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Pavlova layer cake decorated with fruit
Light meringue dessert with fresh fruit

Pavlova Layer Cake with Fresh Fruit

Author: Flavelo
Recipes Cakes and Desserts
This cake evokes the elegance of the famous Pavlova. The secret lies in the meringue's dual texture: a crisp, fragile shell outside and a marshmallow-soft interior. Egg white proteins provide the structure, stabilized by sugar, while acid and cornstarch keep the inside tender.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 5 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 whites.
  • Electric Mixer: To reach stiff peaks.
  • Parchment Paper: To prevent sticking.

Allergen Information

⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 250°F (120°C). Draw two circles on parchment paper, then flip the paper over (so ink doesn't touch the food).

Tip: Using a template ensures uniform layers.
2 ✓

Whip egg whites to soft peaks, then gradually add sugar one tablespoon at a time, whipping continuously until glossy stiff peaks form.

Tip: Sugar stabilizes the foam. Adding it too fast can collapse the whites.
3 ✓

Gently fold in the lemon juice, vanilla, and cornstarch with a spatula.

Tip: Acid and starch modify the protein structure to create that marshmallowy center.
4 ✓

Spread the meringue inside the circles on the baking sheet. Reduce heat to 215°F (100°C) and bake/dry for 90-120 minutes.

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

Turn off the oven and let the meringues cool inside with the door cracked open.

Tip: Sudden temp changes cause cracking.
6 ✓

Just before serving, whip the cream with powdered sugar. Spread on one disk, top with fruit, add the second disk, and repeat.

Tip: Serve immediately, as the meringue absorbs moisture quickly.

Recipe FAQ

Why did the meringue crack?
It cooled down too fast. Let it cool inside the oven with the door slightly ajar.
Why is the meringue 'weeping' (sticky drops)?
Undercooked sugar or high humidity. Use superfine sugar and whip until you can't feel granules between your fingers.

Ingredients

  • 6 large Egg Whites (room temperature)
  • 1 1/2 cups Superfine Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch
  • 1 tsp Lemon Juice or Vinegar
  • 1 cup Heavy Cream (cold)
  • 1/2 cup Confectioners' Sugar
  • 7 oz Mixed Fruit (tart varieties like berries)