Fairy Bread Pavlova

Oh mamma! This pavlova is a celebration of the classic Aussie kids treat, Fairy Bread Pavlova! Fun, and packed full of sprinkles, this pavlova is crispy on the outside and marshmallow like on the inside. It’s topped with a mound of freshly whipped cream, sprinkles and little cake cubes covered in sprinkles. So much fun, and simply delicious for those with a sweet tooth!

Wait a second… Fairies have bread??

Yeah they do. It’s called fairy bread. Look it up. Haha. But seriously, this is an Australian staple at kids birthday parties. The funny thing is, it’s loved by adults too because it’s so nostalgic, but it actually tastes delicious.

To make fairy bread simply:

1. Butter some fresh bread
2. Sprinkle 100’s and 1000’s on it! Tada!

Now there’s an age old debate about how you cut fairy bread. Diagonal into triangles? Or into squares. The correct answer in my option is: triangles. It just is ok?

Nick’s favorite thing about this pavlova!

I love how cute and nostalgic this pavlova is! The sprinkles make it look so fun. I love the pink cream for some added flair and I love the little fairy bread cake cubes on top. It all comes together to make a super sweet dessert that is delicious.

What does Fairy Bread Pavlova taste like?

Ok, so if you’re not a fan of sweet desserts then this isn’t for you. This is overindulgent. Traditional a pavlova has acidic desserts on top to help break the sweetness. And this pavlova can certainly be used to make that type of flavour combo. But this dessert is all about the nostalgic factor. Those little cake cubes covered in sprinkles are soft and vanilla-ry. It’s delicious. The whipped cream is soft and fluffy and helps break the sweetness too.

Pavlova Troubleshooting

Why didn’t my meringue whip up properly?

It could be because your bowl wasn’t cleaned properly. Make sure that you use either a metal or glass bowl for this recipe and make sure you wipe it down with vinegar to get rid of any fat that may be on the bowl. Those fats will stop your meringue from whipping up. Also, make sure you’re not using a plastic bowl. Those aren’t easy to get fat off of.

Why did my pavlova collapse?

Did you open the oven door while it was baking? If you did, that may cause it to collapse. Pavlovas need to be left to bake, undisturbed and left to cool down completely in the oven. Some people say you only need to leave them in there for an hour to cool, but I like to be extra safe and let them cool completely in the oven. I’m convinced it gives them an extra crispy shell while still having a marshmallow like centre.

A pavlova may also collapse if you overwhipped your meringue. After a certain point you’re not whipping air into it, you’re whipping it out of it. So stick to the times and only whip until you can’t feel any sugar grains in between your fingers.

Why did my pavlova seep?

You may have used the wrong sugar or added it all too quickly! Seeping can be cause by sugar that hasn’t been dissolved into the meringue properly while it was being whipped. This will happen with granulated sugar which will not whip in properly. And even if you try whipping for more time, you risk overwhipping your meringue which will cause it to collapse. So make sure you use the right sugar and make sure it’s dissolved!

Wanna learn how to make your own caster sugar? See below!

How do I make my own caster sugar?

You can easily turn granulated sugar into caster sugar or superfine sugar at home! Simply add it to a food processor and process until it reaches a finer consistency. Note: take care not to over process otherwise you’ll end up with powdered sugar. You’re just looking for a finer consistency than granulated sugar so it can dissolve in the meringue.

What you need for the pavlova?

White vinegar – I used regular white vinegar for this. The vinegar is used two ways in the recipe. It’s used to clean the bowl. Sometimes bowls aren’t washed properly and may have left over fatty residue. Those fats will prevent your pavlova from whipping up properly. The vinegar helps clean the bowl and ensure the meringue whips up. The second thing it’s used for is to create a nice marshmallow like inside for the pavlova.

Egg whites – When separating your egg whites from your yolks, make sure you don’t get any in yolks in the whites otherwise they will not whip up properly!

Caster sugar – also known as superfine sugar is best for this recipe. It helps create air pockets in the egg whites to help it whip up, while still eventually dissolving. Granulated sugar will not dissolve and may cause your pavlova to seep once it’s baked.

White chocolate – This is regular white cooking chocolate.

Heavy cream – This is the type of cream you use for whipping.

Powdered sugar – also known as icing sugar.

Unsalted butter – make sure you allow your melted butter to cool slightly before using it.

Vanilla cake – I used madeira cake for this recipe. I just bought it from my local supermarket. You can use any type of vanilla cake that you can cut up into cubes.

100’s & 1000’s sprinkles – Welcome to Australia! These are what are used in Australia to make fairy bread.

Vanilla bean paste – I used vanilla bean paste because I love seeing rh speckles in whipped cream. You can use vanilla extract in it’s place.

Pink food gel – I used americolor food gel. Optional, but adds cuteness.

How to make the pavlova!

Pavlova

1. Add 1 tsp of white vinegar to a glass or metal mixing bowl.
2. Use a paper towel to wipe the inside of the bowl.

3. Add the egg whites and mix on medium speed…
4. Until you reach medium stiff peaks.

5. Add the sugar 1 tbsp at a time, while the mixer is on high speed. Once the sugar is in, continue whipping for 7 minutes.
6. Stop the mixer and add the vanilla extract and remaining 1 tsp of white vinegar. Whip for an extra 1 minute.

7. Use a pen or texta to trace a circle around a piece of baking paper, using anything in your kitchen which is 6-inches in diameter.
8. Dab each corner of the baking tray with meringue and place the baking paper back on top to help stop it from flying around in the oven and ruining your pavlova as it baked.

9. Add the meringue on top of the baking paper and spread around inside the traced circle.
10. Smoothen out the sides and top using a spatula or spoon. OR you can make it spiky, Depending on the look you’re going for.

11. Turn the oven down to 100°C / 210°F. Bake for 90 minutes. Once baked, allow to cool completely in the oven. DO NOT open the door as it may cause your pavlova to collapse.

 Fairy Bread Squares

1. Cut your vanilla cake into small cubes. Set aside.
2. Add the powdered sugar, melted butter and boiling water to a small mixing bowl.

3. Mix using a whisk until well combined.
4. Add 2 cake cubes at a time into the glaze and mix to coat.

5. Lift out of the glaze and allow excess to drip off…
6. Before placing into a bowl with sprinkles.

7. Turn the coated cubes around to coat in the sprinkles.
8. Set aside on a cooling rack to set.

White Chocolate Ganache

1. Add the chocolate and cream to a medium sized heat proof bowl. Microwave for 30 seconds at a time, stirring each time until smooth. Allow to cool to room temperature before using.

Whipped Cream

1. Add the heavy cream, sugar, vanilla bean paste and pink food gel to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.

Let’s Decorate!

1. Carefully transfer the baked and cooled meringue to a serving plate as shown in the video.
2. Drizzle with the cooled ganache.

3. Pipe the cream on top using a piping bag fitted with an open star tip.
4. Finish with sprinkles…

5. And fairy bread cubes.

Tips for making pavlova!

• Make sure to use vinegar to clean your bowl and beaters before whipping the egg whites! It will ensure your meringue whips up nice and thick and fluffy!
• DO NOT open the oven door while the meringue is baking. It may cause your pavlova to collapse.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

• Mini Raspberry pavlovas – single serve pavlovas with boozy raspberries on top!
• Blackberry Cheesecake Brownie Bars – creamy, fruity and delicious brownies!
• Classic Vanilla Funfetti Cake – Sprinkles you say? This cakes got it!
• Funfetti Cupcakes – perfect little cute cupcakes!
• Strawberry Birthday Cake Cupcakes – Perfect way to celebrate your next birthday!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!