Ginger and walnut pavlova

Ginger and walnut pavlova


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About this recipe: This beautiful pavlova is filled with a mixture of whipped cream, walnuts, stem ginger and raspberry jam. Elegant and delicious!

Maida Black

Serves: 8 

  • 3 egg whites, beaten stiffly
  • 220g caster sugar
  • Pinch of cream of tartar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla essence
  • 1 teaspoon vinegar
  • For the filling
  • 250ml cream, whipped
  • 70g walnuts, chopped
  • 90g preserved stem ginger from a jar, chopped
  • 2 tablespoons raspberry jam
  • Pinch of grated nutmeg
  • A few cherries or berries, to decorate

Prep:20min  ›  Cook:2hr5min  ›  Extra time:2hr cooling  ›  Ready in:4hr25min 

  1. Preheat the oven to 150 C / Gas 2. Line a baking tray with parchment paper.
  2. Gradually fold 1/2 the sugar into egg whites. Beat well, then add remaining sugar mixed with cream of tartar.
  3. Combine the cornflour, vanilla essence and vinegar in a small bowl. Fold into beaten egg whites. Mound mixture onto the centre of baking tray.
  4. Bake in the preheated oven for 2 hours. Then increase the temperature to 190 C / Gas 5 and continue to bake until golden, 5 to 10 minutes longer. Remove from the oven and allow to cool for at least 2 hours.
  5. To prepare the filling, combine whipped cream, walnuts, ginger, jam and nutmeg. Spoon into cooled meringue and decorate with cherries.

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