Down Under berry pav

With rich chocolate sauce

Down Under berry pav

Down Under berry pav

Serves Serves 12
DifficultySuper easy
Nutrition per serving Plus
  • Calories 471 24%
  • Fat 30.5g 44%
  • Saturates 18.9g 95%
  • Sugars 41.5g 46%
  • Protein 3.9g 8%
  • Carbs 45g 17%
Of an adult's reference intake
Tap For Method


  • 600 g ripe strawberries
  • 180 g golden caster sugar
  • 200 g 70% cocoa dark chocolate
  • 1 vanilla pod
  • 500 ml double cream
  • 1 Woolworths chocolate-rippled pavlova base
  • 1 orange
  • a handful of baby mint leaves
Tap For Method

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Tap For Ingredients


1. Pick out a handful of the smaller strawberries, then halve with green stalks intact and put to one side. Half or quarter the remaining strawberries, toss in 30g of sugar and leave to macerate.

2. To make the chocolate sauce, snap the chocolate into a pan and cover with 150ml boiling water. Place on a medium heat and bring to the boil, stirring until the chocolate has melted into the water. Stir in 100g of sugar and continue cooking until you have a smooth chocolate sauce. Remove from the heat, then leave to thicken and cool.

3. Meanwhile, halve the vanilla pod lengthways, scraping the seeds into a large mixing bowl. Add the cream along with 50g of sugar and whip to soft peaks, then spoon three-quarters into the middle of a large serving board. Cover with the macerated strawberries, then drizzle over 2 to 3 spoons of the chocolate sauce. Top with the Pavlova base, peaks facing upwards.

4. Dollop the remaining cream onto the Pavlova, in and around the peaks, then scatter over the reserved strawberries. Grate over the zest of the orange and drizzle over a little chocolate sauce, then decorate with baby mint leaves and serve.

To make a rustic Eton mess:
Break the Pavlova into a large bowl. Add the whipped cream, the macerated strawberries and a drizzle of chocolate sauce, then fold everything together with a large metal spoon. Divide between bowls for a more rustic approach, then top with a grating of orange zest, an extra drizzle of chocolate sauce and a scattering of baby mint leaves.

To make a sundae-style dessert:
Lay out a tray of 12 glasses or tumblers, then divide the macerated strawberries between them. Dollop half the whipped cream into the glasses, then cover each with some snapped up pieces of the Pavlova base. Spoon the rest of the cream on top and add a drizzle of chocolate sauce. Top with the reserved strawberries, a grating of orange zest, an extra drizzle of chocolate sauce and a scattering of baby mint leaves.

Jamie's Tip: The sky’s the limit when it comes to topping combos. Juicy mandarin segments drizzled with melted chocolate and sprinkled with toasted almonds is an absolute joy, or seasonal stone fruit scattered with bashed-up toasted hazelnuts is always incredible. If you fancy more of a tropical vibe, go for sliced-up bananas and passionfruit, covered in a good grating of coconut and lime zest. Happy days!