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“An updated and modern Australian pavlova.”
1hr 20mins

Ingredients Nutrition

  • 4 egg whites
  • 1 cup caster sugar
  • 100 g caster sugar, extra
  • 150 g flaked almonds, lightly toasted
  • 100 g blanched almonds, lightly toasted
  • 12 dried apricot
  • 1 tablespoon brandy
  • 300 ml whipped cream


  1. Preheat oven to 150 degrees celcius.
  2. Line 2 baking trays with non-stick baking paper and mark 2 20cm circles on paper using dinner plates.
  3. Beat eggwhites until soft peaks form. Gradually beat in caster sugar and mixture is stiff and shiny.
  4. Fold through flaked almonds.
  5. Spread mixture over the two circles.
  6. Cook in oven 1 hour swapping trays halfway.
  7. Turn oven off and leave meringues in oven to cool.
  8. To make brittle, heat extra sugar in saucepan until dissolved and golden liquid forms (careful not to burn!) Remove from heat and stir through blanched almonds.
  9. Spread this mixture also over a baking tray lined with non-stick baking paper and set aside until hard. Then break into pieces.
  10. Place apricots in heat proof bowl and pour over boiling water and let soak for 30 minutes. Drain and place in food processor with brandy and process until a paste is formed. Fold this mixture though the whipped cream.
  11. To assemble, spread half cream mixture over one meringue, place the other on top. Spread with remaining cream and top with almond brittle.

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