Modern Style Pavlova

8:29 pm on 11 March 2006


  • 465 gms caster sugar
  • 5 gms cinnamon
  • 200 gms macadamia nuts, ground fine
  • 100 mls hot water
  • 2 heaped dessertspoons instant coffee
  • 7 eggs – separate out yolks
  • 5 mls lemon juice
  • 300 mls whipped cream



Mix 100 gms caster sugar with cinnamon and a small handful of ground macadamia nuts.

Cream filling:

In a saucepan, bring to the boil 100 mls water. Add instant coffee to the hot water and one dessertspoon of caster sugar and let it dissolve. Put aside to cool.


Whip the egg whites with lemon juice and 160 gms of sugar until stiff. Fold in another 160 gms sugar.

Line a Swiss-roll tray with greaseproof paper. Lightly grease and coat the paper with cornflour.

Spread the meringue and sprinkle with the crust mixture. Bake for 20-25 minutes at 150ºC. Take out of oven and allow to cool.

Spread with the cream filling (300 mls whipped cream flavoured with the coffee syrup) and roll up. If the pavlova is baked to be too crusty it will crack when rolled up; keep the oven at a low temperature.

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