Double Stacked Berry Pavlova Cake (Printer-Friendly)
Crisp meringue with marshmallow center, piled with cream and berries for an irresistibly light treat.
# What You’ll Need to Cook:
→ Meringue Base
01 -
4 large egg whites
02 -
250 grams white sugar
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon freshly squeezed lemon juice
05 -
2 teaspoons cornstarch
→ Topping
06 -
250 millilitres heavy whipping cream (optional)
07 -
150 grams fresh mixed berries (optional)
# Steps to Prepare:
01 -
Separate egg whites from yolks and place the whites in a clean mixing bowl.
02 -
Using a hand mixer, beat egg whites on medium speed until they turn foamy. Gradually add sugar, one tablespoon at a time, and continue to beat until glossy peaks form and the mixture holds shape.
03 -
Gently fold in the vanilla extract, lemon juice, and cornstarch with a spatula, ensuring not to deflate the meringue.
04 -
Preheat the oven to 145°C. Line a baking sheet with parchment paper. Mound or pipe the meringue into two equal discs for stacking, using drawn guides beneath the parchment if desired.
05 -
Bake for 60 minutes without opening the oven. The exterior should be crisp and the interior soft.
06 -
Turn off oven and allow pavlovas to cool completely inside with the door closed, ideally for several hours or overnight.
07 -
Stack the two pavlova discs, spreading whipped cream and fresh berries between and on top as desired.
# Extra Cooking Tips:
01 -
Ensure all utensils are completely grease-free to achieve stable meringue.
02 -
If separating eggs, avoid even traces of yolk for best results.