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Christmas pavlova

Serves 10

Preparation time 20 minutes

cooking time 2½ Hours

Text and Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


100g hazelnuts
460g caster sugar
6 eggwhites
2 mangoes, peeled and sliced
juice and seeds from 2 passionfruit
60g demerara sugar
500ml double cream
1 vanilla pod, seeds removed
3 tbsp icing sugar


1 Line a baking tray with non-stick baking paper and mark out a 30cm circle
with a marker pen.

2 Place hazelnuts on another baking tin and roast for 10 minutes in a preheated oven at 180C until beginning to turn a golden colour. Remove from oven and allow to cool before grinding coarsely.

3 Spread 360g caster sugar out on another baking tray lined with baking paper and cook in oven for 10 minutes. Remove from oven and turn oven down to 110C.

4 Meanwhile, beat eggwhites until frothy. Add warm sugar and continue to beat until glossy and stiff peaks have formed and the mixture has cooled, this should take about 15 minutes. Fold in the ground hazelnuts then spread the meringue mixture into the baking tray within the traced 30cm circle.

5 Place in the oven and cook for 2 hours. Remove from oven and allow to cool.

6 Meanwhile, place demerara sugar and 1 tbsp water in a small saucepan over a low heat and let it cook for 8-10 minutes so it turns into a syrup. Remove from heat and stir in mangoes. Allow to cool.

7 To make caramel, melt remaining 100g caster sugar in a small saucepan over low heat. When it begins to turn a golden colour, pour out onto a lightly oiled baking tray and leave to set. Once its hardened, break into small pieces.

8 Whip double cream, vanilla seeds and icing sugar in a bowl until soft peaks form.

9 Place pavlova on a round flat serving platter. Top with whipped cream and mangoes. Add passionfruit and caramel shards and serve immediately.

Wine Match

2016 Josef Chromy Botrytis Riesling,
Tasmania, A$30/375ml

This parochial dessert is the prefect climax to a long Christmas lunch. Pavlova is light and subtly sweet with
the unctuous richness of the mango (surely Australia’s favourite summer fruit) pared back by the acidic tang of passionfruit. A sweet riesling is the obvious partner, its apple and stone-fruit flavours and defining acidity is in complete harmony with the fluffy meringue flavours of the pavlova. The only trick is to align the sweetness of the dessert and the sweetness of the wine. 2016 Josef Chromy walks the fine line between the two. For an all-Aussie finale, offer a lush liqueur muscat to your family and friends – the Stanton & Killeen Grand Rutherglen Muscat (A$85/500ml) an absolute gem.