This is the ultimate Aussie twist - the colours and flavours of the classic Iced VoVo combined with the iconic pavlova!
6 egg whites, at room temperature
Large pinch cream of tartar
315g (1 1/2 cups) caster sugar
1 teaspoon vanilla essence
500ml (2 cups) thickened cream
6 Arnott's Iced VoVo biscuits, finely crushed
20g (1/4 cup) desiccated coconut
115g (1/3 cup) raspberry conserve
MERINGUE PEAKS
2 egg whites, at room temperature
Pinch cream of tartar
100g (1/2 cup) caster sugar
Wilton Icing Colors Paste Rose
(see tip)
PINK MARSHMALLOW
140g (2/3 cup) caster sugar
160ml (2/3 cup) cold water
3 teaspoons boiling water
3 teaspoons gelatine powder
Wilton Icing Colors Paste Rose
-Step 1
Preheat the oven to 120 ° C / 100 ° C forced fan. Draw circles of 18 cm on 2 sheets of parchment paper. Turn ink side down on 2 trays.
2nd step
Use electric beaters with a tartar whip in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and shiny. Beat with vanilla.
Step 3
Divide the meringue mixture between the circles. Use a palette knife to carefully spread and shape the meringue until each disc is uniform. Bake, and let the trays half-bake for 1 hour 40 minutes or until the meringues are crisp and dry. Turn off the oven. Leave the meringues in the oven, with the door closed, to allow them to cool completely.
Step 4
For the meringue tips, preheat the oven to 120 ° C / 100 ° C. Line 2 cooking with parchment paper. Use electric beaters to beat egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and shiny. Gently place a piping bag with a 1.5 cm vertical nozzle into a tall glass. Use a small paintbrush to lightly paint 4 equal strips of pink food coloring along the length of the bag. Gently pour the meringue mixture into th
Created with Steepshot
View in the web app
