Scents of the Season

Pavlova with Apples and Walnuts

Christmas is coming, and all I want is to spark some inspiration and joy with this special seasonal dessert. When it comes to Christmas, this delicate pavlova is the perfect visual the eye lingers upon and makes you wanting to taste it.

This year felt like a century to me, joggling between so many projects and traveling a lot—such a unique, life-changing and truly challenging but so rewarding experience, and I must admit, it seemed harder to find time for the blog. But when Christmas takes over the world, inspires and celebrates the connections, memories and love we have and share, there seems to be time for everything. It felt so right to be right back here, on the journal that helped me discover photography, the beauty of the culinary world, and made my dreams come true.

Pavlova with Apples, Pomegranate, Walnuts and Orange Cream
Ingredients (makes 4 servings)

This rustic pavlova brings out the fullest essential flavor of winter. Its light meringue gets topped with crunchy toasted walnuts, pomegranate seeds and fruity apples. The citrus flavor combined with the sweetness of this elegant confection, makes this dessert truly exquisite.

4 egg whites, at room temperature | 240 g caster sugar | 1 tbsp cornflour | 1 tsp white vinegar | 1 vanilla bean, scraped seeds only | chopped walnuts |

400 ml sour cream | 1 orange, finely grated rind only | 2 tbsp pure icing sugar, sifted | 1 small delicious red apple, sliced | a handful of pomegranate seeds, to serve


1. Preheat oven to 100°C. Line a large baking tray with baking paper.

2. For meringue, whisk egg whites and a pinch of salt in the bowl of an electric mixer until soft peaks form. With motor running, add sugar, a tablespoon at a time, whisking until sugar dissolves (5-10 minutes). Fold in cornflour, vinegar and vanilla seeds, then pile mixture into a 20 cm-diameter circle on oven tray, gently smoothing top and making a slight indentation.

3. Bake in center of oven until crisp but not colored (1-1¼ hours). Turn off oven and leave to cool completely with door ajar. Meringue will keep in an airtight container for up to 4 days.

4. For cream, whisk sour cream, orange rind and icing sugar in a bowl until thick. Spoon over meringue, top with sliced apples, pomegranate seeds, chopped walnuts and serve immediately. •