Raspberry Pavlova Layer Cake
Ingredients
Meringue
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6 large egg whites, room temp
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1½ cups (300 g) superfine sugar (caster sugar)
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2 tsp cornstarch
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1 tsp white vinegar or lemon juice
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1 tsp vanilla extract
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Pinch of salt
Whipped Cream
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2 cups (480 ml) cold heavy cream
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2–3 tbsp powdered sugar (to taste)
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1 tsp vanilla extract
Filling / Topping
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2–3 cups fresh raspberries
Instructions
1. Make the meringue
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Preheat oven to 300°F (150°C). Line two baking sheets with parchment.
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Beat egg whites + salt on medium until soft peaks form.
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Gradually add sugar (1 tbsp at a time), beating on high until thick, glossy, stiff peaks.
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Gently fold in cornstarch, vinegar, and vanilla.
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Divide mixture into two equal circles (8–9 inches) on the baking sheets. Smooth the tops.
2. Bake
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Place in oven, then immediately reduce heat to 250°F (120°C).
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Bake for 75–90 minutes, until dry and crisp on the outside.
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Turn oven off, crack the door, and let meringues cool completely inside (prevents cracking).
3. Whip the cream
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Beat cream, powdered sugar, and vanilla until soft but stable peaks.
4. Assemble
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Place one meringue layer on a plate.
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Spread whipped cream generously, top with raspberries.
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Add second meringue layer.
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Finish with more whipped cream and raspberries on top.
Pro Tips
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Assemble just before serving for maximum crunch.
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If you want extra raspberry flavor, spoon a little raspberry coulis or jam between layers.
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Cracks are normal—pavlova is meant to look rustic 😌
If you want, I can give you:
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a smaller batch
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a chocolate version
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or tips to make it extra marshmallowy inside