Pavlova with tahini cream, sesame pistachio praline and summer berries

Serves 6-8 Desserts and puddings




  • 165g golden caster sugar
  • 165g white caster sugar
  • pinch cream of tartar
  • 6 large egg whites
  • 1tbsp cornflour
  • 2tsp white balsamic
  • 200g raspberries
  • 100g small strawberries
  • 100g blackberries

For the praline

  • 100g golden caster sugar
  • 3tbsp toasted sesame seeds
  • 30g pistachio nibs (sliced pistachios)

For the tahini cream

  • 250g kefir yoghurt
  • 5tbsp tahini
  • 1tbsp honey


For the praline, line a baking tray with foil. Put the sugar in a small pan with 2tbsp hot water and slowly dissolve the sugar over a low heat to make a clear syrup. Increase the heat and boil for around 4 minutes to form a rich golden caramel.

Turn off the heat and stir in the sesame seeds and pistachio nibs. Quickly tip on to the prepared tray, spread out and leave to cool.

Once cooled and hardened, break up the praline and put between 2 sheets of non-stick baking paper. Pound it with the end of a rolling pin into small crunchy pieces, stopping before it becomes completely broken to dust. Transfer to an airtight jar until ready to use.

For the pavlova, line a baking tray with non-stick baking paper, then tip the sugars on to the prepared tray. Set the oven to 130C/110C F/Gas 1/2 (no need to preheat) and put the tray of sugars in the oven for 5 minutes until warmed through. Remove but keep the oven on.

Tip the sugars into a bowl. Draw a 22cm circle on the same sheet of baking paper, then turn it over on the same tray and set aside.

Add the cream of tartar to the egg whites in a bowl and whisk to soft peaks. Add the warmed sugars, a spoonful at a time, whisking well between each addition until the whites are stiff and holding a firm peak. Sift the cornflour over, pour the white balsamic over and fold them into the meringue.

Spoon on to the prepared tray and spread out to within 0.5cm of the edge of the drawn circle, using a palette knife, and pull up into peaks, leaving a slight dip in the middle. Scatter over a little of the praline, reserving enough to decorate the top. Bake for around 1 hour 15 minutes, then turn off the oven and leave the meringue inside for 20 minutes. Carefully transfer to a serving plate to cool completely.

To make the tahini cream, mix the ingredients together until smooth. Pile into the centre of the cold pavlova and scatter some of the remaining praline over. Top with the fruit, scatter the remaining praline over and serve immediately or, if you prefer, chill for up to 1 hour before serving.

Recipe and food styling by Linda Tubby; photography by Angela Dukes
Recipe and food styling by Linda Tubby; photography by Angela Dukes


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