Adam Liaw's double-decker mango and pistachio pavlova

Why stop at one layer when you can have two! Adam Liaw’s double decker pavlova is filled with fresh mango and topped with crunchy pistachios for a show-stopping sweet treat.

12 to 16




  • 900ml thickened cream
  • 1 tsp almond extract (optional)
  • 3 R2E2 mangoes, stoned, peeled, thickly sliced
  • 2 x 500g Coles Pavlovas
  • 80g pkt Coles Pistachios, finely chopped
  • Coles Make at Home Pina Colada Flavoured Meringue Kisses, to serve
  • Coles Make at Home Vanilla Flavoured Meringue Kisses, to serve
  • Coles White Choc Balls, to serve



Use an electric mixer to whisk the cream and almond extract, if using, in a bowl until firm peaks form. Place one-third of the mango in a food processor and process until smooth.


Place 1 pavlova on a serving platter. Top with half the whipped cream mixture, half the remaining sliced mango and a few dollops of the mango puree. Top with the remaining pavlova. Decorate with remaining whipped cream mixture, remaining mango puree and remaining sliced mango. Sprinkle with pistachio and decorate with the meringue kisses and white choc balls.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.