It doesn’t get much more Australian than these mini Milo pavlovas! All our favourite Aussie icons in one glorious mashup.

1.5 hours + chill


Lamington Balls

  1. 250g packet of jam mini rolls
  2. 1/4 cup thickened cream
  3. 200g dark chocolate
  4. 100g shredded coconut

Milo Meringues

  1. 140g egg whites (from 3-4 eggs)
  2. 280g caster sugar
  3. 1/4 cup Milo (+1 tbsp)


  1. 300g thickened cream
  2. 1 tsp Queen Vanilla Bean Paste
  3. 1/4 cup macadamias, roughly chopped

Method - Lamington Balls

  1. Step 1

    In a large bowl, crumble mini rolls and combine with cream.

  2. Step 2

    Roll tablespoons of mixture into balls and place on a lined tray. Chill until firm.

  3. Step 3

    Microwave chocolate in 30 second intervals, stirring in between with a metal spoon until melted.

  4. Step 4

    Using a fork, dip balls into chocolate then roll in coconut. Chill for 30 minutes.

Method - Milo Meringues

  1. Step 1

    Preheat over to 180°C (fan forced). Combine egg whites and sugar in a metal bowl then place over a saucepan of simmering water, ensuring it doesn't touch the metal bowl.

  2. Step 2

    Stir constantly until sugar dissolves completely or temperature reaches 65°C.

  3. Step 3

    Pour into stand mixer and whisk for 10 minutes until cooled.

  4. Step 4

    Fold in Milo. Drop six spoonfuls onto a lined baking tray, then sprinkle with remaining Milo.

  5. Step 5

    Turn oven temperature down to 150°C and bake for 1.5 hours. Set aside to cool.

Method - Assembly

  1. Step 1

    Whip cream and Vanilla Bean Paste to stiff peaks, then spoon onto meringues. Top each meringue with a strawberry, a sprinkle of macadamia nuts and a lamington ball.

This true-blue Aussie recipe is from our friend Amanda at Chewtown.

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