Australian Pavlova Blog Hop

As soon as I heard about the Australian Pavlova Blog Hop (the first of  dessert based blog hopping idea concocted by Delicieux – this month’s hostess, 84th & 3rd, The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader), I knew I had to join in. I do enjoy a pavlova and it had been eons since I last made one. The blog hop was running concurrently with the weekend I was planning to start on this month’s Daring Bakers’ challenge which happened to be meringue based also. I was on an egg white bender!


I had a few days to think of something imaginative to fill my pavlova with but I couldn’t go past fresh fruit in the end. I watched the Junior Masterchef episode just recently when the young ones had to produce their own pavs with various creative touches but to be honest, adding curds, chocolate and anything else sweet just made my teeth ache thinking about it.

Let’s face it: Pavlovas are hell sweet. There’s a fair amount of sugar involved in the average pav, and relief from the sugary sweetness is in the fresh cream and fruit topping. As a kid, the only thing that helped me persevere through a slice of pavlova was the occasional break you got from a chunk of strawberry or kiwi. I wanted A LOT of fruit so I smothered my base with mango, kiwi and banana dressed with fresh lime juice and lime zest.


I made a Pernod and lime topping for the Daring Bakers’ challenge which served to give my pavlova a nice little kick as well. Friends who ate the pav said they couldn’t quite put a finger on the flavour which made them want to eat more. I think the touch of aniseed worked quite well with everything else in the pavlova. Certainly, I was only left with two small slices to enjoy the next day :|

If you’d like to join in on the fluffy meringue fun, join the blog hop here.



  1. Jennifer (Delicieux)

    November 28, 2011 at 12:16 pm

    Thank you for joining us in the Pavlova Blog Hop!! Your pavlova looks fantastic. I didn’t know Daring Bakers were running a meringue based event at the same time. How funny.

    • Monica

      November 29, 2011 at 4:22 pm

      Thanks for hosting the blog hop! A fantastic idea and like Daring Bakers, gets you all excited about baking something. Kinda like a Masterchef pressure test without the pressure :)

  2. Nic@diningwithastud

    November 28, 2011 at 1:05 pm

    Love the addition of the bananas! My fave fruit :D Thanks so much for joining!!

    • Monica

      November 29, 2011 at 9:53 pm

      Gotta have bananas :) They are finally under $5 a kilo! Thanks for coming up with this cool idea :)

  3. Lizzy (Good Things)

    November 28, 2011 at 3:33 pm

    Yum, absolutely delicious. I wish I could eat Kiwi fruit, it makes my mouth all itchy inside ) : Great post.

    • Monica

      November 29, 2011 at 4:22 pm

      Thank you :) Shame about the kiwi but fortunately there are so many other fruits out there for pavs :)

  4. Georgia

    November 28, 2011 at 5:14 pm

    Looks amazing!!

    • Monica

      November 29, 2011 at 4:22 pm

      Thanks! I think it must have tasted OK too as I was hoping there would be more leftovers :|

  5. JJ @ 84thand3rd

    November 29, 2011 at 7:22 pm

    Glad you could join us. Really like the Pernod and Lime idea!

    • Monica

      November 29, 2011 at 9:55 pm

      Thank you for coming up with this fun idea! I am a sucker for the Pernod & lime combo. It worked well!

  6. Christina @ The Hungry Australian

    November 30, 2011 at 10:07 am

    What a great idea – adding a pernod and lime topping, and lime juice and zest to the fruit. Pavlovas are so sweet I think anything acidy can add to cut through the sweetness works really well.
    So glad you could join the blog hop!

    • Monica

      December 4, 2011 at 10:26 pm

      I had so much fun doing it and I forgot what a great dessert pavs are for summer BBQs. Thanks for the idea :D

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

To Top