Iced Vovo Pavlova

June 15th, 2015

Iced Vovo Pavlova

I saw the January Taste Magazine’s Cover whilst looking over a number of my food-related emails – it was an Iced Vovo Pavlova – it looked amazing! I made sure I bought the magazine as I thought this would be lovely to make for Australia Day celebrations.

I didn’t choose the best day to make meringue though, a hot and steamy 30C+ day in Sydney. So sweating in the kitchen I persevered and managed to get it all done. Luckily I took the photos straight away, as it starting weeping and melting in the heat (as it was a lot taller than I expected, and didn’t fit in the fridge).

Iced Vovo Pavlova

As for taste, I was surprised at how similar to the Iced Vovo biscuit it tasted – due to the combination of coconut, raspberry jam and marshmallow, with lovely cream layers and crunchy pavlova. My only issue, I found it a bit too sweet. I would have liked a cake/sponge/biscuit layer and less meringue, but that’s just me – maybe something to create in the future.

You can find the recipe on Taste if you wish to try it yourself 🙂

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

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4 Comments

  1. Cath says:

    Wow – what an amazing effort! It does look super sweet – thanks for showing how you did the meringue peaks with the pink stripe – I was wondering how you managed it!

  2. Maggie says:

    Wow!!! Now that is a Pavlova!! Looks gorgeous and I imagine it tastes as amazing as it looks.

  3. Caroline says:

    Yum Anita, I still love seeing you updates even though it’s been almost 5 years since we worked together. I just made this for my sister for her 40th birthday after seeing your post. We substituted the jam layers for one of fresh strawberries and the other of raspberries and it was delicious!

  4. What an amazing looking cake, you are very talented !!!!!

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