Decorated with fruit-flavoured jelly beans, this is Jelly Belly’s special Aussie interpretation of a true classic!
Prep time 30 minutes
Cooking time 35 minutes plus 30 minutes cooling time
• 4 egg whites
• 1 cup caster sugar
• 2 tsp cornflour
• 1 tsp white vinegar
• 2 drops vanilla essence
• 300ml thickened cream, whipped
• Jelly Belly beans to decorate
Step 1 Preheat oven to 180°C or 160°C fan forced. Line a large tray with baking paper.
Step 2 With 2 electric beaters, beat egg whites in a large clean bowl until sift peaks form. Slowly beat in sugar 1/4 cup at a time, until meringue is stiff and glossy. Sprinkle over cornflour, vinegar and vanilla, and fold in lightly with a metal spoon.
Step 3 Trace an outline of a map of Australia (perfect for the kids to do!) on the prepared baking tray. Don’t forget Tassie!
Step 4 Pile meringue into the centre of the map and gently push out to edges, keeping the Australia shape. Repeat for Tassie. Top with any remaining meringue and pile as high as you can.
Step 5 Reduce heat to 150°C or 130°C fan forced, and cook for 30-35 minutes till slightly golden. Turn off oven and leave Pavlova to cool completely.
Step 6 Spread with whipped cream and decorate with Jelly Belly jelly beans for the states and territories. Dust with icing sugar if desired.
Jelly Belly used – Very Cherry, Green Apple, Lemon, Berry Blue, Blueberry, Cotton Candy and Tangerine!
Recipe courtesy of Jelly Belly