This Double Stacked Berry Pavlova Cake Recipe has a crunchy outside & marshmallowy inside! It is so light & refreshing with the addition of fresh fruit & is sure to impress at your next family get together!
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If you like this recipe you'll love my other sweet recipes like my matcha strawberry smoothie, Espresso Chocolate Chunk Cookies & my Strawberry Chia Pudding!
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- Ingredients for this Double Stacked Berry Pavlova Cake Recipe
- Instructions for this Double Stacked Berry Pavlova Cake Recipe!
- Substitutions!
- Equipment for this Double Stacked Berry Pavlova Cake Recipe
- Storage Instructions!
- Top tips for Success
- FAQ's
- Related
- Pairing
- Double Stacked Berry Pavlova Cake Recipe
- Food safety
Ingredients for this Double Stacked Berry Pavlova Cake Recipe
- Egg whites
- White sugar
- Vanilla extract
- Lemon juice
- Cornstarch
- Top with Whipped Cream & Fresh Berries
See recipe card for quantities.
Instructions for this Double Stacked Berry Pavlova Cake Recipe!
Add egg whites, mix on medium speed.
Gradually add white sugar.
Shape the Pavlova and bake.
Top with whipped cream and fresh fruit.
Begin by separating the egg whites from the yolks.
Place the egg whites in a mixing bowl and start beating them at medium speed. Once they begin to slightly foam, gradually add the sugar, one tablespoon at a time, while continuing to beat.
Keep beating until the mixture forms stiff, glossy peaks. This should take a few minutes. To test if it's ready, try flipping the bowl upside down—if the mixture stays in place, it's perfect!
Gently fold in the vanilla extract, lemon juice, and cornstarch using a spatula.
Preheat your oven to 290°F (145°C).
While the oven preheats, you can either spread the mixture into a classic circular pavlova shape on a baking sheet lined with parchment paper, or pipe it into a desired shape using a piping bag. If you're creating a specific shape, you can trace it underneath the parchment paper for guidance.
Bake the pavlova for one hour without opening the oven door. Resist the temptation to check on it!
After baking, let the pavlova cool completely in the oven with the door closed. Ideally, leave it to rest for a few hours or overnight.
Once cooled and rested, top the pavlova with generous dollops of whipped cream and fresh raspberries.
Share and enjoy this delightful dessert with your loved ones!
Substitutions!
Egg Whites: If you're looking for an egg-free option, you can try using aquafaba, which is the liquid from canned chickpeas. Use ¼ cup of aquafaba for every egg white called for in the recipe.
White Sugar: You can substitute white sugar with equal amounts of caster sugar (superfine sugar) or brown sugar. Keep in mind that using a different type of sugar may slightly alter the flavor and texture of the pavlova.
Vanilla Extract: If you don't have vanilla extract on hand, you can substitute it with vanilla bean paste or vanilla essence. Alternatively, you can omit it altogether if you prefer.
Lemon Juice: You can replace lemon juice with an equal amount of lime juice or white vinegar. This substitution will provide the acidity needed to stabilize the egg whites.
Cornstarch: Cornstarch helps give the pavlova its characteristic chewy interior. If you don't have cornstarch, you can substitute it with an equal amount of arrowroot powder or potato starch.
Heavy Whipped Cream: If you want a dairy-free option or prefer not to use heavy cream, you can substitute it with coconut cream or a dairy-free whipped topping made from coconut or soy milk.
Raspberries: Feel free to customize the topping with your favorite fruits such as strawberries, blueberries, blackberries, or a combination of your choice. You can also use sliced kiwi, mango, or passion fruit for a tropical twist.
Equipment for this Double Stacked Berry Pavlova Cake Recipe
Hand Mixer
Mixing Bowls
Measuring cups & spoons
Baking Sheet
Storage Instructions!
Store in the Fridge: Place it in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing moisture. It can last in the refrigerator for up to 3-4 days.
Top tips for Success
1. Room Temperature Eggs: Ensure your eggs are at room temperature before starting. Room temperature egg whites whip up better and create more stable meringue, resulting in a lighter and fluffier pavlova. Let the eggs sit on the counter for about 30 minutes to an hour before using them.
Patience is Key: Allow Pavlova to Rest: After baking, resist the urge to immediately remove the pavlova from the oven. Instead, switch off the oven and let it cool gradually with the pavlova inside. This resting period helps prevent collapsing and ensures a crisp exterior with a soft interior. Aim for a few hours or overnight for best results before topping and serving.
3. Gradual Sugar Addition: Add the sugar to the egg whites gradually, one tablespoon at a time, while beating continuously. This slow addition allows the sugar to dissolve fully and evenly into the egg whites, resulting in a smooth and stable meringue. Rushing this step can lead to a grainy texture or a less stable pavlova.
FAQ's
A meringue is a mixture of whipped egg whites and sugar, baked until crisp, used in various desserts. Pavlova, a type of meringue, contains added ingredients like cornstarch and vinegar, resulting in a crisp exterior and marshmallow-like interior. Named after Anna Pavlova, it's served with whipped cream and fruit, prized for its delicate texture.
Related
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Pairing
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Double Stacked Berry Pavlova Cake Recipe
Ingredients
Equipment
Method
- Begin by separating the egg whites from the yolks.
- Place the egg whites in a mixing bowl and start beating them at medium speed. Once they begin to slightly foam, gradually add the sugar, one tablespoon at a time, while continuing to beat.
- Keep beating until the mixture forms stiff, glossy peaks. This should take a few minutes. To test if it's ready, try flipping the bowl upside down—if the mixture stays in place, it's perfect!
- Gently fold in the vanilla extract, lemon juice, and cornstarch using a spatula.
- Preheat your oven to 290°F (145°C).
- While the oven preheats, you can either spread the mixture into a classic circular pavlova shape on a baking sheet lined with parchment paper, or pipe it into a desired shape using a piping bag. If you're creating a specific shape, you can trace it underneath the parchment paper for guidance.
- Bake the pavlova for one hour without opening the oven door. Resist the temptation to check on it!
- After baking, let the pavlova cool completely in the oven with the door closed. Ideally, leave it to rest for a few hours or overnight.
- Once cooled and rested, top the pavlova with generous dollops of whipped cream and fresh raspberries.
- Share and enjoy this delightful dessert with your loved ones!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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