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    Where Is My Spoon > Recipes > Sweets > Cakes

    Stacked Pavlova

    Published by: Adina September 9, 2020 ยท Last modified: June 21, 2024 5 Comments
    Jump to Recipe
    meringue pavlova with raspberries on a white table

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

    sliced pavlova cake with raspberry and coconut filling.

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make a stacked pavlova cake?
    • Good to know!
    • Recipe FAQs
    • More meringue cakes
    • Recipe
    • Stacked Pavlova

    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?

    stiff meringue in a mixing bowl.

    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.

    two meringue layers for making pavlova cake before baking.

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

    two baked meringue layers sprinkled with roasted coconut.

    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.

    one meringue layered covered with whipped cream and raspberries.

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

    Good to know!

    The eggs don't have to be super fresh; actually, using older eggs (one or two weeks old) for making stacked pavlova is better; the meringue will be fluffier.

    Cleanliness: Ensure that both the bowl and the mixing whisk are squicky clean. The egg whites must be entirely free from any egg yolk residues. Even the slightest trace of fat on the bowl or egg yolk in the whites will hinder proper beating.

    Mixer: Making meringue can take some time, so if you have a stand mixer, that's great to use. But if not, a hand-held mixer works just fine, too.

    Recipe FAQs

    Can I make Pavlova in advance?

    You can make the meringue layers the day before, but you should only fill and stack the pavlova cake shortly before serving it.

    How to store layered meringue cake?

    Refrigerate leftovers in an airtight container for 1-2 days. The meringue layers will soften, but the cake will still taste delicious.

    What to do with leftover egg yolks from making meringue?

    You can use them to make our Thermomix Lemon Curd, spaghetti carbonara, Greek lemon soup, White Sauce for Asparagus, or mayonnaise.

    layered pavlova cake filled with whipped cream and raspberries on a piece of white parchment paper.

    More meringue cakes

    • piece of rhubarb meringue cake with a fork sticking in it.
      Rhubarb Meringue Cake
    • a slice of lemon merigue pie with thick golden filling.
      The Best Lemon Meringue Pie Recipe
    • slice of polish tort bezowy with meringue and filled with cream.
      Polish Cake with Meringue โ€“ Tort Bezowy
    • a slice of german apple cream cake covered with whipped cream.
      German Apple Cream Cake

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    stacked pavlova with raspberries and cream on a table

    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
    Print Pin Share GrowSaved! Rate
    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
    Prevent your screen from going dark

    Ingredients 

    Meringue:

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

    Pavlova filling:

    • 1 โ…“ cup heavy cream 300 ml
    • ยฝ cup icing sugar 1.7 oz/ 50 g
    • zest and juice of 2 limes
    • 1 ยฝ cups raspberries 7 oz/ 200 g, Note 3

    Instructions

    Meringue:

    • Heat the fan oven to 250ยฐF/ 120ยฐC. If using a regular oven, preheat it to 215ยฐF/100ยฐC 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 โ…“ 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.
      ยพ 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 ยฝ 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 โ…“ cup heavy cream/ 300 ml + ยฝ 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 donโ€™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.ย 

    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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. grace says

      February 22, 2019 at 8:39 pm

      i wish pavlova was more common in america--it's so versatile and tasty and elegant! yours is particularly lovely. ๐Ÿ™‚

      Reply
    2. In Good Flavor says

      February 20, 2019 at 11:07 pm

      This is the kind of cake that I swear I can eat entirely at one sitting if no is there to shame me! ? I love pavlovas because they are light and delicate and not super sweet. I wish I had this in front of me right now!!

      Reply
      • Adina says

        February 21, 2019 at 5:12 pm

        The same with me and anything meringue...

        Reply
    3. angiesrecipes says

      February 15, 2019 at 8:00 am

      A light and beautiful treat!

      Reply
    4. Kathy @ Beyond the Chicken Coop says

      February 14, 2019 at 1:59 pm

      What a lovely dessert! I love all the layers of meringue with all that fluffy whipped cream and raspberries.

      Reply
    4.50 from 4 votes (4 ratings without comment)

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