Australia Day Jelly Belly Pavlova


  • 4 Farm Pride egg whites
  • 1 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 2 drops vanilla essence
  • 300ml thickened cream, whipped
  • Jelly Belly jelly beans to decorate



  1. Preheat oven to 180°C or 160°C fan forced.
  2. Line a large tray with baking paper.
  3. With 2 electric beaters, beat egg whites in a large clean bowl until sift peaks form. Slowly beat in sugar ¼ cup at a time, until meringue is stiff and glossy.
  4. Sprinkle over cornflour, vinegar and vanilla, and fold in lightly with a metal spoon.
  5. Trace an outline of a map of Australia (perfect for the kids to do) on the prepared baking tray… and don’t forget Tassmania!
  6. Pile meringue into the centre of the map and gently push out to the edges, keeping the Australia shape. Repeat for Tassie.
  7. Top with any remaining meringue and pile as high as you can.
  8. Reduce oven heat to 150°C or 130°C fan forced, and cook for 30-35 minutes till slightly golden.
  9. Turn off the oven and leave pavlova inside to cool completely.
  10. Spread with whipped cream and decorate with Jelly Belly jelly beans for the states and territories. Dust with icing sugar if desired. (For a healthier treat swap jellybeans for fresh fruit).

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