A version of the Aussie favourite. The impressive meringue dessert is filled with summer fruit, whipped cream and toasted hazelnuts


  • For the Pavlova

  • 4 egg whites

  • 225g (8oz) caster sugar

  • 2 tsp cornflour

  • 2 tsp white wine vinegar

  • 50g (2oz) roasted, shelled hazelnuts, roughly chopped

  • For the filling

  • 150ml (5 fl oz) whipping cream, whipped

  • 200g (7oz) Greek yoghurt

  • 1 large ripe mango, cut into slices

  • 4 passion fruit

  • For the coulis

  • 4 tbsp lemon curd

  • 2 passion fruit


  • For the pavlova:

  • 1.

    Pre-heat the oven to 160 C/Gas 3.

  • 2.

    Lay a sheet of non-stick baking parchment on a large flat baking tray and mark with a 23cm (9 inch) circle.

  • 3.

    Whisk the egg whites with an electric whisk on full speed, until they are stiff andlook like a cloud.

  • 4.

    Add the sugar, one teaspoonful at a time, still whisking at full speed until it has all been added.

  • 5.

    Blend the cornflour and white wine vinegar together in a small bowl and fold into the meringue mixture with the hazelnuts.

  • 6.

    Spoon the mixture into the circle marked on the non-stick baking parchment on the baking tray and spread out gently so that the meringue forms a 23cm (9inch) circle, building the sides up well so that they are higher than the middle.

  • 7.

    Place in the pre-heated oven but immediately reduce the temperature to 150 C/Gas 2.

  • 8.

    Bake the Pavlova for about 1-1 ΒΌ hours until firm to the touch and a pale beige colour.

  • 9.

    Turn off the oven and allow the Pavlova to cool in the oven.

  • 10.

    Carefully remove the Pavlova from the baking tray, peeling off the baking parchment and slide onto a flat serving plate.

  • For the filling:

  • 1.

    Mix the whipped cream and yoghurt together in a bowl.

  • 2.

    Cut the passion fruit in half and scoop out the seeds and juice, stir with the mango slices.

  • 3.

    Mix half the fruit with the cream and yoghurt.

  • 4.

    Spoon into the centre of the Pavlova; decorate with the remaining mango and passion fruit mixture.

  • 5.

    Leave in the fridge for about 1 hour before serving.

  • For the coulis:

  • 1.

    Mix the lemon curd with the scooped out seeds and juice from the passion fruit and serve with the Pavlova.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 352kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 56g
  • Sugar 51g
  • Sodium 57mg

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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