Double Stacked Berry Pavlova Cake (Printable Version)
Crisp pavlova layers stacked with whipped cream and berries for an airy, elegant treat.
# What You'll Need:
01 -
4 egg whites
02 -
1 1/4 cups white sugar
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon lemon juice
05 -
2 teaspoons cornstarch
06 -
Heavy whipped cream, optional, for topping
07 -
Fresh fruit, optional, for topping
# Steps to Follow:
01 -
Begin by separating the egg whites from the yolks.
02 -
Place the egg whites in a mixing bowl and start beating them at medium speed. Once they begin to slightly foam, gradually add the sugar, one tablespoon at a time, while continuing to beat.
03 -
Keep beating until the mixture forms stiff, glossy peaks. To test, flip the bowl upside down—if the mixture stays in place, it's ready.
04 -
Gently fold in the vanilla extract, lemon juice, and cornstarch using a spatula.
05 -
Preheat your oven to 145°C (290°F).
06 -
Spread the mixture into a circular pavlova shape on a parchment-lined baking sheet, or pipe it into a desired shape using a piping bag. Optionally, trace your shape underneath the parchment for guidance.
07 -
Bake the pavlova for one hour without opening the oven door.
08 -
Let the pavlova cool completely in the oven with the door closed for a few hours or overnight.
09 -
Top the pavlova with whipped cream and fresh fruit before serving.