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  1. Home
  2. Baking

Iced Vovo Pavlova

Talk about a cake with wow! This new twist on Australia's favourite bikkie will be the best cake you make this year! - by Karen Buckley
  • 23 Sep 2019
Iced Vovo Pavlova
Prep: 45 Minutes - Cook: 90 Minutes - Easy - Serves 8-10
Proudly supported by

TIP! If you don’t have two springform pans, trace a 22cm circle onto two sheets of baking paper. Place paper, trace-side down, on two greased oven trays. Spread meringue evenly to edge of circles. Smooth tops. Cooking time will vary. 

Ingredients

200g pink marshmallows

2 cups thickened cream

2 cups frozen raspberries (250g), thawed

2 tablespoons icing sugar mixture

Fresh raspberries and shredded coconut, to decorate

PAVLOVA

6 egg whites, at room temperature

1 ½ cups caster sugar

1 tablespoon cornflour

2 teaspoons white vinegar

Method

  1. Invert the base of two x 23cm springform pans (base measures 22cm). Grease and line bases and sides of pans with baking paper, extending paper 2cm above pan edges. 

  2. To make pavlova, beat egg whites in the large bowl of an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 minutes, or until thick and glossy. Fold in cornflour and vinegar. Divide among prepared pans. Spread evenly. 

  3. Cook in a very slow oven (120C) for about 1 hour and 30 minutes, or until dry and crisp. Turn oven off. Cool pavlovas in oven with door ajar for 2 hours. Remove. Cool completely at room temperature.

  4. Place marshmallows and 1 tablespoon water in a medium saucepan. Stir over a low heat for about 5 minutes, or until melted and smooth. Remove from heat. Cool for 10 minutes. Spoon into a medium snap-lock bag. Squeeze into one corner. Twist bag and set aside.  

  5. Beat cream in the small bowl of an electric mixer until soft peaks form. 

  6. Using a fork, mash raspberries with icing sugar in a bowl. 

  7. To serve, place one pavlova on a plate. Spoon over half the crushed raspberries, leaving a 3cm border. Dollop over half the cream. Cut one corner off snap-lock bag. Drizzle with half the marshmallow. Top with remaining pavlova, crushed raspberries, cream and marshmallow. Decorate with fresh raspberries and coconut. 

  • Baking
  • pavlova recipe
  • Desserts from the lolly aisle
Karen Buckley
Karen Buckley
Karen Buckley is That’s Life Food Editor and also a part of the New Idea Test Kitchen. She’s a passionate food lover and always inspired by others, believes in great taste and flavour in what she desires to cook and eat.

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