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Cardamom-pistachio pavlova with rose cream

As showstopper desserts go, this pavlova takes out the cakes.

By Max Adey
  • 45 mins preparation
  • 1 hr 30 mins cooking (plus macerating, cooling)
  • Serves 8 - 10
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Photo: Ben Dearnley
Don't be intimidated by the classic pav. Once you perfect the art of separating eggs, the whole process is a breeze. This recipe uses just a bit of brown sugar for a slightly toffee flavour, but the real flavour comes from the cardamom, for a touch of spice. We've added our favourite berries on top, but you can use whatever fruit you prefer.
The meringue can be made ahead and stored in an air-tight container up to one day before serving, making it the perfect easy dessert when entertaining family and friends this festive season. Looking for more perfect pavlova recipes? Check out our favourite recipes here.
Looking for other best Christmas recipes? Check out our heavy-hitters here.


  • 300 gm caster sugar
  • 30 gm brown sugar
  • 1 tsp ground cardamom
  • 6 egg whites
  • 1 tsp white vinegar
  • 3 tsp cornflour, sifted
  • 20 gm slivered pistachio nuts, finely chopped, plus extra to serve
  • Thinly sliced watermelon and micro mint leaves, to serve
Pomegranate-lime berries
  • 250 gm strawberries, quartered
  • 2 tbsp caster sugar
  • 1 tbsp pomegranate molasses
  • 1 tbsp lime juice
  • Finely grated zest of 1 lime
  • 125 gm raspberries
Rosewater cream
  • 500 gm crème fraîche
  • 55 gm (¼ cup) brown sugar
  • 3 tsp rosewater


  • 1
    Preheat oven to 150°C. Draw a 20cm circle on a sheet of baking paper. Place paper, pencil-side down, onto a greased oven tray. Combine sugars and cardamom in a bowl. Whisk egg whites in an electric mixer on medium speed until soft peaks form, then add sugar mixture, 1 tbsp at a time, whisking to dissolve between each addition (20-25 minutes). Increase speed to high; whisk until mixture is thick and glossy (5 minutes). Whisk in vinegar, then fold in cornflour and pistachio. Spoon and spread over marked circle on tray, then using the back of a spoon, flick the outside edges to form little peaks. Reduce oven to 120°C. Bake meringue until crisp (1¼-1½ hours). Turn off oven, prop door slightly ajar and leave to cool completely. Store meringue in an airtight container for up to 1 day.
  • 2
    For pomegranate-lime berries, combine ingredients except raspberries in a bowl. Set aside to macerate, stirring occasionally, for 15 minutes. Gently stir in raspberries to coat.
  • 3
    Meanwhile, for rosewater cream, whisk the ingredients in an electric mixer until medium peaks form.
  • 4
    To assemble, place meringue on a serving plate, top with rosewater cream and decorate with watermelon, half the pomegranate-lime berries, extra pistachio and mint. Drizzle with a little macerating syrup. Serve with remaining pomegranate-lime berries on the side.