Winter Walnut Pavlova

Growing up, my mum’s pavlova was one of my favourite desserts. This ‘Winter’ version is based on a fig and walnut pavlova by Australian chef, Maggie Beer. It combines the light airy gorgeousness of a good pav with a satisfying crunch from the walnut. So good!

The sour cream yoghurt is another of Maggie’s ideas. It’s brilliantly refreshing here and can be used anywhere you’d normally serve cream. Perfect when you’re in the mood for something a bit lighter.

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Winter Walnut Pavlova

Total Time 1 hour hour 20 minutes minutes

Servings 8 people

Ingredients

• 6 egg whites
• pinch salt
• 250 g brown sugar
• 1 teaspoon vanilla extract optional
• 200 g whole walnuts
• 250 mL sour cream
• 125 mL greek yoghurt

Metric - US Customary

Instructions

• Preheat oven to 180C (350F) and grease and line a 24cm spring form pan.
• Using a stand mixer, beat egg whites with salt until firm peaks form. Gradually rain in the brown sugar and add the vanilla (if using). Beat until the mixture is glossy.
• Gently fold nuts through the meringue mixture and spoon into prepared tin, smoothing the top.
• Bake for 50 – 60 minutes or until top is golden brown and the pav has started to shrink away from the sides of the tin. It will still feel soft but will harden a little as it cools. Cool in tin.
• Stir yoghurt and sour cream until just mixed. Serve slices of pav with cream mixture passed separately.

Variations

fig & walnut – chop 250g (9oz) dried figs. Cover with boiling water and stand for 5 minutes. Drain and add with the walnuts. Sugar alert!

prune & almond – use prunes instead of the figs above.

pistachio & apricot – use dried apricots instead of the figs above.

different nuts – almonds, pistachio, pecans (with a little maple syrup), cashews.

different flavourings – vanilla extract, chocolate chunks, ground ginger, cinnamon, pumpkin spice.

pear & chocolate – serve walnut pav with slices of roast pears and some melted chocolate drizzled over.

summery – use almonds instead of the walnuts. Serve with summer berries and the yoghurt sour cream.

less chunky – chop your walnuts into quarters.

Shelf Life / Storage

This is best on the day it is made. If you do have leftovers they will still be edible after a week or so in the fridge but the texture will soften over time.