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Scotch Finger Cheat's No-Bake Pavlova

Arnott's Product
Scotch Finger >
  • Servings: 10
  • Occasion: Dessert, Entertaining
  • Cooking time: 8 mins
  • Prep time: 25 mins

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Pavlova is Australia’s best-loved Christmas dessert for a very good reason. But if you haven’t had a pavlova fail, well, you’re not really trying!!🤣 No worries. You, a couple of tricks, and some Scotch Finger biscuits are going to get this solved, with a pavlova-ish dessert that will wow everyone at your table.


  • 375g Scotch Finger biscuits
  • 100g unsalted butter, melted
  • 75g Copha, melted
  • 4 egg whites
  • ½ tsp cream of tartar
  • 200g caster sugar
  • 2 tsp vanilla paste
  • 25g custard powder
  • 250ml milk
  • ½ cup raspberry sauce
  • 2 cups mixed berries
  • 1 cup mango slices and passionfruit pulp
  • 4 Scotch Finger biscuits, broken into long shards
  • crumbled meringue and berry dust*, to garnish


Step 1 Put the Scotch Finger biscuits into a food processor and pulse until a fine crumb forms. Add the butter and Copha, mix to combine, then press into a lightly-greased 22cm cake tin. Refrigerate until set.

Step 2 Put the egg whites and cream of tartar in the bowl of an electric mixer and beat until very soft peaks form, continue mixing on low speed.

Step 3 Meanwhile, combine the sugar and ½ cup water in a small saucepan and cook on high heat. Increase the egg whites to high, then add the syrup in a. steady stream, beating until cool. Mix in the vanilla.

Step 4 Combine the custard powder with ½ cup milk. Boil the remaining milk in a medium saucepan, pour over the custard, stir, then return to the saucepan and simmer until thickened. Gently fold into the meringue, then spoon into the Scotch Finger tart shell.

Step 5 Mix the raspberry sauce and berries, then fold into the meringue mixture. Top with mango, passionfruit and Scotch Finger biscuit shards. Decorate with crumbled meringue and berry dust.

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