Recipe: Cardamom Pistachio Sugar Pavlova with Peaches, Blueberries & Oat Crumble

As spring plays hide and seek with us I have put together a special Finger, Fork & Knife pavlova that sings of warmer days and longer nights. The crisp and chewy cardamom and pistachio meringue base, rich in spice and little green nuggets of chopped pistachios, provides and cloud-like layer beneath the creamy lemon-spiked filling, honey roasted peaches and fresh blueberries. With a crunchy oat crumble sprinkled on top and a dusting of icing sugar, this pavlova will take you to the spring/summer months of your dreams within seconds.


300g (approx. 1 cup) caster sugar

2 tbsp ground cardamom


3 peaches, halved and stoned

1 tbsp honey

1 tbsp Pedro Ximénez (optional)

1 tsp vanilla extract


½ cup spelt flour

¼ cup rolled oats

2 tbsp unsalted butter,

1 tbsp brown sugar

1 tbsp linseeds

Pinch of sea salt


6 free-range eggs, whites only

Cardamom sugar

1/4 cup pistachios, shelled, finely crushed with a mortar and pestle or in a food processor

1 Lemon

200ml double cream

200ml natural yoghurt

Juice and zest of ½ lemon

2 punnets fresh blueberries* to serve

Icing sugar, to serve


*Thaw some frozen blueberries if not in season

Preheat oven to 180C

Place the halved peaches into a roasting dish and drizzle with honey, Pedro Ximénez (if using) and vanilla. Toss to make sure they are coated evenly and pop into the oven to bake for 25-30 minutes, until soft and caramalised. Remove from oven. When cool enough to handle slice into quarters. Pop into the fridge until ready to top the finished pavlova.

While the oven is still hot, prepare the crumble. Combine flour, oats, linseeds, sugar and butter in a bowl. Pinch together with your fingers until the mixture resembles coarse crumbs. Tip onto a baking tray lined with baking paper and bake in the oven for 10-15 minutes, until golden. Remove from oven and set aside.

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