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  • Brittany Aldridge

Raspberry and Thyme Pavlova

As a kiwi that has spent most of her life in Australia, the Pavlova is a hotly debated topic! Who made it first?! Who makes it better?!! (I personally think NZ wins this one, but I am biased). This is my super simple crispy on the outside, marshmallowy on the inside pavlova - topped with hefty dollops of cream of course! My little twist is a herbaceous one - the addition of thyme, which compliments the raspberries, passionfruit, and sweetness of the pavlova beautifully.


For the Pavlova:

  • 6 egg whites

  • 1 1/4 cups of caster sugar

  • 2 teaspoons of cornflour

  • 1 teaspoon white vinegar

  • 1 teaspoon vanilla extract

For the Toppings:

  • 300mLs of thickened cram

  • 1 teaspoon of vanilla extract

  • 1/3 cup of caster sugar

  • 1 teaspoon of salt

  • 2 sprigs of thyme

  • 2 passionfruit’s pulp and juice

  • 10-12 raspberries, washed


  • Preheat oven to 120°C fan forced (140°C or 248°F.) Line a large baking tray with baking paper.

  • In a large bowl attached to a stand mixer (or a large bowl with a handheld electric mixer), start to whisk egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well after each addition, until meringue is thick and glossy and stiff peaks form (you should be able to hold the bowl over your head without any risk of the meringue falling out!).

  • Add the cornflour, vinegar and vanilla and whisk again for a minute. Gently pour or spoon the meringue onto the baking sheet in the shape you would like (I made a rectangle, but circles and squares look lovely too). Use the back of a spoon or an offset spatula to create swirls in the sides or top of the meringue if you like.

  • Bake the meringue in the oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off the oven and leave the pavlova in there with the oven door just ajar to cool completely.

  • For the assembly: In a large bowl attached to a stand mixer (or a large bowl with a handheld electric mixer), whisk the cream, vanilla, salt, and caster sugar in a medium bowl until stiff peaks form. Pour cream on top of the pavlova and smooth with the back of a spoon or offset spatula. Sprinkle over the leaves from the thyme sprigs then top with the passionfruit and raspberries.

  • Serve immediately and enjoy!

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