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Lemon Myrtle Pavlova

September 29, 2021 1 min read

Lemon Myrtle Pavlova


  • 2 tbs corn flour, sifted
  • 1 1/2 cups (330g) caster sugar
  • 1/2 tsp ground lemon myrtle
  • 1 vanilla bean, split, seeds scraped
  • 6 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1 tsp white vinegar
  • 300ml thickened cream, whisked to soft peaks
  • Thinly sliced mango, roasted chopped macadamias and finger limes, to serve


  • Preheat oven to 150°C. Grease and line a large baking tray with baking paper. Lightly dust prepared tray with 1 tbs cornflour.
  • Place sugar, lemon myrtle and vanilla seeds in a food processor and whiz until fine. Sift through a fine sieve into a bowl. Place the egg whites and cream of tartar in an electric mixer fitted with the whisk attachment and whisk to soft peaks.
  • With the motor running, add 1 tbs sugar mixture every 30 seconds, whisking until well incorporated. Continue to whisk for a further 5 minutes or until thick and glossy. Gently fold through the vinegar and the remaining 1 tbs corn flour, then spread meringue onto prepared tray into a 22cm-diameter round. Using a palette knife, spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
  • Place pavlova in oven, then immediately reduce oven temperature to 100°C. Bake for 1 1/2 hours or until dry and crisp. Turn off oven and cool with the door ajar for at least 2 hours.
  • Dollop over the whipped cream and top with the mango slices and macadamias. Squeeze over finger lime pearls to serve.