Making a gorgeous Pavlova stack is a great way to end a seasonal meal with friends. A light, fluffy meringue mixed with scrumptious summer berries makes for a dessert guests will absolutely adore. August is my favorite time for making this sweet – since berries are at their peak harvest, and I don’t need to turn on my oven during the hottest month of the year.
The cake is especially great for dinner parties and birthdays. All the elements can be prepared separately for this sweet stacked cake. When ready to serve, simply stack the cake together and bring out – just be ready to hear applause for the beautiful presentation.
To make the pavlova meringue, whisk four egg whites in an electric mixer until light and fluffy. With the machine still whisking, slowly add in eight heaped tablespoons of caster sugar, letting each one thoroughly mix in. Add half and teaspoon of vanilla extract, and a teaspoon of white vinegar. The vinegar keeps the meringues fluffy on the inside and crunchy on the outside.
Keep whisking until the mixture is shiny and forms stiff peaks. You should be able to hold the bowl upside down over your head when it is ready!
Divide the mixture into five circles on baking trays lined with non-stick paper. These don’t need to be even, it works better if a few are larger or smaller.
Bake in a pre-heated oven at 110ºC/230ºF for 90 minutes.
Once cooled, start with the largest pavlova meringue and load it with whipped cream and berries. Load each meringue before placing on top of the stack.
Top tip! If you are worried it will topple over, poke a wooden skewer through the middle.
To serve, remove each layer onto plates for guests to slice through and enjoy.
(Project styling + design by Claire Cassidy for A Subtle Revelry.)