White Chocolate, Coconut and Raspberry Pavlova – Australia Day 2017

Well, where to start? A LOT has happened since last posting here. The biggest and most life-changing event I can think of… having a baby. So many things to say, and yet I have no idea how to say it all. I feel so grateful and fortunate for everything that’s happened over the last year. Firstly, the miracle of life, really is incredible. I know, it’s such a cliche (this whole post will be) but how the hell can a little raisin-looking thing at week 6, grow arms, legs, hands and fingers by week 12!?! It’s mind-blowing.

I was very fortunate to have a relaxed pregnancy. Hardly any morning sickness – just a few mornings feeling ‘a bit off’ – but in general felt pretty great throughout. I was pretty determined to keep walking my usual 30mins to work, and I did. However by week 36 it was closer to an hour-long waddle.

Just as with the pregnancy, I was very fortunate to have a very straightforward (and relatively quick, thankfully) birth. Our little girl was pretty keen to see the world, so in just 5 short hours, she was with us. On ANZAC day, 25th April 2016 at 4:35pm, our little one arrived. Miss Cleo Adeline Godfrey, weighing in at a petite 2.65kg. She was quite small (even though she was pretty much born on her due date), but boy, has she made up for that in the last 9 months!

So Cleo has been the main reason for my absence here. I’m so sorry. I really hope 2017 will be a little more active on the blog. As much as I LOVE being a mother, I don’t want to lose my sense of self (as so many women do, and I can TOTALLY see why – these little things are all-consuming and such time wasters, in the best possible way). I want to ensure I keep being creative here on the blog, for my own sanity. I also can’t wait to teach Cleo how to cook and bake. Between Seb and myself (and her Poppy who’s a Chef), she’ll be cooking up a storm in no time!


So I thought I’d start 2017 with an Australia Day post, and what’s more Australian than a Pavlova (although I know this could be a little contentious as it might actually be a New Zealand dish, hehe). Whatever the history, it’s pretty damn delicious and this triple-stacked number is bound to put a smile on everyone’s dial this Australia Day.

It’s good to be back. :)

x e.



Australia Day 2017

Coconut, White Chocolate and Raspberry Pavlova

9 egg whites
4 teaspoon cocoa powder, sifted
1 cup desiccated coconut
1 teaspoon cream of tarter
1 teaspoon cornflour
1 teaspoon white vinegar
300g caster sugar
100g brown sugar
100g white chocolate, chopped finely


600g mascarpone
1 cup cream
1 heaped tablespoon icing sugar
1/3 cup desiccated coconut
100g white chocolate, chopped finely
3 punnets of raspberries


  1. Preheat oven to 200˚C and line 3 baking trays and mark a 20cm circle on each sheet using a bowl as a stencil. This will be your template for the meringue.
  2.  In a small bowl, sift cocoa, cream of tarter and cornflour together, then add coconut and chocolate. Set aside.
  3. In a large clean bowl, wipe over with a little vinegar or lemon juice to cut out any grease. Place egg whites in the bowl and beat slowly for the first minute, then turn the speed up. When the eggs are opaque and frothy start adding the sugars slowly whilst continuing to beat. Keep beating until the meringue holds stiff peaks and is thick and glossy. Add the vinegar and beat for an extra minute, then add the dry ingredients and slowly and carefully fold in the ingredients with a large spoon in 8 or so rotations. It doesn’t have to be completely combined. Avoid over-mixing the meringue.
  4. Spoon the meringue onto the lined trays and using the spoon, evenly distribute the mixture to the edges of the 20cm circles. Bake in the oven for 5 minutes then turn the heat down to 150˚C. Bake for 1 hour and then turn the oven off. Keep the meringues in the oven until they completely cool. If you’re pressed for time, the meringues can be made a couple of days ahead if kept in an air tight container.
  5. Combine mascarpone, cream and icing sugar. Set aside in the fridge until ready to assemble.
  6.  Once the pavlova’s are cool, place them on a large plate and top with 1/3 of the cream, 1/2 of the chopped white chocolate and 1/3 of raspberries. Repeat with the other layers and for the top layer, top with shaved coconut instead of the chocolate.
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2 Discussion to this post

  1. Jenna says:

    Welcome back! Looks absolutely delicious, sorry I missed it in real life. x

  2. Aria says:

    This coconut and raspberry pavlova look so good and pic so attractive,Thanks for the recipe.

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