Rainbow layered pavlova tower


The last time I made a pavlova was the mini chocolate pavlova stacks. Once again I decided to do another stack version of the pavlova.This pavlova was inspired by chocolatesuze with her love of rainbows ;). I originally saw a pavlova tree on the interwebs and wanted to replica a rainbow tree. I realise how difficult it was to baked each layer at different cooking times. In the end I settled for each layer of the pavlova to be the same size. Some of the colourings of the rainbow didn’t turned out the way I liked. The violet came out quite grey and the red quite pink. I had so much trouble photographing this, lots of cream meant on some angles a layer couldn’t be seen meaning it wasn’t a rainbow anymore

Pavlova recipe adapted from Donna Hay


150ml egg white (approximately 4 eggs)
1 cup (220g) caster sugar
2 tablespoons corn flour , sifted
2 teaspoons white vinegar

food colouring – red, green, blue and yellow
200mls of pouring/pure cream
250grams of strawberries (about 200grams chopped coarsely and the rest halved)
dark chocolate shavings – white and milk can be used too
* the above can be adjusted according to your taste

1. Preheat oven to 150°C (300°F).

2. Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined.

3. Divided mixture into 8 even portions. A rainbow generally has 7 colours, I did the last portion of a back up in case the colourings didn’t work out. Add food colouring to each of the portions, each colour for the rainbows (red, orange, yellow, green, blue, indigo, violet). Mix food colourings and adjusted for each colour. Spread each layer on a baking sheet in about 8cms in diameter

4. Reduce oven to 120°C (250°F) and bake for about 25 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

5. Whipped the cream with a hand held mixer or stand alone mixer for several minutes until thicken. At this stage, add the chopped strawberries and about 3/4 of the shaved chocolate to the cream.

6. Start with the violet layer pavlova and one layer with cream. Continue with the rest of the pavlova layers and cream. Once finished top with the last layer of cream, halved strawberries and the leftover shaved chocolate. The chopped strawberries in the cream help make the pavlova stand up a bit more straight – the pavlova layers when bake don’t come out perfect so the chopped strawberries in between the layers help stablise the tower. It also adds flavour to the cream!

Shaved chocolate: to make shaved chocolate get a block of chocolate and use a vegetable peeling and start shaving the edge. The results are shaved bits of chocolate.


Thanks to delicieux for hosting the Pavlova blog hop. I can’t add the linkytool thingy due to free wordpress javascript limitations =(

68 responses

  1. Hi Julie
    What a creative pavlova! I love your elegant rainbow coloured pavlova stack – it’s just so pretty. My 5 year old had look at your pavlova and asked if we could make it for Christmas Day lunch. I guess it would work as a full-sized pavlova – you’d just have to multiply the quantities by 3 or 4. What do you think?

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