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My double stacked berry Pavlova is as light as a cloud and goes down a treat! With two layers of meringue filled with softly whipped cream and berries, it’s the perfect summer dessert!
For another berry treat, give Summer Berry Tart a try!
I’ve been in love with meringues ever since I was little and was given these meringue kisses as a treat by my mum. I discovered Pavlova much later in life but quickly learned that this cream and fruit meringue cloud is infinitely lighter and tastier than my childhood sweets.
Summer seems to be the perfect season for making and indulging in a Pavlova cake, so I decided to make two meringues and stack them up tall.
The result…well you can see what it looked like and a photo is worth a thousand words. I only wish I could give you all a bite to enjoy this light, crispy, fluffy summer on a plate.
Why is Pavlova such a good summer treat? It tastes fresh, doesn’t feel dense or heavy, and is the perfect platform for deliciously ripe berries. Divine!
Pavlova recipe
The pavlova is a classic Australian recipe based around a meringue with a crisp exterior and soft interior, they covered with whipped cream and fruit to make a light and fresh dessert, perfect for summer. The dessert is named after Anna Pavlova, who toured Australia in the 1920s.
Or at least that is one story. Turns out that it is claimed by Kiwis as well, with some evidence as Anna Pavlova toured New Zealand on the same trip. I wouldn’t dare attempt a verdict on who has the greater claim!
One of the things that differentiates a pavlova from a classic meringue is the inclusion of white vinegar and corn starch. It is these ingredients that keeps the interior soft and chewy, important for a good pavlova!
Also important is the fruit. In New Zealand you are likely to find kiwi, and passion fruit in Australia. Strawberries are common in the UK, with walnuts once popular.
I love each and every one of these options, but when there are fresh berries available, it’s the one that truly has my heart. The slight tartness you get from even fresh berries is a great balance for the sweet meringues. All in all, perfect!
Recipe Tips and Notes
- Whip room temperature egg whites. They will whip up to a greater volume when not chilled.
- Add the sugar slowly. Add it one tablespoon at a time allowing it to dissolve before adding more.
- Continue whipping until you have a stable and glossy fluff. Don’t try to do this by hand. An This is an affiliate link.electric mixer is a must.
- Rub a small amount of the meringue between your fingers to ensure the it is smooth and not gritty. If the sugar is not fully dissolved, it will make your meringue “weep” in the oven.
- Bake in a low temperature oven to avoid your Pavlova turning a shade of brown.
- Keep the meringue in the oven until it is firm to the touch. If it is still jiggly, continue baking it.
- Moisture in the air will affect how long it will take to bake a perfect Pavlova. Humid days in particular are the worst. You may have to adjust the cooking time with this in mind.
Serving suggestions
I made this easy Pavlova recipe to share with you, friends but it is meant to be served to a crowd. It is IDEAL for entertaining since you can bake well ahead of time and store in an airtight container.
Then decorate shortly before serving, bring it out and wow your guests!
Now let’s talk about actually making this delicious dessert! A perfectly executed Pavlova is not difficult to achieve as long as you follow a few simple and straightforward tips. Read the section below for all you need to know!
Storage and leftovers
Want to make the pavlova ahead of time? No problem. Just store the layers in an airtight container until you are ready to assemble, only adding the whipped cream and fruit when you are planning to serve. No refrigeration necessary.
Want to store leftovers of your assembled, double stacked berry pavlova? That’s a bit more of a problem. The meringues in particular will loose their structure as they absorb moisture from the whipped cream and berries.
That means that although the pavlova can last for a day when refrigerated in an This is an affiliate link.airtight container, and is safe to eat for up to a week, it’ll become increasingly mushy. And the longer you keep it, the mushier it will be.
Honestly, I still love it even as the pavlova will lose its crispness, but it does become less of a pavlova and more of an Eton mess over time!
