Dessert / Australian
Orange-Cardamom Pavlova with Pomegranate & Pistachio
Crisp-on-the-outside pavlova topped with orange blossom cream, winter citrus, and jewel-toned pomegranate for a showy holiday dessert.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 1 hour 15 minutes
- Total
- 2 hours 15 minutes
- Serves
- 8
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains tree nuts, including any nut milk or nut butter listed.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 250°F (120°C). Line a sheet pan with parchment and draw an 8-inch circle in the center.
Whip the egg whites and salt on medium speed until foamy. Increase to high and slowly add the sugar, beating until glossy, stiff peaks form, about 5 minutes. Rub a little meringue between clean fingertips: undissolved sugar feels gritty. Keep beating until smooth before shaping.
Sprinkle in the cornstarch and cardamom, then fold in the vinegar and vanilla just until combined.
Pile the meringue onto the parchment circle, shaping a high rim and shallow center. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour.
Whip the cream with powdered sugar and orange blossom water to soft peaks.
Transfer the pavlova to a platter. Spoon on the cream and layer with orange segments, pomegranate arils, pistachios, and orange zest.
Serve immediately for the crispest shell.
0 of 7 steps complete
A little kitchen know-how
- Use superfine sugar so it dissolves fully and yields a glossy meringue.
- If the pavlova cracks, hide it under the cream and fruit—no one will notice.
- Assemble right before serving to keep the shell crisp.
Make it yours & keep it well
Replace the oranges with berries, draining excess fruit juice before adding it to the cream.
Storage: Keep the dry shell airtight and separate from refrigerated cream and fruit. Assemble close to serving; topped leftovers lose their crispness.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
310 kcal · Protein 4 g · Carbohydrates 44 g · Fat 13 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make the pavlova shell ahead?
Yes—bake the shell up to 2 days ahead and store in an airtight container at room temperature.
What if I can’t find superfine sugar?
Pulse granulated sugar in a food processor for 30 seconds to make it finer.
Are small cracks a problem?
Small cracks are normal as the shell cools. Let it cool gradually in the switched-off oven and support it underneath when moving it.
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