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A pavlova topped with pink whipped cream and clusters of colorful sprinkles sits on a light green plate, against a white tiled background.

Fairy Bread Pavlova

This Fairy Bread Pavlova is topped with a mound of freshly whipped cream, sprinkles and little cake cubes covered in sprinkles.
Author: Nick Makrides
3.84 from 6 votes
Print Recipe Pin Recipe
Prep 20 minutes
Cook 1 hour 30 minutes
Total 2 hours
Course Dessert
Cuisine Australian, New Zealand
Servings 12
Calories 499 kcal

Ingredients

Pavlova

  • 2 tsp white vinegar, divided
  • 6 (225 ml) egg whites
  • 1 1/2 cups (315 g) caster sugar
  • 1 tsp vanilla extract

White Chocolate Ganache

  • 1 cup (200 g) white chocolate
  • 1/4 cup (60 ml) heavy cream

Fairy Bread Squares

  • 1 cup (155 g) powdered sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp boiling water
  • 1/2 load (200 g) Madeira cake
  • 1 cup (220 g) 100s & 1000's sprinkles

Whipped Cream

  • 2 1/2 cups (625 ml) heavy cream
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 2 drops pink food gel

Decorations

  • 1/4 cup (55 g) 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 | Carbohydrates: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
Keyword Pavlova, Summer Desserts, Whipped Cream
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