Cardamom and Nutmeg Pavlova


It is better to conquer yourself than to win a thousand battles. Then the victory is yours. It cannot be taken from you, not by angels or by demons, heaven or hell.


This quote touches something in all our hearts in one way or another. It is especially true for all fellow bloggers in the social media world. To me, blogging is like running. there is no winning, there is only marking a personal best, day after day, post after post. Let us all uplift each other and help overcome our battles. Then one day we all will know the true meaning of Art of slow living.



If there was a dessert that you could make with super short prep time with jaw dropping results, this  Pavlova would be a top candidate. you need very few ingredients and a short time prep then just a long wait to eat it. The wait honestly is the hardest part. The recipe is to be followed exactly.


There are no shortcuts to it and no substitutions. Follow it to the letter and it will not fail you. Because of the nature of this dessert, I would make it the day I am serving it. But if it’s not humid where you live, you can make it the night before and leave it in the oven the entire night. That’s right. After the time specified below, switch off the oven, do not open to peak at it, just leave it alone. Next day, remove from the oven and transfer it to a serving platter.


If you are looking for something similar to make, definitely take a look at my Meringue recipe.


Note: Make sure the Stand mixer bowl and any other bowls that you are using are dry, not a drop of water.



  • Egg Whites 4 (absolutely no yolks)
  • Powdered Sugar 1 1/4 cup
  • Cardamom powder 1/4 tsp
  • Nutmeg 1/8th tsp
  • Vanilla extract 1/2 tsp
  • Lemon Juice 1 tsp
  • Corn Starch 1 Tbsp


  • Preheat oven to 200 degrees Farenheit
  • Dry the Stand mixer bowl and take another dry bowl.
  • Crack one egg at a time and separate out the yolk and the White of the Egg.
  • If you are satisfied no yolk is mixed with the white, transfer to the Stand mixer.
  • Repeat with next Egg. The reason you should do one egg at a time is if you end mixing little bit of yolk, you don’t have to start over again.
  • With a whipping attachment to the Stand mixer, whip the Eggs at medium speed for 2 minutes.
  • Add the Sugar 1/4th cup at a time while the Mixer is still running. Be careful with adding the Sugar otherwise the Sugar will fly all over the kitchen.
  • Once the Sugar is added, Run for a minute and then add Nutmeg and Cardamom powders.
  • Run the Mixer at a high speed until the mixture has high sheen and it stands the 10 second test. See note.
  • Fold in Lemon juice, Corn Starch and Vanilla extract to the fluffed mixture.
  • On a parchment paper, draw 4 small circles if you would like to serve individual size desserts.

Note: When you feel the mixture has high sheen, stop running the mixer. The peak that forms should be able to hold its shape for the full 10 seconds.



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