The one complicating factor to consider when storing meringues or pavlova is that humidity is a big deal. Both will store better when the air is dry, but will become mushy faster when it is humid.
More berry bakes to try
- Layered Blackberry Fool
- Strawberry Galette
- Summer Peach Cake with Red Berries
- Strawberry Marsala Cobbler
Double Stacked Berry Pavlova
Equipment
- This is an affiliate link.Hand mixer
- This is an affiliate link.Mixing bowls
Ingredients
For the meringue
- 4 egg whites
- 150 g / ¾ cup caster sugar
- 1/2 tsp white wine vinegar
- 1/2 tsp corn starch
For the whipped cream
- 500 ml / 2 cups double/heavy cream
- 50 g / ½ cup icing sugar
- 1 tsp This is an affiliate link.vanilla
- 570 g /3 cups blackberries, raspberries, cherries, combined
Instructions
For the meringue
- Preheat the oven to 100C/200F. Carefully separate egg whites from the egg yolks. In a very clean, grease free mixer bowl begin whipping the egg whites on a low speed. First they will turn frothy and then will start forming soft peaks, at this stage turn the speed to high and start adding caster sugar one tablespoon at a time making sure the sugar is dissolved into the mix before adding more.
- Continue mixing until all sugar is dissolved and the meringue is thick, glossy and smooth. Scrape the sides of the bowl occasionally. You can test whether the sugar is all dissolved by rubbing a small amount of meringue between your fingers, it should be smooth and not gritty.
- Mix vinegar and corn starch in a small cup and add to the meringue mixture. Mix well to combine.
- Line a large baking sheet with parchment paper and draw two 8 inch / 20 cm circles on it. Fill each circle with the meringue mix and bake in the oven for 1.5 hours until firm to the touch.
- When the meringue is firm, turn the oven off and let it come to the room temperature in the oven for approximately 2 hours.Then take it out and let it cool completely. At that stage you can either layer the meringue with whipped cream and berries or store in an airtight container until needed.
For the whipped cream filling
- Whip double/heavy cream with icing sugar and vanilla until soft peaks form.
To assemble Double Stacked Berry Pavlova
- Set one meringue layer on a cake stand or a large plate and fill with half of the whipped cream, scatter berries on top.
- Top with the second meringue layer and repeat the process. Dust lightly with icing sugar and decorate with edible flowers if using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this pavlova today and it’s smaller than the one shown and has not stayed high as it was when I put it jn the oven
I did peek at it and opened the oven briefly whilst cooking. Could that have caused them to be quite flattish? I followed the recipe to a “t”!
Hi Dianne, pavlova doesn’t rise in the oven. It will come out exactly the same volume as it went in. So my guess it was under-whipped or the sugar crystals didn’t dissolve completely. This will affect the texture of the meringue. If you baked it on a rainy day and opened an oven door to let more moisture in, this will also affect the texture. If you want to learn more details, please read the full article and especially the section titled Recipe Tips and Notes, where I outline all potential mistakes and provide solutions.
Miami, FL is very humid most of the year. Would it work in an air conditioned environment?
Also, could you translate some of the ingredients to American style English. What is Caster Sugar? What is icing sugar? I have already submitted this comment; however, I don’t know if it was received.
Hi Jolene, caster sugar is superfine sugar and icing sugar is powdered sugar. Pavlova should work in an air conditioned environment since it removes moisture from the air but I guess you have to try to find out for sure! 🙂
Should the meringue be soft and marshmallowy on the bottom?
It should be soft in the middle but still crisp on the outside including the bottom.
Can you store this after the topping has been added?
Hi Brittany, you should serve it right away after you added the toppings. I recommend waiting to do so until you are ready to serve the pavlova, otherwise it starts to get soft.
Hi looks delicious – I may have misunderstood but I think you may have meant to say rub between 2 fingers it should be smooth not gritty. Not “shouldn’t”…
Thx
You are absolutely right, Jessica. It was a typo, which has now been fixed.