Tutti Frutti Pavlova

Rating: Medium


  • Meringue Disks x 3 
  • Figs x 200g
  • Large Cherries x 200g 
  • Blueberries x 200g
  • Strawberries x 200g 
  • Cream x 600ml 
  • Tutti Frutti Jam 


  • Egg Whites (room temperature) x 4
  • Caster Sugar x 220g 
  • Vanilla Essence x 1/2 Teaspoon 
  • Pinch of Salt 


For the Meringue:

Preheat oven to 120°C. Line two baking trays with non-stick baking paper. Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves. Once all the sugar has been added, continue to whisk on high for 3 mins. One way to tell if the sugar has dissolved is by feeling a bit of the mixture in between your thumb and forefinger. If it’s still gritty then there’s still undissolved sugar so keep whisking.


Add in the vanilla essence and whisk until peaks form to the point where you can flip the bowl upside down and they stay solid and don’t fall out. Spoon meringue onto lined trays in three heaped disks like shapes. Reduce the oven temperature to 90°C. Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely.


For the Pavlova:

Stack layers of meringue each filled with whipped cream, an array of fruit and a liberal amount of Tutti Frutti Jam one on top of the other until you have an impressive tower.

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston