Heidi’s Jewelled Pavlova

Built in three meringue stages…

Ingredients

Meringue

• 3 cartons Yallamundi Farm Pasture-Raised Large Free-Range Eggs (approx. 18 eggs; whites only)
• 1.2 kg CSR Caster Sugar
• 3 teaspoons Cornwells White Vinegar

Topping

• 3 × 600 ml Bulla Thickened Cream (1.8 litres total)
• 300 g CSR Caster Sugar
• 4 punnets raspberries
• 2 punnets strawberries, hulled and sliced
• 1–2 Australian mangoes, peeled and sliced
• 4–6 kiwifruit, peeled and sliced
• 6 passionfruit, pulp only

Equipment

• Stand mixer with whisk attachment
• Metal or glass mixing bowl
• Glad Bake baking paper
• Metal spoon
• Clean kitchen towels

Method

1. Prepare the oven and baking surface

1. Preheat oven to 160°C fan-forced.
2. Tear two extra-long sheets of baking paper (double the length of the oven rack).
3. Fold each sheet in half, then place both sheets directly onto the metal oven rack, overlapping to form one wide, stable baking surface.
   • This overlapping paper on the rack—not on a tray—is essential for even airflow and the signature height of the pavlova.

2. First meringue layer

Note: All equipment must be spotless and bone-dry.

1. Separate the first box of eggs, placing whites into the clean mixing bowl.
2. Whisk on high speed for about 2 minutes, until firm white peaks form.
3. Reduce speed to low and slowly trickle in one-third of the sugar.
4. Add 1 teaspoon vinegar.
5. Raise speed to high for 1 more minute.
6. Using a metal spoon, gently scoop the meringue onto the baking paper.
   • Do not fold or stir — just lift and place.
   • Form a large circle and fill the centre.
7. Immediately reduce oven temperature to 150°C.

3. Second meringue layer

1. Wash and thoroughly dry the bowl, whisk, and spoon.
2. Repeat the meringue process with the second box of eggs.
3. Open the oven briefly and scoop the second batch directly on top of the partially cooked first layer.
   • The base should have developed a slight golden tinge.

4. Third meringue layer

1. Clean and dry all equipment again.
2. Repeat with the third box of eggs.
3. Spoon the final meringue onto the second layer to create a tall, cloud-like stack.

5. Bake the pavlova

1. Bake at 150°C for 4 hours.
2. After 4 hours, switch off the oven and do not open the door.
3. Leave in the closed oven for at least 6 hours, or overnight, to dry and stabilise.
4. Once completely cool, transfer to the refrigerator.

6. Whip the cream topping

1. Place Bulla Thickened Cream into the clean bowl.
2. Whip on high speed for 2 minutes, then lower to slow.
3. Add 300 g caster sugar.
4. Increase to medium speed and whip until smooth and softly thickened.
   • Do not whip to peaks.
   • The cream should be silky, not stiff.

7. Assemble

1. Gently mound the softly whipped cream over the pavlova.
2. Scatter raspberries, strawberries, kiwifruit, mango, and passionfruit pulp.
3. Refrigerate once topped.
4. Enjoy immediately — pavlova truly makes a decadent breakfast.