The food dept. have reinvented the Aussie pav! It's simple: smash up your meringues or a store-bought pavlova and mix it up with passionfruit curd and a cream mixture, freeze and four hours later you have an easy, adorable treat for any Aussie occasion.




Skill level

Average: 2.7 (81 votes)


  • 8 egg yolks
  • ⅔ cup caster sugar
  • seeds from 1 vanilla pod
  • 250 g mascarpone
  • 600 ml thickened cream, whipped to soft peaks and chilled
  • 1 quantity meringues
  • 3 tbsp quantity passionfruit curd
  • 6 passionfruit  (3 for serving)
  • red currants, for serving (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time overnight

Combine the egg yolks, sugar and vanilla seeds in a large heatproof bowl. Place over a pot of simmering water, making sure the water doesn’t touch the base of the bowl. Beat with an electric mixer for 5-6 minutes, until pale and fluffy and holds a ribbon when you run the beaters over the top.

Remove from the heat and continue to beat until cold.

Once cold, fold through the mascarpone and then the whipped thickened cream.

Take 3 of the meringues and cut into large chunks, approx. 2 cm square. Gently fold through the cream mixture.

Take a large ring pan or mould, approximately 2.5 litre capacity and spoon in ⅓ of the cream meringue mixture. Dot approximately 1 tablespoon of the passionfruit curd and the pulp of 1 fresh passionfruit over the cream meringue. Repeat again twice with the remaining cream mixture, meringues, passionfruit curd and fresh passionfruit pulp to create 3 rough layers.

Using a skewer, gently run it through the cream and curd mixture to marble it. Cover with plastic wrap and freeze for 4 hours or overnight.

Unmould the semifreddo by dipping the tin into warm water for a few seconds and then turn onto a serving platter. Serve with extra crushed meringues, curd and fresh passionfruit. Garnish with red currants.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.