• 2 unwaxed oranges
  • 4 tbsp of honey
  • 25g walnuts, toasted and roughly chopped
  • 25g pistachios, toasted and roughly chopped
  • 1/4 tsp ground cardamom seeds (seeds removed from
  • the pod)
  • 600ml of double cream
  • 250g mascarpone cheese
  • 4 tsp orange blossom water
  • 6 egg whites
  • 350g golden caster sugar
  • 1 tsp cornflour
  • 2 tsp orange blossom water
  • 5 tbsp honey
  • The juice of half an orange
  • 2 tbsp orange blossom water
  • 250g Filo pastry
  • 75g unsalted butter, melted
  • 25g pomegranate seeds for garnish
  • 25g pistachios, toasted and roughly chopped for
  • garnish
  • 25g walnuts, toasted and roughly chopped for garnish


  1. Place the oranges in a saucepan with water, make sure they are completely covered. Bring to the boil and the down to a simmer, cook for an hour until completely soft. Set aside to cool slightly.
  2. Cut the oranges in half, remove the seeds and place in a food processor puree until smooth. Scoop the puree out in to some cheesecloth or muslin, squeeze out as much liquid as possible over a bowl. Reserve this juice for use in the syrup.
  3. Add the orange puree to a bowl and fold in the the honey, vanilla extract, the pistachios, the walnuts and cardamom, mix well and set aside.
  4. While the oranges are cooking make the meringues. Preheat the oven to 120 C Fan and line 2 baking trays with greaseproof paper. Draw one 9 inch and one 8 inch circle on the greaseproof.
  5. Add the egg whites to the bowl of a free standing mixer and whisk until firm.
  6. Add the sugar 1 tablespoon at a time until stiff peaks are formed, whisk in the corn flour and orange blossom water.
  7. Divide the mixture between the trays and spread it out to form 2 circles.
  8. Place in the oven and bake for 60 minutes, switch off the oven and allow the meringue to cool completely in the oven (otherwise the meringue will crack).
  9. To make the syrup combine the honey, orange blossom water, and orange juice.
  10. Remove the filo from the packaging and cover with a damp towel to prevent it drying out. Cut out two 8 inch circles on the filo by scoring around the base of a cake tin. Discard the remainder of the filo and keep the circles covered with the damp towel.
  11. Line 2 baking sheets with greaseproof paper and increase the oven temperature to 180 C fan.
  12. Keep one filo circle covered and work quickly with the first. Take a layer of the pastry and brush with butter, place on one of the baking trays, repeat with the next layer of filo and then gently layer directly on top of the circle already brushed with butter. Repeat with each
  13. layer. Do not push down as you place them on top of each other. Repeat with the next circle using the other lined baking sheet.
  14. Place in the oven for 10- 15 minutes, the filo should be golden and puffed up.
  15. Remove from the oven and pour the syrup over the filo discs, dividing evenly between the 2. Bake for a further 10 minutes, the discs should be golden and crisp when removed from the oven. Set aside and allow to cool for several minutes and brush away any excess syrup that may have accumulated around the sides and ensure that the disc isn’t sticking to the paper.
  16. While the filo is cooling make the cream filling. Combine the double cream and mascarpone until thickened and softly whipped. Gently stir in the orange blossom water.
  17. Assemble the pavlova by using the larger meringue as the base. Add a layer of the cream mixture, place the first filo disc on top of this and the orange nut filling, followed by the second filo disc. Add a thin layer of cream and secure the second meringue disc. Top with the remaining cream mixture and garnish with pomegranate, pistachios and walnuts.