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Fairy bread pavlova
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Prep Time:
45 minutes
Cook Time:
125 minutes
Total Time:
170 minutes
Celebrate Australia Day with our adorable pavlova inspired by fairy bread, lamington, and bursting with colorful fun!
Ingredients:
  • 8 egg whites, at room temperature
  • Large pinch of cream of tartar
  • 430g (2 cups) caster sugar
  • 315g pkt Lemon Madeira Cake
  • 120g (1 cup) hundreds and thousands
  • 150g (1 cup) icing sugar mixture
  • 20g butter, at room temperature
  • 40.00 gm boiling water
  • 375g pkt white chocolate melts
  • 600ml ctn thickened cream
  • 300ml ctn double cream
  • Pink food colouring, to tint
  • Freeze-dried strawberries, crushed, to decorate
Instructions:
  • Preheat your oven to 120C/100C fan forced. Trace a 20cm circle on two sheets of baking paper. Place the marked side face down on a baking tray.
  • Using electric beaters with a whisk attachment, whip egg whites and cream of tartar in a clean, dry bowl until stiff peaks form. Slowly add sugar, 1 tablespoon at a time, while beating continuously until sugar dissolves and the mixture is thick and shiny. Mix in vanilla.
  • Place the meringue onto the marked circles and use a palette knife to spread and create a rustic look. Bake for 2 hours, swapping trays halfway through, until the meringues are crisp. Turn off the oven and let the meringues cool completely inside with the door closed.
  • Begin by discarding the icing and trimming the dark edges from the cake. Slice the cake horizontally into two layers. Proceed to cut each layer into two equal halves lengthwise, then slice into pieces that are 2cm wide. In a bowl, place 3/4 cup of hundreds and thousands. In a separate bowl, combine the icing sugar with the butter. Pour boiling water over the butter and mix until smooth. Dunk a piece of cake in the icing using a fork to coat it. Tap the fork on the bowl's side to remove excess icing, then carefully roll the cake in hundreds and thousands, gently pressing to coat. Transfer the coated cake onto a wire rack. Repeat the process for the remaining cake pieces. Allow them to set for 30 minutes before serving.
  • - Prepare a baking tray with baking paper. - Melt the chocolate in a microwave-safe bowl on Medium, stirring every 30 seconds until smooth. - Spread a little melted chocolate on top of each meringue disc. - Sprinkle some of the leftover hundreds and thousands around the edges. - Pour the remaining melted chocolate onto the lined tray to create a thin sheet. - Place wooden spoon handles or rolling pins under the baking paper to set the chocolate in waves. - Sprinkle the remaining hundreds and thousands on top. - Allow to set for 20 minutes before serving.
  • Using electric beaters, whip the thickened cream and double cream in a bowl until firm peaks form. Transfer a portion of the whipped cream to a separate bowl and mix in a small amount of pink food coloring until the cream turns pale pink. Gently fold the pink cream into the remaining whipped cream to create a swirled effect. Transfer the mixture into a piping bag with a fluted nozzle.
  • Spread half of the whipped cream over the first pavlova, then layer with half of the fairy bread lamingtons. Gently place the second pavlova on top and spread the rest of the cream over it. Finish by topping with the remaining fairy bread lamingtons, breaking the white chocolate shard into large pieces for decoration, and sprinkling with freeze-dried strawberries.

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