Lamington pavlova

We’ve got the perfect impressive dessert for this festive season. It’s the combination of two Aussie classics: lamington and pavlova. What more could you want?



Note: + cooling & chilling time

1h 45m


  • 125g raspberries
  • 1/2 cup (110g) caster sugar
  • 1/2 lemon, juiced
  • 500g crème fraîche
  • 300ml Coles Thickened Cream
  • 1/4 cup (40g) icing sugar mixture
  • 1 tsp vanilla bean paste


  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 3 tsp cornflour
  • 3/4 tsp white vinegar
  • 1 1/4 cups (60g) coconut flakes


  • 1/2 cup (110g) caster sugar
  • 300ml thickened cream
  • 150g dark chocolate, finely chopped
  • 150g milk chocolate, finely chopped



Preheat oven to 120°C. Grease a baking tray and line with baking paper. Draw a 23cm circle on the paper and turn over.


To make the coconut pavlova, use an electric mixer to beat egg whites and a pinch of salt in a clean, dry bowl until soft peaks form. Add the sugar, 1 tbs at a time, beating after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour and vinegar and beat until just combined. Add the coconut and use a metal spoon to gently fold through. Spoon onto the lined tray, using the circle as a guide to shape into a disc.


Reduce oven to 100°C. Bake for 11/2 hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, to cool completely.


Meanwhile, to make the chocolate sauce, combine the sugar and 1/4 cup (60ml) water in a medium saucepan over medium-high heat. Cook, stirring, for 3-4 mins or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 3-4 mins or until mixture is dark caramel in colour. Remove from heat. Carefully add cream and ¼ cup (60ml) water and stir to combine. Add the combined chocolate. Place over low heat and cook, stirring constantly, for 2-3 mins or until mixture is smooth and combined. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.


Combine the raspberries, sugar and lemon juice in a small saucepan. Cook, stirring, over medium-high heat until sugar dissolves. Bring to the boil. Cook, stirring occasionally, for 4-5 mins or until mixture thickens slightly. Transfer to a heatproof bowl. Place in fridge to chill.


Use an electric mixer to whisk the crème fraîche, cream, icing sugar and vanilla in a bowl until soft peaks form. Fold in 1/2 cup chocolate sauce to gently marble. Place coconut pavlova on a serving plate. Spoon the crème fraîche mixture over pavlova. Drizzle with raspberry mixture. Serve with remaining chocolate sauce. 

SERVE WITH: raspberries, milk chocolate curls and coconut flakes

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.