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+ servings
layers of meringue filled with cream and runny raspberries

Stacked Pavlova with Raspberries

Stacked pavlova cake with raspberry, coconut, and whipped cream filling, this meringue cake is incredibly delicious!
Course Cakes
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10
Calories 290kcal
Author Adina


  • 5 egg whites at room temperature, Note
  • 1 1/3 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
  • 1 1/3 cup heavy cream 10 fl.oz/ 300 ml
  • ½ cup icing sugar 1.7 oz/ 50 g
  • zest and juice of 2 limes
  • 1 ½ raspberries fresh or defrosted if frozen, 7 oz/ 200 g



  • Heat the fan oven to 120 degrees Celsius/ 250 degrees Fahrenheit.
  • Line two baking trays with baking 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.
  • Whisk in the cornstarch and the white wine vinegar; they will help the egg whites hold their shape.
  • Fold in the desiccated coconut.
  • 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.


  • Make sure that the raspberries are fully defrosted if using frozen.
  • Whisk the heavy cream shortly. Slowly start adding the icing sugar and the lime zest and juice and continue whisking until the heavy cream is fully whipped.
  • 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.


Your eggs don’t have to be fresh, actually using older eggs is better, the meringue made with older eggs will be fluffier.
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.


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