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Pavlova layer cake decorated with fruit
Crispy meringue layers filled with whipped cream and berries

Pavlova layer cake

Author: Flavelo
Recipes Cakes and Desserts
This cake evokes the elegance of the famous Pavlova. The secret lies in the dual texture of the meringue: a crisp, fragile shell on the outside, and a marshmallow-soft interior. The egg white proteins form the structure, stabilized by sugar, while acid (lemon juice) and cornflour help retain the soft centre.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Russian/New Zealand (Pavlova style)

Ingredients

Equipment Needed

  • Clean, grease-free metal bowl: For whipping the egg whites.
  • Electric whisk: To achieve stiff peaks.
  • Baking parchment: To prevent sticking.

Allergen Information

⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 120°C. Draw two circles on baking parchment, then flip the paper over (so the ink doesn't stain the meringue).

Tip: The template helps to make uniform layers.
2 ✓

Whip the whites to soft peaks, then add the sugar a spoonful at a time while whipping continuously until you get glossy, stiff peaks.

Tip: The sugar stabilizes the foam. If you pour it all in at once, the foam may collapse.
3 ✓

Fold in the lemon juice, vanilla, and cornflour with a spatula.

Tip: The acid and starch modify the protein structure to create a soft interior (like marshmallow).
4 ✓

Divide the meringue between the two circles, shape them, and place in the oven. Reduce the heat to 100°C and dry for 90-120 minutes.

Tip: We are drying, not baking (dehydration), to keep it white.
5 ✓

Turn off the oven and let the meringues cool inside with the door slightly ajar.

Tip: Sudden temperature changes cause cracks.
6 ✓

Just before serving, whip the cream with the icing sugar. Spread over one layer, top with fruit, place the second layer on top, and repeat.

Tip: Serve immediately, as the meringue quickly absorbs moisture and softens (osmosis).

Recipe FAQ

Why did the meringue crack?
It cooled down too quickly. Let it cool in the oven with the door slightly ajar.
Why is the meringue 'weeping' (sticky drops)?
You baked it too long at high heat, or the sugar didn't dissolve completely. Use fine caster sugar and whisk until you can't feel grains between your fingers.

Ingredients

  • 6 Egg whites (room temperature)
  • 300 g Caster sugar (fine)
  • 1 tsp Vanilla extract
  • 1 tbsp Cornflour
  • 1 tsp Lemon juice or vinegar
  • 250 ml Double cream (cold)
  • 50 g Icing sugar
  • 200 g Mixed fruit (tangier varieties)