This Pavlova Rocky Road brings together some of my favourite things about Christmas all in one bite. A homemade gift guaranteed to be delicious and make your friends smile, check! Rocky road – my current hyperfixation – double check! And it’s inspired by an iconic Aussie summer Christmas staple: the pavlova. We are in peak pav season right now, so truly… this recipe really couldn’t come at a better time!
This is actually the second time I’ve turned an Aussie dessert into a Rocky Road flavour, after the Lamington version I shared earlier this year. And have a feeling it won’t be the last, because there are so many nostalgic treats just waiting to be rocky-road-ified. I’m already jotting down ideas in my Notes for next year! Plus, there are even more flavour variations in my Homemade Christmas ebook too!
What’s in my Pavlova Rocky Road
When I make rocky road, I’m always thinking about texture first. The perfect piece has a mix of chewy, crunchy and soft in every bite. And because it’s also a homemade gift, I make sure the mix-ins offer a variety of colours and shapes so the cross-section looks beautiful too.
White Chocolate – It just felt like the only choice for this pavlova rocky road! It’s creamy, sweet and lets all the fruity flavours shine. Plus, it looks the most like a classic pavlova base.
Meringue – You just can’t have a pavlova without meringue! I used store-bought mini pavlova shells and roughly crushed them. Mini meringue kisses would also work, or you could make your own if you’re feeling extra festive. I fold some into the mixture, then sprinkle more on top before setting. The texture is just magic – crunchy at first, then it melts in your mouth.
Dried fruit – Honestly the dried fruit is the star of the show, adding pops of flavour, colour and a satisfying chewy texture. I used a mix of dried mango, blueberries, papaya, green melon and star fruit. If your supermarket has a ‘pick and mix’ section for dried fruit and nuts, it’s a brilliant place to find unique options and only buy what you need.
Freeze-dried strawberries – These add little bursts of sweet-tart flavour and the prettiest hint of bright red. Strawberries are a classic pavlova topping so I couldn’t leave them out!
Marshmallows – An absolute non-negotiable in rocky road! Because I was using white chocolate, I opted for pink marshmallows for a lovely contrast and some extra colour.
Biscuits – I used Scotch Finger biscuits, but any shortbread or plain sweet biscuit will work perfectly. They add just the right amount of crunch.
As with any rocky road, if you can melt chocolate, then you can absolutely make this! I always melt chocolate carefully in the microwave, stirring every 20 seconds so it doesn’t seize up or burn. You can also use the double boiler method if you prefer. I like to add a teaspoon of vegetable oil to the melted chocolate, which helps it to slice up nicely and have a smoother texture.
Once your chocolate is melted, stir in all your mix-ins until everything is well coated. Spread the mixture into a loaf tin lined with non-stick baking paper then scatter extra crushed meringue, freeze-dried strawberries and a few pieces of star fruit on top for a festive finish. Pop it into the fridge until fully set, then slice into pieces. This batch made 6 large pieces.
It looks so beautiful with all the different colours and textures! When gifting rocky road, I love packaging it in clear cellophane bags so you can really see that gorgeous cross-section. It also stores well in an air-tight container in the fridge for 1-2 weeks, so it can be made ahead of time. I was nervous that the meringue and strawberries wouldn’t hold up to storage but don’t worry, they were still perfect after several days. Just keep it chilled until gifting, especially in warm weather!
Feel free to customise this rocky road to include your favourite pavlova-inspired flavours. Dried kiwi, freeze-dried mango, passionfruit marshmallows… all would be incredible here! That’s the joy of homemade gifts! You can personalise them, play with fun flavours and create something truly special for the people you love most.
Related Post: Caramel Apple Rocky Road
Pavlova Rocky Road
This Pavlova Rocky Road has white chocolate, meringue and lots of colourful fruity mix-ins for the ultimate Aussie Christmas treat. Easy, no-bake and perfect for gifts!
Ingredients
- 360 g white chocolate
- 1 teaspoon vegetable oil
- 60 g pink marshmallows, cut up if large
- 125g Scotch finger biscuits, roughly chopped
- 30 g dried blueberries
- 30 g dried green melon/cantaloupe
- 30 g dried papaya
- 50 g dried mango, cut up if large
- 1 meringue nest, slightly crushed
- 15 g Freeze dried strawberries, lightly crushed, for decorating
- 1 meringue next, extra, for decorating
- 3-4 dried star fruit, for decorating (optional)
Instructions
- Line a loaf tin with non-stick baking paper. I used a 24 x 13 x 6.5 cm tin.
- In a small bowl, break up the white chocolate into pieces and melt carefully, either using the microwave in 20-30 second increments, stirring between each, or over a double boiler. Stir in the vegetable oil. Set aside for now.
- In a large bowl, place the chopped Scotch Finger biscuits, dried blueberries, green melon, papaya, mango, marshmallows and 1 crushed meringue nest. Pour the melted chocolate over the top and mix well to ensure everything is completely coated.
- Spoon mixture into the prepared loaf tin and spread out into an even layer, making sure to get right into the corners. Decorate the top with freeze dried strawberries, extra meringue and star fruit.
- Refrigerate for 3-4 hours or overnight, until set.
- Ensure the Rocky Road is completely set before lifting out of the loaf tin and cutting into 6 large pieces or 12 smaller ones. Store in an air-tight container in the fridge.