Pavlova Recipe

Beacon Pavlova Recipe


For the pavlova:

  • 6 Large egg whites

  • 1 ½ (300g) castor sugar

  • 2Tbsp (30ml) lemon juice

  • 2Tbsp (30ml) Maizena

  • 1/2tsp (3ml) vanilla essence


For the filling:

  • 3-4 mmmMallow Custard Easter eggs chopped

  • 3-4 mmmMallow Whippy Easter eggs chopped

  • 1pack (6) Hens Eggs – Halved

  • Fresh berries (optional)

  • Cadbury Topdeck Chocolate slab – grated for serving



  • Preheat oven to 120 degrees C

  • Beat eggs whites until stiff peaks form (aprox 4 minutes)

  • Add half the sugar, about 1Tbsp (15ml) at a time at 1 minute intervals while whisking

  • Whisk in remain sugar 3 Tbsp (45ml) at a time at 5 minute intervals or until sugar is dissolved.

  • Mix lemon juice, Maizena and vanilla then whisk into meringue mixture.

  • Reduce oven to 100 degrees.

  • Spoon meringue onto baking tray lines with baking paper to form a large dome, creating peaks using a palette knife.

  • Create slight indent in the middle for filling.

  •  Bake for 1 hour, then switch the oven off.

  • Leave Pavlova in the oven with the door closed for 45minutes.

  • Open the oven door slightly and allow pavlova to cool overnight.

  • Fill with chopped mmmMallow eggs, Hens Eggs and fresh berries.

  • Top with grated chocolate and serve.