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A Pavlova Dessert Charcuterie board: A bowl of whipped cream and two little bowls of sauce - lemon curd and chocolate sauce - are surrounded by mini pavlova meringues and a selection of fresh fruits.
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5 from 1 vote

Pavlova Dessert Charcuterie Board

You’ve seen charcuterie boards, and you’ve probably seen dessert charcuterie boards... but have you ever seen a *Pavlova* Charcuterie Board?
Prep Time25 mins
Cook Time1 hr
Cooling Time3 hrs
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 8 People
Calories: 377kcal
Author: Marie Porter


Parchment Paper
Baking Sheet
Frosting Bags
Large board or tray
Sauce Cups
Mini Spoons
Cake Decorating Set (Optional)


Mini Pavlovas

  • 6 Large Egg Whites
  • Pinch Salt
  • 1 ½ cup Super Fine / Castor Sugar *
  • 3 teaspoon Vinegar
  • 1 ½ teaspoon Cornstarch
  • 1 ½ teaspoon Vanilla Extract
  • 2 tablespoon Cocoa Powder

Whipped Cream

  • 2 cup Heavy Cream
  • 1-2 tablespoon Granulated Sugar optional
  • 1 teaspoon Vanilla Extract


  • Fruit
  • Sauces
  • Garnishes


  • Get ready: Preheat your oven to 300 degrees.
    Line 2 baking (cookie) sheets with parchment paper, and set aside.
    Fit your electric mixer with the whisk attachment.
  • Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form.
  • Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle vinegar, cornstarch, and vanilla over meringue, gently fold in till combined.
  • Divide meringue into two equal portions. Sift cocoa into one of the portions, gently fold in until well combined.
    A bowl of meringue is shown, with cocoa powder being mixed into it.
  • If you're using a cake decorating tip, affix two pastry bags with couples and desired star tips. Fill one with vanilla meringue, and the other with chocolate meringue.
    If the meringue doesn't fit in the bag, you can always top it up later.
  • Pipe out 8 little rounds from each of the two meringues, about 3-4" in diameter. If you're not using a pastry bag, you can just use a spoon to create these rounds.
    8 small meringues, piped onto a parchment lined baking sheet.
  • Put the baking sheets into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour.
  • Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
  • Just before serving, whip the heavy cream.
    I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want.
    Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
  • Once heavy cream is whipped to the desired thickness, add any desired flavourings, if applicable. Spoon into a serving bowl.
  • Portion out your desired sauces into mini ramekins or sauce cups.
  • Arrange your whipped cream, Pavlovas, sauce cups, fruit, and any other toppings onto your presentation board or tray, serve immediately!
    A Pavlova Grazing Board: A bowl of whipped cream and two little bowls of sauce - lemon curd and chocolate sauce - are surrounded by mini pavlova meringues and a selection of fresh fruits.


* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!


Calories: 377kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 61mg | Potassium: 102mg | Fiber: 1g | Sugar: 39g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg