This Top Australian Chef Shares His Most Popular Mother’s Day Recipe

Lauren Powell
by Lauren Powell


What better way to treat your mum this Mother’s Day than with a delicious home-cooked meal or dessert that is made by you? It’s thoughtful, made with love, and she can enjoy every last piece of it—foolproof! One of our favourite chefs, Jarrod Di Blasi, the culinary genius behind Melbourne’s award-winning restaurant, Ezard, shared with Huffington Post Australia the dish he’ll be creating this Mother’s Day, and it sounds so good we might just follow suit.

"Who doesn’t love pavlova? The textures of crunch, with a little sweetness from the lashings of cream combined with tropical fruit—it’s the perfect dessert to spoil Mum this Mother’s Day," Di Blasi told Huffington Post Australia. "Pavlova always reminds me of fond memories with my mum and that’s why I included it on the special Ezard Mother’s Day menu this year."

Coconut Pavlova, Passion Fruit Jam and Whipped Crème Fraiche

Serves 6


Coconut Pavlova

4 egg whites

240g caster sugar

2 ½ tsp cornflour

1 tsp white vinegar

Finely grated rind of 1 lime

50g coconut flakes

Whipped Crème Fraiche

500g crème fraiche

25g pure icing sugar, sieved

Passion Fruit Jam

260g passionfruit pulp from 12-15 passionfruit

140g caster sugar

Juice of 1 lime

Scraped seeds of 1 vanilla bean


1 punnet nasturtium flowers

1 punnet nasturtium leaves

10g freeze dried kaffir lime powder

30g freeze dried raspberries


Coconut Pavlova
Pre-heat oven to 110°C. Lightly grease a baking tray and line with baking paper. Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar and whisk until stiff and glossy. Fold in cornflour, vinegar and rind, then the coconut flakes. Spoon onto baking tray and spread evenly to roughly 4cm in height. Bake until crisp on the outside, but not coloured (1½-2 hours), turn off oven and cool completely in oven (2-3 hours).

Passion Fruit Jam
Process passion fruit in a food processor to crack the seeds, strain into a saucepan and return a third of the seeds to the juice. Add sugar and vanilla seeds, stirring over medium heat to dissolve sugar, bring to the boil and cook till temperature reaches 102°C. Remove from the heat, stir in lime juice, then refrigerate until cooled and set.

Whipped Crème Fraiche
Whisk crème fraiche and icing sugar in a bowl until soft peaks form, fold in a third of passionfruit jam. Refrigerate until it sets to quenelle consistency.

To Serve
Roughly cut five bite size pieces of pavlova and lay sporadically around the plate, then spoon two quenelles of the whipped crème fraiche on either side of the pavlova. Top with a good drizzle of passion fruit jam and garnish with the nasturtium flowers and leaves. To finish, graze the dish with the freeze dried kaffir lime powder and raspberries.

To find out what other food experts are making this Mother’s Day, head to Huffington Post Australia and for more inspiration shop one of our favourite dessert recipe books Diva Desserts ($57).

What will you be treating your mum to this Mother’s Day?

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