Mince Pie Pavlova

Sa'idah Jaffar | February 27, 2017

PREP 30 Mins COOK 1 1/2 Hours SERVES 6-8


4 egg whites

1/4 tsp salt

1 cup caster sugar

2 tbsps cornflour

1 tsp white vinegar (or lemon or lime juice)

1 tsp ground mixed spice

1/2 tsp ground cinnamon


250g Tatua mascarpone (Available at Cold Storage outlets)

1 cup thickened cream, whipped

2 tsps brandy (optional)

4 figs, torn

2 fruit mince pies, roughly chopped

Candied orange rind, to serve


  1. Preheat oven to 150°C. Line an oven tray with  baking paper.
  2. In a clean bowl, using an electric mixer, beat egg whites and salt together until soft peaks form.
  3. Add sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff and glossy. Beat in the cornflour, vinegar, spice and cinnamon.
  4. Spoon the mixture onto the tray, spreading to form a 12 x 30cm rectangle with a slight recess.
  5. Bake for 20 mins. Lower oven temperature to 120°C. Bake for 1 hour 10 mins. Turn off the oven and cool completely in oven with door ajar.
  6. TOPPING In a large bowl, combine mascarpone, cream and brandy. Pile the mixture onto the pavlova. Serve topped with figs, mince pies and candied orange rind.

TIP: Fold half pies through cream and top with remaining ingredients and pies.

Find this Tatua Mascarpone at your nearest Cold Storage outlet.

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