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Double Stacked Berry Pavlova #pavlova #meringue

Double Stacked Berry Pavlova

Two layers of meringue filled with softly whipped cream and summer berries. This double stacked berry Pavlova is a real treat! 
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Course: Dessert
Cuisine: Australian
Keyword: pavlova
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
cooling time: 2 hours
Total Time: 1 hour 50 minutes
Servings: 8 people
Calories: 244kcal


For the meringue

  • 4 egg whites
  • 150g/3/4 cup caster sugar
  • 1/2 tsp white wine vinegar
  • 1/2 tsp corn starch

For the whipped cream

  • 500ml/2 cups double/heavy cream
  • 50g/1/2cup icing sugar
  • 1 tsp vanilla
  • 3 cups blackberries, raspberries, cherries combined


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 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 fill 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. 


Calories: 244kcal | Carbohydrates: 9g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 48mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 1.8mg | Calcium: 43mg | Iron: 0.1mg