Pavlova is the dessert I miss most when I’m away from New Zealand. It has everything you want in a sweet treat - meringue that’s soft in the middle and crunchy on the edges plus a creamy topping laden with whatever fruit you desire. Here, I’ve used all of those elements to create the perfect New Zealand summer-inspired cake. Raspberry and rose pair so well - tart and soft complimenting the soft sweetness of marshmallowy meringue. I’ve finished this cake off with a raspberry jam rippled and rose water infused whipped cream.

For the raspberry meringues (makes about 20 small meringues):

75g egg whites

150g caster Sugar

2 tbsp Fresh-As freeze-dried raspberry powder

For the cake

150g butter, softened

150g caster sugar

1 tsp vanilla extract

3 free range eggs

150g plain all-purpose white or spelt flour

50g ground almonds

2 tsp baking powder

½ cup unsweetened Greek yogurt

2 tbsp rose water

200g fresh or frozen raspberries

For the cream

1 ½ cups double cream

3 tbsp unsweetened Greek yogurt

1 tsp vanilla extract

1 tbsp rose water

2 tbsp good-quality raspberry jam


First, make the meringues. Turn the oven up to 220ºC.
Line a baking tray with baking paper and sprinkle the sugar onto it in an even layer. Pop in the oven for 4 minutes or until warm, but not melted.

Meanwhile, place the egg whites in the bowl of a kMix fitted with the balloon whisk attachment and beat on high. Take the sugar out of the oven and gradually add it to the egg whites. You want the meringue to become smooth, glossy and double in size. Reduce the oven temperature to 110ºC.

Using a piping bag with about 2cm cut off the tip, pipe the meringues into 1 inch rounds, and bake for about 1 hour, or until crunchy all the way through. Take them out and set them aside.

Now make the cakes. Turn the oven up to 180ºC fan bake. Line 2 x 22cm cake tins with baking paper. In the bowl of a kMix fitted with the flexi beater attachment, cream the butter and sugar until pale, light and fluffy.

Add the vanilla and then the eggs, one at a time, beating until combined between each addition. Add the flour, ground almonds and baking powder in 2 additions. Fold in the yogurt and rose water. Stop your electric mixer once all the ingredients are combined, do not over mix.

Evenly divide the batter between the 2 tins and dot in the raspberries pressing them down lightly with a spoon.

Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.

Meanwhile, make the cream. In the bowl of a kMix fitted with the balloon whisk attachment, beat the cream to ribbon consistency. Continue beating on a slow speed while you add the yogurt, vanilla and rose water.

Use your hands to crush up ½ of the meringues and then fold these pieces through the whipped cream.

Finally, fold through the raspberry jam, leaving some visible ripples.

Once the cakes are cool, spread some meringue cream onto one layer and carefully place the other one on top. Apply the remainder of the cream to the top of the cake and then decorate with rose petals if you like!

Refrigerate in an airtight container for up to 3 days. Store the remaining meringue in an airtight container and use in future desserts!