What's an Aussie Christmas without a delicious pavlova?! Adding a tasty modern twist to a classic recipe, Kirsten Tibball's pavlova is the perfect dessert to tuck into after a hearty lunch. 


  • Pavlova

  • 5 Egg Whites

  • ½ Teaspoon of Cream of Tartar

  • 1 + 1/4 Cups Caster Sugar

  • ½ Teaspoon White Vinegar

  • ½ Teaspoon hot water

  • 1 Dessert spoon of Cornflour

  • ½ Teaspoon of Vanilla Paste

  • 100g Chopped Pistachios

  • 100g Chopped Glace Cherries

  • White Chocolate Chantilly Cream

  • 210g Callebaut white chocolate

  • 300g  Bulla Thickened Cream

  • 30g Liquid Glucose

  • 1 tsp Vanilla Bean Paste

  • 440g Bulla Thickened Cream

  • Finishing

  • 1 Punnet of strawberries

  • 1 Punnet of Raspberries

  • 1 Punnet of Blueberries

  • 9 Fresh Cherries

  • Lavender flowers

  • Micro Mint

  • 1 Block of good quality white chocolate

  • 50g Roughly chopped pistachios

  • 1 tablespoon of Icing Sugar


  • Pavlova:

  • 1.

    Pre-heat the oven to 135°C or 115°C for fan forced. Mark two 250mm circle and a 100mm circle evenly marked in the centre onto two sheets of baking paper that fits your flat tray and then turn the sheets over so you can use it as a guide.

  • 2.

    Whisk the egg whites on high speed in a mixer with the cream of tartar.

  • 3.

    Gradually add in the caster sugar once it reaches a medium to firm peak and continue mixing for one minute to dissolve.

  • 4.

    Add in the vinegar, water, cornflour and vanilla and remove from the mixer.

  • 5.

    Divide the Pavlova mixture gently in half and spread the meringue in a ring shape using the guide on the baking paper. Bake for approximately 1 hour and 45 minutes.

  • 6.

    Turn off the oven and leave the Pavlova in the oven to cool with the door ajar.

  • 7.

    Once cool wrap in plastic wrap and keep at room temperature until required.

  • White Chocolate Chantilly Cream:

  • 1.

    Place the chocolate into a bowl. Boil cream A with the glucose and vanilla bean paste.

  • 2.

    Whisk it together with the melted chocolate. Add the liquid cream B and mix together.

  • 3.

    Place in the fridge for 24 hours before whipping.  Whip the chilled cream to a firm consistency and store in the fridge until required.

  • Finishing:

  • 1.

    Spread the whipped white chocolate cream onto the top of the Pavlova and garnish with red fruits, mint and white chocolate peeled with a vegetable peeler, pistachios and finish with a dust of icing sugar before it is served.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 318kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 29g
  • Sugar 27g
  • Sodium 50mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Kirsten Tibball's is the founder of Savour School a chocolate and patisserie school in Victoria. The school offers both hands-on and online classes for beginners to advanced cooks in all forms of chocolate and patisseries. 

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