Create a show-stopping pavlova paired with the perfect rosé


Create a show-stopping pavlova paired with the perfect rosé

By Jacob’s Creek

Hosting Easter this year or an upcoming get-together with friends? Add this vibrant and delicious pavlova to the menu and you'll be set to impress.

For the pièce de résistance, look no further than the perfect wine pairing for this dessert in the form of Jacob’s Creek's Le Petit Rosé from Liqourland. Rosé compliments the flavours in this recipe perfectly, rounding out the indulgence.

Serves: 8-10
Prep: 15 mins (+ cooling time)
Cooking: 1½ hours



  • 6 egg whites, at room temperature
  • Pinch of salt
  • 1½ cups (330g) caster sugar
  • 1 tbs cornflour
  • 1 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 300ml thickened cream
  • Mixed berries, to serve
  • Fresh cherries, to serve

Strawberry Syrup:

  • 1 cup (250ml) orange juice*
  • ½ cup (110g) caster sugar
  • 100g strawberries, hulled, chopped

Head to Coles to stock up on these pavlova essentials.


  1. Preheat oven to 140˚C (120˚C fan-forced). Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Lightly spray with olive oil spray.

  2. Use an electric mixer to whisk the egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar and half the vanilla. Stir until just combined. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a disc, using the circle as a guide, and smooth the sides in an upwards motion to make a crown.

  3. Reduce oven temperature to 120˚C (100˚C fan-forced). Bake for 1½ hours or until pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.

  4. Meanwhile, use an electric mixer to whisk the cream and remaining vanilla until soft peaks form. Cover and refrigerate until needed.

  5. To make the strawberry syrup, place the wine or orange juice, sugar and strawberry in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Reduce heat to low and simmer for 5 mins or until the syrup thickens and reduces by about half. Set aside to cool slightly. Strain the syrup through a sieve into a jug. Discard solids.

  6. Place the pavlova on a serving plate. Spoon over the cream and top with mixed berries and cherries. Drizzle with strawberry syrup to serve.

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