The Great Australian Bake Off

Have a go and taste the rainbow with this fruit-filled five-tiered pavlova with layers of rose-scented fresh cream decorated with buttercream flowers.


  • Pavlova

  • 490g egg whites

  • 1/2 tsp fine salt    

  • 770g caster sugar    

  • 3.5 tbsp cornflour    

  • 3.5 tbsp verjuice   

  • Whipped cream

  • 1500ml thickened cream   

  • 5 tbsp caster sugar   

  • 5 tsp vanilla paste   

  • 5 tsp gelatine powder

  • 6 tbsp rose water

  • Fruit

  • 500g strawberry

  • 800g sliced mango

  • 5 green kiwifruit

  • 500g blueberry

  • 5 passionfruit

  • Buttercream

  • 280g egg whites

  • 50g caster sugar

  • 900g unsalted butter

  • Food colour

  • Red, pink, orange, yellow, green, sky blue, violet


  • For the pavlova:

  • 1.

    Preheat the oven to 150°C.

  • 2.

    Whisk the egg white in the stand mixer until stiff peaks are formed. Add salt. Add sugar slowly and continue the whisking until stiff peaks are formed. Add corn flour and verjuice and mix until combined.

  • 3.

    Draw five 8 inch circles on greaseproof paper. Spoon 180g meringue into the circles on baking trays.

  • 4.

    Place the baking trays into oven. Reduce the oven temperature to 120°C and bake for 90 minutes. Turn off the oven and let the pavlovas cool in the oven for 1 hour.

  • For the whipped cream:

  • 1.

    Bloom gelatine powder in water for 5 minutes. Whisk the cream until soft peaks are formed. Melt gelatine in a hot water bath. Slowly add gelatine into the cream while mixing. Add in rosewater, sugar and mix until combined.

  • Buttercream piping:

  • 1.

    Pipe buttercream flowers with coloured buttercream.

  • To assemble:

  • 1.

    Add whipped cream on each tier of pavlova; add fruit onto the whipped cream.

  • 2.

    Place buttercream flowers on the top of the tiered pavlovas.

Nutritional information

Nutritional analysis per serving (46 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department. 

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