Charmaine’s Showstopper Pavlova

Showstopper Pavlova topped with Seasonal Fruit and Granadilla Pulp

6 (59g) eggs, separated
1 1/4 cups (270g) Caster Sugar
2 teaspoons cornflour
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

300g double cream yoghurt
2 tablespoons Icing Sugar, sifted
1 cup strawberries 
115g granadilla pulp
3 nectarines sliced
1/2 cup blackberries 
1/2 cup raspberries 
Edible flowers
Candied walnuts 


  1. Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil. 
  2. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required. 
  3. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova.

Candied Walnuts 

1/4 Cup Walnuts
1 /4 cup sugar
1/2 cup water


  1. In a small saucepan, pour mixture of water and sugar, stir continuously over low heat. Once the mixture has turned golden, remove from heat and pour over walnuts.  


Place the cooled meringue on cake stand. Place a few large dollop of yoghurt and top with fresh fruits, walnuts and flowers. Repeat and serve immediately.