Are you longing for a crispy, delicious pavlova but can’t eat eggs? We’ve got the recipe here that’ll let you make one the easy way. This is a recipe for egg free pavlova that’s just like the original.

You’ll need a box of the Well and Good Meringue Mix and Whipping Cream Mix to make this recipe. Check out the links below if you don’t have any in the pantry.

Ingredients

• 2 sachets Well and Good Meringue Mix.
• 2 sachets Well and Good Whipping Cream Mix.
• 2 Tbsp cocoa
• 2 cups seasonal fruit, washed and chopped.

Method

1. Make the meringue using this recipe, and then scoop our three flat discs of the same size onto baking trays layered with baking paper. Leave in oven overnight at 60°C to dry meringue out.
2. Make one sachet of whipping cream using this recipe.
3. Add cocoa to the whipped cream until a chocolate mousse forms. Set aside.
4. Make the second sachet of whipping cream using this recipe and set aside.
5. Create a 3-stack pavlova stack, layering the chocolate mousse between them.
6. Top with cream and then decorate with seasonal fruit.

Want extra mousse filing: Use two sachets of whipping cream instead of one for the mousse.