Maggie Beer’s Quince & Almond Pavlova

By Market Magazine


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  • 240 g 240 caster sugar

  • 2 Tbsp 2 cornflour

  • 5 5 free-range egg whites, room temperature

  • Pinch sea salt

  • 145 ml 145 Maggie Beer Verjuice

  • 2 2 tubs Maggie Beer Quince Paste, roughly chopped

  • 1 1/4 cup 1 1/4 thickened cream

  • 1 1/4 cup 1 1/4 crème fraiche

  • 1/2 cup 1/2 almond flakes, toasted


  • Preheat a fan-forced oven to 160°C. Grease and line 3 baking trays with baking paper and set aside.
  • To make meringue, place caster sugar and cornflour in a small bowl and mix to combine. Set aside.
  • Place egg whites and pinch of salt into clean dry mixing bowl. Using an electric mixer, whisk eggs on high speed until soft peaks form. This should take around 2 minutes.
  • With mixer running, slowly add sugar mixture to eggs, 1 Tbsp at a time.
  • Once all mixture has been added, continue to whisk for 6-8 minutes or until all sugar has dissolved. To check, rub a small amount between your fingers to ensure you don’t feel any granules.
  • Add 1 Tbsp of Verjuice and whisk for another 10 seconds to combine all ingredients.
  • Divide meringue evenly between the 3 baking trays. Then, using a spoon, shape mixture into circles and place into the oven. Turn the oven temperature down to 140°C and bake for 45 minutes, then remove and allow to cool.
  • Meanwhile, place Quince Paste and ½ a cup of Verjuice into a small saucepan and place over a low heat, bringing to a gentle simmer. Stir until all Quince Paste has melted and the mixture is smooth with no lumps. Remove from heat and set aside to cool.
  • Pour thickened cream into a mixing bowl and whisk until stiff peaks form, then fold through crème fraiche and cooled Quince Paste mixture.
  • Place 1 meringue onto a serving platter and spoon over ⅓ of quince cream mixture. Repeat this two more times, then top with toasted almond flakes to serve.

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