Pink Pavlova

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Meringue in any shape or form is delicious. A lot of people are afraid of making meringues, they really shouldn’t be especially when using this  foolproof recipe. You can be as creative as you like when choosing the toppings, I added a drop of red food colouring gel to the cream to make it pink, it looked amazing.

Prepare to wow your guests, this one is a show stopper ❤

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6 egg whites (200 ml)
1 ml (¼ tsp) cream of tartar
300 g caster sugar
2 ml (½ tsp) vanilla extract
7 ml (1 ½ tsp) lemon juice
7 ml (1 ½ tsp) cornflour

For the topping:

1 litre Double thick cream
Red food colouring gel
2 tablespoons caster sugar
Strawberries, sliced in half
Half a pomegranate, only the gems
Pulp of 5 granadilla
Fresh mint
Edible pink glitter

Serves 10- 15 people
Preparation: 30 minutes
Cooking time: 1 hour 20 minutes

Preheat the oven to 230°C. 

Beat egg whites with cream of tartar until very stiff. Gradually add sugar and continue beating until stiff and shiny.

Then, beat in the vanilla extract, lemon juice and cornflour.

Cover a baking sheet with baking paper. Find a square object or a 23 cm cake tin and trace a square onto the paper with a pencil. Spray with non-stick spray and pile the meringue onto the traced square, building up the sides and centre until they are even (use a good quality spatula).

Bake the meringue for 20 minutes. Reduce oven temp to 100°C and bake for a further hour. 

The Pavlova should slide off the baking paper very easily but if necessary, loosen with a spatula. Transfer to a platter. When the meringue is cool you can top with the filling.

While the meringue is baking, start preparing the fruit.

To make the filling:

Using an electric beater, beat the cream until stiff peaks start forming, add the vanilla extract, food colouring and sugar and beat until firm.

Spoon the cream onto the Pavlova and top with the fruit, mint and glitter.

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5 thoughts on “Pink Pavlova

  1. Thank you a bunch for sharing this with aall folks you actually recognise
    what you’re speakng approximately! Bookmarked.
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