Double Stacked Berry Pavlova Cake
This show-stopping dessert features double-layered pavlova that is crisp on the outside and chewy inside, filled with fresh berries and whipped cream, perfect for impressing guests.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Ingredients
Scale
- 4 large Egg Whites (room temperature)
- 1 cup Granulated Sugar
- 1 tablespoon White Vinegar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Whipping Cream
- 2 cups Mixed Fresh Berries (strawberries, raspberries, blueberries, blackberries)
Instructions
- Preheat your oven and draw two big circles on parchment paper on baking sheets.
- Whip egg whites until foamy, then gradually add sugar, beating until glossy.
- Gently fold in cornstarch and vinegar.
- Transfer the mixture onto the drawn circles and smooth it out gently.
- Bake at a low temperature until crisp, then cool in the oven with the door ajar.
- Whip heavy cream until thick.
- Layer one meringue with cream and berries, then stack the second meringue on top and repeat with more cream and berries.
- Serve immediately or chill for a short time before serving.
Notes
For the best texture, consume within a few hours of assembly. Consider making meringues ahead and adding toppings just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: pavlova, dessert, berries, gluten free, easy dessert, impressive dessert