The Great Australian Bake Off

Pay tribute to the mighty pineapple with this four-tiered pavlova.


  • Meringue

  • 9 egg whites (reserve 4 yolks for curd)

  • 525g white caster sugar

  • 2 tsp fine table salt

  • 3 tsp cornflour

  • 1.5 tsp white vinegar

  • 150g macadamia nuts

  • Smaller meringues

  • 2 egg whites

  • 120g white caster sugar

  • 1 tsp cornflour

  • ½ tsp white vinegar

  • Green food colouring

  • Yellow food colouring

  • Cream

  • 900ml whipping cream

  • 1 tsp vanilla essence

  • Passionfruit curd

  • 9 passionfruit

  • 120g unsalted butter at room temperature

  • 150g white caster sugar

  • 4 egg yolks (from the separated eggs for the meringues)

  • Fruit filling

  • 1 small sweet pineapple

  • 200g strawberries

  • 2 passionfruit

  • 2 bananas


  • For the meringues:

  • 1.

    Preheat oven to 180°C.

  • 2.

    Line 3 baking trays with baking paper. Draw 4 circles with a diameter of roughly 20cm. Draw one circle with a diameter of about 15cm, and one with a diameter of about 10cm. Draw two sets of leaves that interlock.

  • 3.

    Separate the egg whites and place into a mixing bowl with the salt.

  • 4.

    Mix until soft but not dry peaks.

  • 5.

    Start gradually adding the sugar.

  • 6.

    Mix until all the sugar is incorporated and the mixture is glossy.

  • 7.

    Add cornflour and vinegar.

  • 8.

    Place meringue into piping bag, and pipe the outline of the circles.

  • 9.

    Make the outline of the smallest circle quite high (so it’s almost like a bowl).

  • 10.

    Mix a small amount of meringue with the leaf green food colouring, and pipe the outline and fill the leaves.

  • 11.

    Use a spatula to spread the remaining meringue in the circles.

  • 12.

    Place macadamias in food processor and pulse until roughly chopped

  • 13.

    Sprinkle these over the top of each of the meringues.

  • 14.

    Turn oven down to 140°C. Bake for about 60-75 minutes. Once time has elapsed, allow to cool in oven for about 15 minutes.

  • For the smaller meringues:

  • 1.

    Repeat same meringue procedure in a separate bowl.

  • 2.

    Place into piping tip fitted with closed star tip, with food colouring painted on the sides of the piping bag prior to filling.

  • 3.

    Pipe small stars onto a baking tray lined with baking paper.

  • 4.

    Also, slice fresh pineapple into half cm-thick slices and place on another baking tray.

  • 5.

    Place these two trays into the oven at 140°C until the meringues are dry to touch. If possible, turn pineapple over.

  • Passionfruit curd:

  • 1.

    Place the passionfruit contents, butter, egg yolks and sugar into a saucepan.

  • 2.

    Heat over medium heat until the butter melts and the mixture thickens.

  • 3.

    Remove from heat and place in freezer to cool down before placing onto cream.

  • 4.

    Place in bag so that it can be piped/drizzled across each layer.

  • Cream and toppings:

  • 1.

    Whip cream until it is quite thick and add a small amount of vanilla.

  • 2.

    Slice strawberries into thin slices.

  • 3.

    Slice the pineapple once it has been taken out of the oven.

  • To assemble:

  • 1.

    Spoon whipped cream onto a layer of meringue.

  • 2.

    Place some sliced strawberries, bananas and then pineapple onto alternating layers.

  • 3.

    Drizzle passionfruit curd over the fruit and cream.

  • 4.

    Repeat for each layer, then place the smaller disc on the top without covering it completely with cream – to show the toasted macadamias.

  • 5.

    Fill the top disc with cream and stand the two interlocking leaves into this cream. 

  • 6.

    Dip the small meringues into some cream and attach to the side of the pavlova to look like the sides of a pineapple.

Nutritional information

Nutritional analysis per serving (26 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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