Pavlova is a quintessential summer dessert and perfect for Christmas, which lucky for us in Australia, happily coincides with a bounty of tropical and stone fruits and berries. Marshmallowy on the inside and light and crisp on the outside, a good pavlova is a thing of beauty. I like to keep mine really simple with two, maybe three different fruits. Here I’ve gone with a tropical mix of mango and passionfruit but also scattered over some coconut flakes and lime zest to brighten it up.
While whipped cream is traditional, I like a combination of cream and crème fraîche which cuts through the sweetness. Just be sure to begin this recipe the day before, or at the very least 3 -4 hours before you want to eat it. Top your pavlova shell just before serving.
The meringue base should have a crisp and shattery shell and a pillowy soft marshmallow centre. Photo – Julia Busuttil Nishimura.
Though cream is the traditional topping, Julia mixes in some crème fraîche to make it slightly more sour. Photo – Julia Busuttil Nishimura.
The toppings are up to the whims and fancies of the chef, but Julia’s is decked out with sliced mango, passionfruit, lime zest and coconut flakes. Photo – Julia Busuttil Nishimura.
