Marshmallow Pavlova Cake

Posted on August 5, 2012


I like a challenge.

Yesterday’s family gathering was in Chester, nearly 2 hours away, but I decided I wanted to make a towering fruity pavlova which had the potential to be a transportation nightmare.

Luckily due to a last-minute change of filling from my planned ‘fruit fool’ to the firmer ‘Honey Yoghurt Cheese’ and an underpinning foundation of sponge cake, it arrived reasonably intact.

It was lovely to get together with over 20 members of Ed’s extended family, some of whom had travelled from Africa and Wales for the visit.


Whilst we caught up with the family Ernie enjoyed investigating every inch of the garden…and some of the neighbours gardens…and also the park when we all went off for an afternoon on the spinny things and climbing frames.

The various ‘boys’ all enjoyed prolonged sessions in Uncle Brian’s ‘train shed’.


We finally regrouped sleeping toddlers and errant hounds for a group photo at the end of the day.

Thanks to Uncle Brian and Aunty Caryl for being excellent hosts for the family day and making us all endless cups of tea.

If you like the look of the marshmallow pavlova cake the recipe is below.

Marshmallow Meringue Layers (based on Nigella’s forgotten pudding)

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 250g caster sugar

Heat the oven to 200-220 degrees C, whisk the egg whites into peaks then gradually add the rest of the ingredients.

Transfer the white clouds of meringue into two small greased, lined baking trays approx 28 x 18cm and put them into the oven. Immediately turn the oven off and leave them in there overnight…no peeking until morning!

Next day gently flip them over and peel off the paper. They should be soft and marshmallowish with a slightly crisp top.

Sponge Cake Layer

This was just a basic 3 egg Victoria Sponge but baked in a rectangular brownie tin.

Honey Yoghurt Cheese Cake layers

For this layer I made a batch of Honey Yoghurt Cheese: Click here for the recipe and I stirred it into equal parts of whipped cream.


I started with the layer of sponge and spread it with damson jam, then a layer of honey yogurt and a marshmallow layer sat on top. Next was another layer of honey yoghurt studded with blackberries and raspberries then I topped it all with the most golden of the two meringue layers and a spoonful of the creamy yoghurt and some extra fruit.