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Tim Tam White Pavlova

Transform your dessert table into a winter wonderland our Tim Tam White Pavlova recipe! Enjoy a pillowy cloud of pavlova, adorned with vibrant berries, passionfruit pulp and of course, the delectable crunch of crushed Tim Tam biscuits. Whether you’re hosting a family feast or attending a holiday potluck, this dessert masterpiece will make you the star of the show.

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  • Servings:8
  • Occasion:Entertaining, Dessert
  • Cooking Time:2 Hrs
  • Preparation Time:30 Mins

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Tim Tam White

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Ingredients

  • 5 eggs whites
  • 1¼ cup caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1 pkt Arnott’s Tim Tam White
  • 500ml thickened cream
  • 2 tsp vanilla bean paste
  • ¼ cup fresh passionfruit pulp
  • Raspberries, blueberries, mint leaves and icing sugar, to serve

Preparation

Step 1
Preheat oven to 120ᵒC fan forced. Line two large oven trays with baking paper. On one tray, trace a 15cm circle and a 10cm circle. On the other trace a 12cm, 8cm, and 6cm circle. Turn the baking paper over so that it doesn’t stain your pavlova.
Step 2
Place egg whites and sugar in a clean, dry bowl and beat with an electric mixer for 10 min until the mixture is smooth, stiff, and glossy. Add cornflour and vinegar and beat until all combined. Remove bowl and add 4 chopped Tim Tam biscuits.
Step 3
Use a metal spoon to fold in until just combined. Spoon mixture evenly within circle outlines and flatten tops with a palette knife.
Step 4
Reduce oven to 100ᵒC. Bake for 1 hour until rounds are dry and crisp. Cool in oven for 3 hours or overnight.
Step 5
Place cream and vanilla bean paste in a medium bowl and beat with electric beaters until just firm peaks. Spread over cooled pavlova rounds and top with fresh passionfruit and berries.
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