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Clementine and Pistachio Mini Pavlovas

Clementine and Pistachio Mini Pavlovas

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 8

If you’re after a super-simple, speedy and delicious way to round off a meal, these Clementine and Pistachio Mini Pavlovas from cookbook writer and Bake Off star Benjamina Ebuehi tick all the boxes. “You can have these on the table in just 15 minutes,” says Benjamina. “Adding greek yoghurt to the cream lightens things up, while the citrus adds a lovely sharpness. I like to serve them in a 'wreath' shape for maximum effect.”
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  • 2 clementines
  • 2 tsp caster sugar
  • 2 tbsp Grand Marnier or Cointreau
  • 300ml double cream
  • 200g greek yoghurt, stirred to loosen
  • 2 tbsp lemon curd
  • 8 meringue nests
  • 30g pistachios, roughly chopped


Step 1

Using a small, sharp knife, slice the ends off the clementines, then stand them upright and slice downwards to remove the peel and pith, following the curve of the fruit. Cut out the segments and place in a shallow dish.

Step 2

Sprinkle over the sugar and liqueur, then leave to macerate for 10 mins. Meanwhile, in a large bowl, whip the cream to soft peaks with a whisk; use a spatula to fold through the yoghurt. Fold in the lemon curd, so it streaks the mixture.

Step 3

Build the dessert just before serving: arrange the meringue nests on a platter in a ring (or any shape you like) and divide the cream mixture between them. Top each one with a few clementine segments and some of the boozy syrup from the dish; sprinkle over the pistachios and serve straight away.

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