This pretty in pink pav has serious wow factor! Pile it up high and decorate with whipped vanilla bean cream, meringue kisses and fresh strawberries for a show-stopping summer dessert.

45 min
50 min



  1. 1 2/3 cup (370g) caster sugar

  2. 180g egg whites (approx 6 large egg whites)

  3. 3 tsp Queen Strawb’ry & Cream Flavour for Icing

  4. Queen Red Food Colour Gel


  1. 600ml thickened cream

  2. ½ cup (75g) icing sugar

  3. 1 tsp Queen Madagascan Vanilla Bean Paste

  4. 2 tsp Strawb’ry & Cream Flavour for Icing

  5. Fresh strawberries

Method - Meringue

  1. Step 1

    Preheat oven to 200ºC (fan forced). Place caster sugar on an oven tray lined with baking paper, spread thin and warm in oven for 5 minutes.

  2. Step 2

    While sugar is heating, beat egg whites on medium speed until soft peaks form, approx. 1-2 minutes. Remove sugar from oven and while still mixing, fold sides of baking paper and add sugar gradually to egg whites. Beat on high for 5-10 minutes until mixture forms firm peaks and bowl of mixer cool to the touch. Add Strawb'ry & Cream Flavour for Icing, mixing to combine.

  3. Step 3

    Reduce oven to 100ºC and divide meringue into 6 bowls. Add drops of Food Colour Gel to 4 bowls to reach desired red shades and leave 2 bowls white.

  4. Step 4

    Trace 5 x 18-20cm diameter circles onto a tray lined with baking paper. Turn paper over and dollop meringue within circles. Bake for 40-50 minutes, or until meringue has dried and will lift from baking paper easily. Repeat with all meringue layers.

  5. Step 5

    With the remaining bowl of meringue, paint stripes of red food colour gel into a piping bag and then spoon in meringue. Pipe meringue kisses and bake for 30 minutes.

Method - Decorate

  1. Step 1

    When ready to serve, whip cream, icing sugar, Vanilla Bean Paste and Strawb'ry & Cream Flavour for Icing until medium peaks form and layer in between meringues. Add a top layer of cream and finish with strawberries & meringue kisses.

Recipe tips:
– Separate your eggs while they are cold – Chilled eggs are far easier to separate as the whites are firmer.

– Bring your egg whites to room temperature (approx 30 mins) before whipping. Room temperature egg whites give more volume and better structure than cold ones!

– Use a glass, ceramic or metal bowl when whipping your whites – plastic ones tend to hold onto grease from previous uses.

– Wipe your utensils and bowl with vinegar to get rid of any grease that will stop your eggs from whipping up.

– Check your meringue is ready to go by rubbing some between your fingers to check there is no grittiness.

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