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Monday, 11 December 2017 13:30

Aussie Christmas Pavlova

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Aussie Christmas Pavlova

Crispy on the outside, gooey on the inside, light as a feather, and laden with colourful fruit, the Pavlova is an iconic – sometimes controversially so – classic Australian dessert.

It is named after the Russian ballerina Anna Pavlova, and is a dessert most identified with the summer time and popularly eaten during Christmas in Australia. We invite you to make and taste a little bit of Australia on your Christmas celebration this year.


  • 4 large free range egg whites
  • 200g raw caster sugar
  • sea salt
  • zest and juice of 1 lime
  • Juice of 2 oranges
  • 2 tablespoons runny honey
  • 1 vanilla pod
  • 150g cherries, stones removed
  • 2 peaches, quartered and stones removed
  • 2 nectarines, quartered and stones removed
  • a handful of baby mint leaves
  • Greek yoghurt, to serve


This is a classic meringue base and can easily be taken in loads of different directions, depending on the season or occasion, just by tweaking the topping. And, if you're really pushed for time, use a quality shop-bought base and skip straight to making the filling.

1. Preheat the oven to 150°c. Put the egg whites into a clean bowl, then whisk with an electric mixer on medium until they form firm peaks. With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, or until white and glossy. To test whether it's done, pinch some between your fingers, if it feels completely smooth it's ready; if it's slightly gritty, whisk for a little longer.

2. Place a small dinner plate upside-down on a piece of grease proof paper and draw round it. Flip the paper over and stick it to a large baking tray using a tiny blob of meringue to secure each corner. Spoon the meringue out on to the paper, using the circle as a guide, use the back of a spoon to push it out to the edge of the circle, creating a slight well in the middle as you go. Bake in the hot oven for around 1 hour 30 minutes, or until crisp on the outside and slightly soft inside. Meanwhile, preheat the barbecue.

3. Add the lime zest and juice to a pan with the orange juice and runny honey. Halve the vanilla pod, then scrape out the seeds and add the pod and seeds to the pan. Place on a medium heat and cook for 7 to 8 minutes, or until slightly thickened and glossy. Add half the cherries to the syrup and cook for a further 3 minutes, then remove from the heat.

4. Add the peach and nectarine quarters to the barbecue and cook for 3 to 5 minutes on each side, or until nicely charred. Once the meringue is ready, dollop the yoghurt into the centre, then drizzle with a few spoonfuls of the syrup and swirl and ripple it through the yoghurt. Arrange the peaches, nectarines and remaining cherries on top, then spoon over the remaining fruity syrup. Scatter with fresh mint leaves, then serve. Enjoy!

Recipe by Jamie Oliver

Read 5052 times Last modified on Tuesday, 12 December 2017 18:37

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