Stacked Pavlova

This is an amazing recipe for stacked pavlova cake! Triple layers of meringue are stacked together with cream and lots of raspberries.

This stacked pavlova with raspberries is out of this world! I love the contrast between the crunchy, sweet triple meringue layers and the soft, tangy raspberry filling.

I have a soft spot for anything meringue, and I have quite a few recipes on the blog to prove it! For instance, Meringue Brownies, German Rhubarb Meringue Pie, Strawberry and Cream Dessert with Meringue.

I found this recipe for layered pavlova recipe in an old issue of Good Food, a magazine I've subscribed to for years. Though I've tweaked it a bit, the essence remains unchanged. The result? Three layers of scrumptious coconut meringue sandwiched with whipped cream and raspberries.

Recipe ingredients

• Egg whites: Freshly separated from the egg yolks or leftover egg whites. If using leftover, frozen egg whites, defrost them in the refrigerator (preferably overnight, as they will need several hours) and bring them to room temperature before using them. Before starting, bring the eggs to room temperature, taking them out of the refrigerator at least 30 minutes before.
• Sugar: Fine sugar is preferable. It will dissolve faster and better, giving you a smoother, silkier meringue.
• Stabilizers: Add stabilizers (cornstarch and vinegar) to the egg white mixture. I always use cornstarch to avoid buying extra cream of tartar that I seldom use.
• Fresh raspberries are best for this pavlova stack. However, if all you have are frozen ones, thaw them in a sieve, then place them on paper towels to absorb the extra moisture and pat them dry gently but thoroughly.

See the recipe card for full information on ingredients and quantities.

How to make a stacked pavlova cake?

Step #1: Whisk the egg whites until stiff and glossy. Add sugar and continue whisking. Add cornstarch and vinegar, and then fold in the coconut.

Step #2: Spread the meringue onto the rectangles you have drawn on parchment paper.

Step #3: Bake the pavlova layers for 1 hour. Turn off the oven, but leave them inside for another hour. Remove from the oven and let cool completely.

Step #4: Stack the layers with whipped heavy cream and raspberries.

Good to know!

Recipe FAQs

Stacked Pavlova

This is an amazing recipe for layered pavlova cake. Triple layers of meringue are stacked together with cream and lots of raspberries.

4.50 from 4 votes

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Course: Cakes

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 10 servings

Calories: 290kcal

Author: Adina

Equipment

• ▢
  Mixer Stand or hand-held mixer
• ▢
  2 Baking sheets
• ▢
  Parchment paper

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Ingredients 

Meringue:

• ▢ 5 egg whites at room temperature, Notes 1, 2
• ▢ 1 ⅓ cup fine sugar 10 oz/ 280 g
• ▢ 2 teaspoons cornstarch
• ▢ 2 teaspoons white wine vinegar
• ▢ ¾ cup unsweetened desiccated coconut + a little extra for sprinkling over the meringue, 3 oz/ 75 g

Pavlova filling:

• ▢ 1 ⅓ cup heavy cream 300 ml
• ▢ ½ cup icing sugar 1.7 oz/ 50 g
• ▢ zest and juice of 2 limes
• ▢ 1 ½ cups raspberries 7 oz/ 200 g, Note 3

Instructions

Meringue:

• Heat the fan oven to 250°F/ 120°C. If using a regular oven, preheat it to 215°F/100°C and bake the two baking sheets with meringue one after the other.
• Line two baking trays with parchment paper. Draw 2 rectangles of 10x5 inches/ 25x12 cm on one of the baking paper pieces and 1 rectangle on the other.
• Beat egg whites: Place the egg whites into a very clean bowl and whisk until stiff and glossy. Gradually whisk in the fine sugar. Continue whisking until the mixture is stiff and glossy again.

  5 egg whites + 1 ⅓ cup fine sugar/ 280 g
• Whisk in the cornstarch and the white wine vinegar; they will help the egg whites hold their shape.

  2 teaspoons cornstarch + 2 teaspoons white wine vinegar
• Fold in the desiccated coconut.

  ¾ cup unsweetened desiccated coconut / 75 g
• Spread the meringue into the rectangles you have drawn before. Sprinkle them with a little extra desiccated coconut.
• Bake the meringue for 1 hour. Turn off the oven, but leave the meringue inside for another hour. Remove from the oven and let cool completely.

Filling:

• If using frozen raspberries, ensure that they are fully defrosted and patted dry.

  1 ½ cups raspberries/ 200 g
• Whisk the heavy cream shortly. Slowly start adding the icing sugar, the lime zest, and juice, and continue whisking until the heavy cream is fully whipped.

  1 ⅓ cup heavy cream/ 300 ml + ½ cup icing sugar/ 50 g + zest and juice of 2 limes
• Stack pavlova: Spread half of the whipping over one of the meringues. Top with half of the raspberries. Carefully place another meringue on top and press gently. Cover it with the remaining whipped cream and remaining raspberries. Place the last meringue on top and press it gently as well.
• Cut the slices with a serrated knife or, even better, with an electric knife.

Notes

1. Egg whites: The egg whites don’t have to be super fresh; actually, using one or two-week eggs is better; the meringue will be fluffier.
2. If using leftover, frozen egg whites, defrost them in the refrigerator (preferably overnight, as they will need several hours) and bring them to room temperature before using them.
3. Fresh raspberries are preferable. However, if all you have are frozen ones, thaw them in a sieve, then place them on paper towels to absorb the extra moisture and pat them dry gently but thoroughly. 

Nutrition

Serving: 1slice | Calories: 290kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 58mg | Fiber: 2g | Sugar: 38g

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