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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!

Close up shot of Fairy Bread Pavlova toppings.

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.

Fairy Bread Pavlova with slice taken out.

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?

Fairy Bread Pavlova ingredients.

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

Instructional Image for Fairy Bread Pavlova 10

  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.

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

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  1. 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.
  2. Stop the mixer and add the vanilla extract and remaining 1 tsp of white vinegar. Whip for an extra 1 minute.

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  1. 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.
  2. 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.

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  1. Add the meringue on top of the baking paper and spread around inside the traced circle.
  2. 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.

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  1. 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.

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

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

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

White Chocolate Ganache

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  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

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  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!

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

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

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  1. 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.

Other Recipes You Might Like!

Mini Raspberry pavlovassingle 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!

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I hope you guys enjoyed this simple but delicious Fairy Bread Pavlova recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Fairy Bread Pavlova

Fairy Bread Pavlova

Fairy Bread Pavlova

Serves 12

4.34 from 3 votes
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: Australian, New Zealand

Ingredients

Pavlova

  • 2 tsp white vinegar, divided
  • 6 egg whites
  • 1 1/2 cups caster sugar
  • 1 tsp vanilla extract

White Chocolate Ganache

  • 1 cup white chocolate
  • 1/4 cup heavy cream

Fairy Bread Squares

  • 1 cup powdered sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp boiling water
  • 1/2 load Madeira cake
  • 1 cup 100s & 1000's sprinkles

Whipped Cream

  • 2 1/2 cups heavy cream
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 2 drops pink food gel

Decorations

  • 1/4 cup 100's & 1000's sprinkles


Instructions

Pavlova

  • Add 1 tsp of white vinegar to a glass or metal mixing bowl and use a paper towel to wipe the inside of the bowl. This helps clean the bowl, ensuring the egg whites whip up well.
  • Add the egg whites and mix on medium speed until you reach medium stiff peaks. 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. Stop the mixer and add the vanilla extract and remaining 1 tsp of white vinegar. Whip for an extra 1 minute.
  • Preheat your oven to 120°C / 250°F. line a baking tray with baking paper. Use a pen or texta to trace a circle around anything in your kitchen which is 6-inches in diameter. I used a bowl. Turn the baking paper to have the pen side facing down. 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 bakes.
  • Add the meringue on top of the baking paper and spread around inside the traced circle. 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.
  • 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

  • Cut your vanilla cake into small cubes. Set aside.
  • Add the powdered sugar, melted butter and boiling water to a small mixing bowl. Mix using a whisk until well combined. Add 2 cake cubes at a time into the glaze and mix to coat. Lift out of the glaze and allow excess to drip off before placing into a bowl with sprinkles. Turn the coated cubes around to coat in the sprinkles. Set aside on a cooling rack to set.

White Chocolate Ganache

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

Whipped Cream

  • 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!

  • Carefully transfer the baked and cooled meringue to a serving plate as shown in the video. Drizzle with the cooled ganache. Pipe the cream on top using a piping bag fitted with an open star tip. Finish with sprinkles and fairy bread cubes.

Notes

Storage
This Pavlova can be stored in an airtight container for up to two days.
Madeira Cake
To make the fairy bread cakes, you can use any type of vanilla cake that can easily be cut into cubes.

Nutrition

Calories : 499kcal
Carbonhydrates: 41g
Protein: 4g
Fat: 28g
Saturated Fat: 18g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 8g
Trans Fat : 1g
Cholesterol: 83mg
Sodium: 64mg
Potassium : 158mg
Fiber: 1g
Sugar : 39g
Vitamin A: 865IU
Vitamin C: 1mg
Calcium: 74mg
Iron: 1mg
Nutrition Disclosure

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6 comments

Rosie Gothard August 24, 2021 - 11:12 am

3 stars
I attempted this for my daughter’s 3rd birthday as she loves rainbows etc and usually just eats the icing off of cakes so it seemed perfect, but the pavlova recipe for this just didn’t seem to work for us- the egg whites fluffed up nicely, but when it came to the cooking, the outside of the meringue formed a hard shell and came away from the inside on the first attempt and on the second attempt pretty much exactly the same happened with more cracking- I increased the temperature to 120 fan on this attempt to see if it helped- both were left in the oven for 90+ minutes after cooking time. I needed a cake for our daughter’s birthday and so just continued with the second attempt- cut round the greaseproof as I’d not get it off without it completely crumbling otherwise and decorated round the cracks, I just wish I knew what I did wrong :/
It tasted great, but it was just so frustrating having to redo it!

Reply
Nick Makrides September 19, 2021 - 3:03 am

Hi Rosie. I’m so sorry to hear that the recipe didn’t work out for you. I’m not sure what you mean came away from the inside. Do you mean it formed a large gap? That can happen sometimes. Pavlovas can be finicky things like most meringue recipes. N x

Reply
Diane September 13, 2021 - 12:29 pm

5 stars
Hello,
Paris, France here
J’ai rarement vu quelqu’un d’aussi investi à rendre ses recettes si compréhensibles ! Je vous suis sur IG et j’aime profondément le soin que vous apportez à la réalisation de vos gâteaux. Les couleurs, l’esthétisme, tout est parfaitement parfait 🙂 ! C’est complètement dingue le plaisir que je ressens en regardant votre travail !
Un énorme merci, je compte réaliser demain cette recette, je suis impatiente 🤗
Un sincère bravo et merci pour ce que vous faites, c’est formidable !!
Diane

Reply
Nick Makrides September 19, 2021 - 12:29 am

Merci beaucoup Diane, quel commentaire magnifiquement écrit et agréable. Je vous remercie d’avoir pris le temps de l’écrire. J’espère que vous avez apprécié la recette! N x

Reply
Sandra Flanagan November 7, 2021 - 7:59 am

Look delicious must try

Reply
Nick Makrides November 7, 2021 - 9:05 pm

Hope you get to try them Sandra!

Reply

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