Pink Princess Pavlova

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What’s on the dessert table at your place this year? Chelsea Sugar asked me to come up with a few alternative ideas for Christmas this year, and while we had a great time recipe testing everything, I think this one is my favourite. It’s so girly!

Pink Princess Pavlova

Ready in 2 hours. Serves 8-10


  • 6 egg whites (at room temperature)
  • 2 cups Chelsea Caster Sugar
  • 1 tsp vanilla essence
  • 1 tsp white vinegar
  • 2 tsp cornflour


Preheat oven to 110° bake (not fan-forced). Line 2 baking trays with baking paper, and draw a circle in pencil around a plate on both trays. This ensures your two meringues will be of equal size.

In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the caster sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes.

Beat in vanilla essence, vinegar and cornflour.

Spoon mixture evenly onto the two marked out trays, and bake for approximately 80 minutes, until dry and crisp. Turn oven off and leave meringues for at least another hour before removing from the oven.

Pink Princess Filling


  • 200g large store-bought marshmallows, halved
  • 1 cup cream
  • Rose pink food colouring
  • 1 packet candy floss (I used Pariya Pashmak rose flavour)
  • 1 cup pomegranate seeds
  • Edible roses, to decorate

To make strawberry swirl:

  • 1 punnet strawberries, cut into eighths
  • ¼ cup Chelsea Jam Setting Sugar
  • 1 tsp vanilla essence
  • 100ml water

To make strawberry swirl, place strawberries, jam setting sugar, vanilla essence and water in a saucepan and bring to the boil. Boil hard for 5 minutes stirring occasionally to ensure it doesn’t catch, then reduce to a simmer. Cook for another 5 minutes, until jam has reached a syrupy consistency but strawberry pieces. Allow to cool before serving.


When meringues and strawberry swirl have completely cooled, whip cream and rose pink food colouring in a bowl (take care not to overwhip). Using a palate knife, evenly spread just under half the cream on your bottom meringue circle, and carefully dollop small droplets of the strawberry swirl in a spiral from the middle.

Place halved marshmallows around the edge of the cream, alternating pink and white, then place second meringue on top. Pile on the rest of the cream, and decorate around the edges with the remainder of the marshmallows. Swirl more strawberry mix on top, and decorate with candy floss, pomegranate seeds, candy floss and edible flowers.


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