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How to make Pom Pom Pavlovas

Tiny but mighty— These fluffy delights packs a punch, just like Pom Pom herself!

Like Pom Pom, these pavs may be small, but they’re full of surprises! With crunchy meringue, juicy fruit, and whipped cream clouds, these treats are a fun, fruity way to bring a bit of Bluey magic to your next party. Follow along with this recipe by Ella’s Play Bakes.

You will need:

Note: A grown-up should handle all preparation and baking, but budding chefs can help – under supervision, of course!

Method:

Step One: Make the meringue

  1. Preheat your oven to 110°C and line three baking trays with baking paper.
  2. In a large bowl, use an electric whisk (or using a stand mixer with the whisk attachment) to beat the egg whites on medium speed until frothy.
  3. Add the cream of tartar and keep beating until soft peaks form. Crank up the speed to medium-high and add sugar, one tablespoon at a time, beating until the sugar dissolves and stiff peaks form. Add the extract and beat for another 30 seconds.
  4. Remove a tablespoon of meringue and set aside for later.
  5. Scoop about ¾ of the meringue into a large zip lock or piping bag. Snip the tip about 1 cm wide and pipe flat golf ball-sized rounds onto two of the trays, leaving about 2 cm between each.
  6. Spoon the remaining meringue into a smaller zip lock or piping bag. Snip a tiny 2mm opening and pipe as many legs, arms, eyes, noses, eyebrows, and ears as you can fit on the third tray.
  7. Mix the reserved tablespoon of meringue with cocoa powder until very dark brown. Scoop it into another small piping bag with a 2mm opening. Pipe tiny pupils onto the eyes and little snouts onto the noses.
  8. Bake all trays at the same time for 1 hour. Turn off the oven and let the meringues cool completely in the oven for 1 more hour.

Step Two: Prepare fruit and cream

  1. While your meringues cool, slice your fruit thinly so it can sit nicely on the meringue rounds. Pop the slices in the fridge until needed.
  2. In a medium bowl, beat cream with an electric mixer until medium peaks form—no overwhipping allowed!
  3. Spoon the whipped cream into a large zip lock or piping bag. Snip a 1 cm opening and refrigerate until ready to use.

Step Three: Assemble Your Pom pom Pavs

  1. Neatly layer the fruit slices on top of each meringue round.
  2. Pipe dots of cream over the fruit to create Pom Pom’s fluffy coat.
  3. Using a picture of Pom Pom as a guide, carefully add eyes, ears, eyebrows, noses, arms, and legs to complete the look.
  4. Enjoy your tiny but hardy treats!