preheat oven to 130 degrees Celsius.
  • Separate the egg whites being careful to make sure there is no yolk in the whites, then weigh and transfer to a clean, dry bowl of a stand mixer. Save the yolks to make a delicious custard. Adds a pinch of salt (helps stabilise egg whites). Whisk on medium speed until the egg whites start to foam (Egg whites at room temperature will foam more rapidly than cold egg whites). Once they are starting to foam add the cream of tartar.
  • Continue to whisk on medium speed until ribbons start forming on the surface, then slowly start to add in the sugar spoonful at a time to ensure it gets well incorporated into the egg whites. This process should have 5 minutes – so set a timer to make sure.
  • Once all the sugar is added, increase the speed to high and whip for another 5 minutes, or until when you rub the mixture between your fingers it is smooth without any sugar ‘grainy’ texture.
  • Gently fold in the cornflour, white vinegar and vanilla.
  • Break up the dark chocolate and place it in a microwave-safe bowl. Microwave on medium heat for 30-second intervals until almost melted. Remove from the microwave and stir until fully melted and smooth.
  • Immediately pour the chocolate over the meringue mixture and quickly swirl the chocolate into the meringue mixture. You don’t want to over mix as you won’t see the beautiful swirls.
  • Line a baking tray with non-stick baking paper - dot some meringue underneath the corners of the paper so it'll stick, this helps when shaping your pavlova.
  • Spoon the mixture onto the tray in a high pile, then run a palette knife up the sides to shape into a round shape and then gently press down to compress the top a little so you have a spot for your toppings.
  • Place the Pavlova immediately in your pre-heated oven and bake for 1 hour and 15mins. Don't open the oven during this time. Once it is cooked, turn off the oven and leave the pavlova to finish cooking in the oven and reduce in temperature very slowly. This will take at least 6 hours or preferably overnight. This gives your pavlova the signature thick crust.
  • The next day, remove the Pavlova from the oven. Set your oven to 180 degrees. Chop the rhubarb into 3cm pieces, place on a baking tray, drizzle over the vanilla bean paste and toss to coat. Sprinkle over the sugar, cover the tray in aluminium foil and roast for 10-15mins until soft but still holding its shape. Allow to cool.
  • Once your Rhubard is cool, in a small bowl, combine the coconut yogurt and rose water and dollop over the top of the Pavlova.
  • Sprinkle over the fresh raspberries, chopped Turkish delight chocolate bars, pistachio nuts, and rose petals. Place the rhubarb on top, and drizzle over the syrup from the rhubarb.
  • Serve immediately.


Pavlova is SOO fun to be creative with! You can add any toppings you like. Flavour combinations I love are white chocolate, orange and ginger; Pineapple and coconut; Banoffee Pie – Banana, Chocolate, Caramel, crushed up biscuits, Espresso Martini with coffee liquor syrup and chocolate cream.
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Disclaimer - Nutritional information is provided as a guide only


Calories: 345kcal | Carbohydrates: 62g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 42mg | Potassium: 196mg | Fiber: 3g | Sugar: 53g | Vitamin A: 56IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 1mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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