Ingredients

Method

For the meringue cake:
• 8 large free-range egg whites
• 440 g caster sugar
• 1 T cornflour
• 1 T vinegar
For the meringue decorations:
• 8 large free-range egg whites
• 440 g caster sugar
• food colouring of your choice (optional)
For the frosting:
• 1 cup cream
• 1 cup coconut cream, chilled
• 1 t vanilla extract

Method

Ingredients

1. Preheat the oven to 160°C and grease and line a 20-cm springform cake tin. Beat the egg whites until soft peaks form, gradually adding the caster sugar until silky and smooth. Add the cornflour and vinegar.
2. Spoon into the cake tin. Smooth the top and bake for 20–25 minutes, until set but still slightly wobbly and soft.

3. To make the meringue decorations, beat the egg whites until soft peaks form, gradually adding the caster sugar until silky smooth.

4. Reduce the oven temperature to 120°C. Divide the mixture between 3 large bowls. Add a drop or two of your desired food colouring to each one to make 3 different colours if you like. Spoon into piping bags with different- shaped nozzles (use whichever you like).

5. Grease and line 3 baking trays and pipe small meringues onto each tray, then bake for 16–20 minutes in batches per colour. Remove from the oven and cool for 5 minutes, then place onto a tray dusted with cornflour.

6. To make the frosting, beat all the ingredients until soft peaks form.

7. To assemble, spread the frosting onto the cake and top with the meringues.

Find more pavlova recipes here.  

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay