A version of the Aussie favourite. Crispy chewy meringue and a luscious whipped cream filling topped with ripe raspberries and flaked hazelnuts.


  • For the pavlova

  • 6 egg whites

  • 300g caster sugar

  • 1 tsp white wine vinegar

  • 2 tsp cornflour

  • 175g hazelnuts, flaked, with skin if possible

  • Pinch cream of tartar

  • 4 drops vanilla essence

  • For the chantilly cream filling:

  • 300ml double cream, well chilled

  • 50g caster sugar (with an old vanilla pod in it), sifted

  • 225g raspberries


  • 1.

    Preheat the oven to 180ºC. Draw two circles, one with a 25cm diameter and one with a 28cm diameter, on separate sheets of silicone paper.

  • 2.

    To make the pavlova, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.

  • 3.

    Mix in the vinegar, cream of tartar and corn flour into the egg whites & sugar mixture with 150g of the hazelnuts.

  • 4.

    Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the smaller circle.

  • 5.

    Place the pavlovas in the oven and immediately reduce the oven to 150°c. Bake the pavlovas for 50 minutes, turn the oven off and leave them to rest in the oven for another hour. Remove and cool.

  • 6.

    To make the Chantilly Cream, whisk the chilled double cream with the vanilla sugar and continue to whip until the cream remains in the coils of the whisk.

  • 7.

    When the pavlovas are cool, sandwich them together with Chantilly Cream. Garnish with raspberries.

  • 8.

    Just before serving, dust with icing sugar.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 464kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 52g
  • Sugar 47g
  • Sodium 48mg

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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