Cape Byron Chocolate Lava Brownie Meringues with Magdalena Roze

Dessert doesn’t have to be complicated; it just has to be delicious!

Heavenly Chocolate Pavlova Nests


  • Norco Cape Byron Chocolate Lava Brownie
  • 6 Egg whites
  • 1 ¼ cups (270g) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • ½ tsp vanilla extract
  • Seasonal fruit or berries to decorate


Preheat oven to 120°C and line 3 baking trays with baking paper. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue mixture onto the baking trays to form the nests
(2 nests per tray). Bake in oven for 1 ½ hours or until meringue is dry to the touch. Turn off oven but leave meringues in oven with the door ajar to cool completely. When completely cold, transfer to serving platter and add scoops of Cape Byron Chocolate Lava Brownie ice cream and seasonal berries or fruit slices to decorate.


Tip: When forming the meringue nests, use a spatula to ensure sides are smooth and an indent or scoop is made in the middle to form
the “bowl” of the nest where the ice cream scoop can sit.