Chocolate Pavlova with Nectarine and Pistachios

Pavlova is one of my favourite desserts. It seems to come back into “fashion” every few years. But through all the years it’s still a favourite of mine. I guess it also reminds me of my childhood. My mom made Pavlova for special occasions and now I am the one making the Pavlova. This is obviously a more updated version from the 1990’s version I grew up with. The nectarines and chocolate pair wonderfully together and the saltiness of the pistachios add that little bit of a twist to this classic dessert.


For the Swiss meringue(I use Martha Stewart’s Swiss meringue recipe.)

4 large egg whites

1 cup sugar

Pinch of cream of tartar

½ tsp vanilla essence


For the Pavlova topping

150 ml cream, whipped to soft peaks

200 g pistachio’s, finely chopped

4 nectarines, thinly sliced

30 g good quality cocoa powder


1.   To make the Swiss meringue, place all the ingredients in a metal bowl over a pot of slowly boiling water, making sure the bowl does not touch the water.

2.   With an electric whisk, whisk the egg mixture over the pot until the mixture is warm to the touch. This usually takes about 10 minutes.

3.   Then take the bowl of the pot and whisk the mixture until it is completely cool and forms stiff peaks. This mixture can be re-whipped and kept covered in the fridge for 2 days.

4.   The mixture is perfect for piping shapes and making Pavlova.

5.   When the mixture is ready swirl the cocoa powder through the meringue and spread on a prepared tray with baking paper. You can also draw a circle template with a pencil, using a cake tin as a stencil on the back of the baking paper to make it easier to spread the meringue into a perfect circle.

6.   Once you have your mixture spread bake in a pre-heated oven of 150°C for two hours or until the outside is dried out but the center is still sticky. This will ensure your Pavlova isn’t to dry.

7.   Once it is baked remove from the oven and allow to cool completely.

8.   To assemble the Pavlova, start first with the whipped cream then top with the sliced nectarines. Lastly sprinkle with the chopped pistachios.

Styling – Simone Kruger {Yellow Papaya}

Photography – Yolande Snyders YSP