This Australian classic dessert is perfect for summer entertaining.


  • 4 free-range or organic egg whites

  • 1 cup organic raw caster sugar

  • 1 Tbsp arrowroot

  • 1 Tbsp verjuice

  • Pinch of sea salt

  • Topping 

  • 1 cup pure cream, whipped

  • 1 cup creme fraiche, whipped

  • 330gm organic raw caster sugar

  • 70 ml rum

  • ½ cup toasted coconut flakes *optional

  • Seasonal fruit


  • 1.

    Pre-heat oven to 160’C

  • 2.

    Place the egg whites in the clean bowl of an electric mixer with a pinch salt and whisk until soft peaks form

  • 3.

    Gradually add the sugar, 1 Tbsp at a time, whisking continuously, until the mixture is glossy. Test that all the sugar has dissolved by rubbing a little of the mixture between your fingers – if it still feels graining, keep mixing

  • 4.

    Add the cornflour and verjuice and whisk to combine – by this stage your mixture will have tripled in size and hold glossy peaks when the beaters are lifted out

  • 5.

    Shape the mixture into a rough circle on a baking tray lined with baking paper

  • 6.

    Place the pavlova into the oven and immediately reduce the temperature to 150’C. Bake for 45 minutes, then reduce to 120’C for final 45 minutes

  • 7.

    Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar

  • 8.

    To make the boozy sauce, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel, 5-6 minutes, then remove from heat and carefully add 100ml water (be careful as hot caramel will spit), then add rum. Refrigerate until required (it will keep for a week)

  • 9.

    To make the cream topping: place the cream into an electric mixer and whip to soft peaks. Then add the crème fraiche and whip for another 30 seconds

  • 10.

    Spoon the cream mixture over the cooled pavlova and top with seasonal fruits, toasted coconut flakes and a drizzle boozy sauce (serve the rest of the sauce on the side)

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