The Great Australian Bake Off

Figs and pomegranate are the heroes of this six-tiered dessert.


  • Spiced meringue swirls

  • 450g egg whites

  • 30g cream of tartar

  • 18g egg white powder

  • 60g vanilla bean paste

  • 800g caster sugar

  • 3 tsp mixed spice

  • 30 ml lemon juice

  • 120g cornflour

  • Mascarpone cream

  • 500ml pure cream

  • 500g mascarpone

  • 500g crème fraiche

  • Spiced syrup

  • 2 tsp vanilla bean paste

  • 8 cardamom pods, bruised

  • 2 whole star anise 

  • 2 cinnamon quills

  • 450g brown sugar

  • 250ml Pedro Ximinez sherry

  • 250ml water

  • Decorations

  • 10 fresh figs

  • 2 punnets pomegranates seeds


  • Spiced meringue swirls:

  • 1.

    Draw 24cm, 19cm and 14cm circles onto three sheets of baking paper. Turn the sheets over to use as guides. Place baking paper on three aluminium large biscuit trays.

  • 2.

    Preheat the oven to 140°C.

  • 3.

    Place half of the egg whites in an electric mixer start whisking on low speed. Increase speed to high and whisk until stiff peaks form. Add half the cream of tartar, half the egg white powder, half the mixed spice and half the vanilla bean paste. Gradually add in half of the caster sugar once it reaches a medium to firm peak and continue mixing for one minute to dissolve. Fold in the lemon juice then lower the mixing speed and add half of the cornflour, combine and remove from the mixer.

  • 4.

    Place the meringue mixture onto the tray inside the 24cm circle. Use an offset spatula to sweep meringue up into peaks around the sides – creating a well in the centre for the mascarpone filling.

  • 5.

    Repeat with remaining ingredients and create the 19cm and 14cm pavlovas.

  • 6.

    Bake the pavlovas for approximately 60 minutes. Turn off the oven and leave the pavlovas in the oven to cool for at least 60 minutes.

  • Mascarpone filling:

  • 1.

    Place the mascarpone, cream and crème fraiche into a bowl of a stand mixer and whisk until stiff peaks form. Place filling in a large piping bag. Cut the tip off the end of the bag.

  • Assemble the pavlova:

  • 1.

    Place one pavlova on the serving plate. Pipe one third of the mascarpone cream on top of the pavlova. Smooth with an offset spatula.

  • 2.

    Repeat with the remaining pavlova rounds and cream. Cut fresh figs into slices. Starting at the outside edge of the ‘crown’ place the fig slices around the top of each tier and in a flower pattern on the top tier.  Place lots of pomegranate seeds on top of the figs.

  • 3.

    Spoon the spiced syrup over the pavlovas and allow to drizzle down over all layers. Serve with left-over syrup in a jug.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 372kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 58g
  • Sugar 51g
  • Sodium 202mg

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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