This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Julia’s Perfect Tropical Summer Pavlova

Food

Nothing smells like summer quite like pavlova. And who better than the reigning queen of deliciousness to teach us how to make the perfect pav?

Julia Busuttil Nishimura takes out the year the only way she knows how – with a killer recipe for one drop dead gorgeous dessert. Topped with fragrant mangoes, tart passionfruit and coconut shards – this takes the classic Christmas pav to new dizzy new heights!

8th December, 2020

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.

Julia Busuttil Nishimura
Tuesday 8th December 2020

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 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.

Ingredients

(Serves 10)

Pavlova shell
7 egg whites
Pinch of salt
460g caster sugar
2 tsp cornflour
1 1/2 tsp white vinegar
Zest of a lime

Topping
250ml pure cream
200ml crème fraîche
1 mango, sliced into wedges
The pulp from two passionfruit
2tbsp coconut flakes
Zest of a lime

Method

Preheat the oven to 150C. Line a baking tray with baking paper.

In a very clean bowl, place the egg whites with the pinch of salt in a bowl of a stand mixer fitted with a whisk attachment. Whisk on a low speed until the whites begin to break up. Increase the speed to low-medium and continue to whisk until soft peaks form. Slowly add the sugar, one teaspoon at a time. This will take around 10 minutes. Increase the speed to high and beat for two minutes. You should have a stiff and glossy meringue.

Fold in the corn flour, vinegar and lime zest by hand. Spoon the mixture onto the prepared baking tray and use a palette knife or spatula to form a circle around 23cm in diameter. Create a dome shape by smoothing the edges towards the centre and then create a slight dip in the centre, making the edges slightly higher than the centre.

Reduce the oven to 120C and bake the pavlova for approximately 1 hour or until the exterior has formed a crust. Turn off the oven and leave the pavlova shell to cool in the oven completely for at least 3 hours.

Just before serving, whip the cream and crème fraîche to soft pillowy peaks. Spoon onto the pavlova shell and top with the mango and passionfruit. Scatter over the coconut flakes and the lime zest.

What else I’m cooking…

Galettes made with new season stone fruit. The last one I made had the flakiest pastry, a thin layer of frangipane and topped with slices of striking blood plums.

What else I’m eating…

Mince pies from Bread Club in North Melbourne. They are the most anti-mince pies mince pies I’ve ever had. These ones are subtle and not-too-sweet and are almost more apple than mince pie, which is maybe why I love them so much!

Click here to download recipe printout!

View Comments

Similar Stories

Food

Julia's Picnic-Perfect Marinated Zucchini And Feta Crostini

Show up to your next socially-distanced outdoor gathering with THIS knockout dish! It's not a competition, but it also is.
Julia Busuttil Nishimura

Food

Julia's Raspberry, Coconut And Lime Cake

Julia Busutill Nishimura delivers a triple-threat of tropical flavours in one delicious loaf. It's like a holiday in your mouth!
Julia Busuttil Nishimura

Food

Summery Vegan Pad Thai With Shredded Kale And Cabbage, From Hetty McKinnon's New Book

In 'To Asia, With Love', the culinary heavyweight (and longtime TDF fave!) explores the fusion of her Chinese-Australian heritage.
Hetty McKinnon

This Week

Homes

Louella Boitel Gill's Loved And Layered Bungalow By The Beach

Interior and furniture designer Louella Boîtel-Gill has turned her former Airbnb in the Northern Rivers into an idyllic family home.

Architecture

A Victorian Terrace That Plays Design Gymnastics!

Melbourne's colour masters Wowowa are back with another clever Victorian renovation!

Stays

This Revitalised Motel With Old Hollywood Vibes Is Byron Bay's Newest Design Destination

A little bit Los Angeles, a little bit Ibiza, this beautiful new accommodation in the heart of the Northern Rivers is a showcase of local de...
Sasha Gattermayr

News

Sit Front Row At The Country To Couture Fashion Show Tonight!

The 2020 runway show featuring an incredible lineup of contemporary First Nations designers will be broadcast via Facebook this Friday (toda...

Architecture

A Lean, Clean Renovation To A Grand Heritage Weatherboard

ioa Studio transforms a cavernous Victorian residence into a light, bright contemporary home - and adds an element of surprise!
Sasha Gattermayr
02:40

Small Business

Our (Free!) Small Business Summer School Is Here!

Got a burning business idea but no idea where to start? Small Business Consultant Fiona Killackey is here to guide you through how to get st...

Creative People

The Best News Story Of 2021, So Far!

We check in on Think Thornbury owners Maggie May and Josh Kelly and their son Remy and get an update on their family!

Furniture

The Tradie Brotherhood Behind Our Newest Furniture Obsession

Brothers Jack and Mark Fearon combine their experience as a plumber and boilermaker to create the most colourful, characterful furniture goi...
Sasha Gattermayr

Studio Visit

Dive Into The Colourful, Creative World of Melbourne's Designer-Of-The-Moment, Danielle Brustman

Know her name but not her story? Welcome to the vibrant world of designer Danielle Brustman, at her incredible studio in Collingwood Yards!
Sasha Gattermayr

Architecture

This Couple's Home Is Two Houses In One!

Coy Yiontis Architects have designed this home with separate areas for a couple who have been living together for 50 years. His and hers goa...

Studio Visit

The Dreamy New Retail Space Of A Professional Plant Charmer

Consider us charmed by Ryan Klewer’s (aka Plant Charmer) brand new headquarters in East Brunswick!
Sasha Gattermayr
  4 hours ago

News

Colourful New Kids Books From A Legendary Local Illustrator

Artist Kat MacLeod teaches us our ABCs in this super cute range of books from Thames & Hudson.

Interiors

The 5 Rules Of Good Kitchen Design, According To Cantilever Interiors

A good kitchen starts with observing these five rules, brought to you by Australian design and manufacturing kitchen brand Cantilever Interi...

Architecture

A Contemporary Beach House Designed By An Architect For Her Parents

The Bendalong Beach House by Madeleine Blanchfield provided such a serene escape for its owners, it became their full-time residence!
42:51

Podcast

TDF Talks with Plant Designer, Jenna Holmes of Plant Mama

In this podcast conversation, Jenna of 'Plant Mama' and 'Pasta Mama' shares how she has built and grown two very different businesses from t...

Similar Stories

Food

Julia's Picnic-Perfect Marinated Zucchini And Feta Crostini

Show up to your next socially-distanced outdoor gathering in style!
Julia Busuttil Nishimura

Food

Julia's Raspberry, Coconut And Lime Cake

Julia Busutill Nishimura delivers a triple-threat of tropical flavours in one delicious loaf.
Julia Busuttil Nishimura

Food

Summery Vegan Pad Thai With Shredded Kale And Cabbage, From Hetty McKinnon's New Book

In 'To Asia, With Love', the culinary heavyweight (and longtime TDF fave!) explores the fusion of her Chinese-Australian heritage.
Hetty McKinnon

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.