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Festive Pavlova Layer Cake

Festive Pavlova Layer Cake

Difficulty: Easy
Season: Summer
Preparation: 1.5 hours
Cooking: 1.5 hours

How to


  1. Preheat oven to 120˚C and line 3 oven trays with baking paper. Trace around a small dinner plate or cake tin base (20cm diameter) to make 3 equal sized circles on the paper.
  2.  Add egg whites into the bowl of stand mixer with a whisk attachment. Beat on medium high, until stiff peaks form.
  3.  Gradually add caster sugar, beating to dissolve between additions. Mix the cornflour and vinegar together in a cup then add to egg white mixture and beat for another 2 minutes.  Add vanilla essence and combine.
  4.  Divide the meringue mixture evenly between the three circles, using a palette knife to swirl into even discs.
  5.  Bake meringues for 1 hour 15 minutes, until crisp and dry but not browned. Turn oven off and leave door ajar for 1 hour or until meringues have completely cooled.
  6.  While the pavlova is cooking, prepare the strawberry sauce. Pulse the chopped strawberries with ¼ cup caster sugar in a food processor or blender. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously, for 10 minutes. Strain and transfer refrigerator to chill.
  7.  Whisk the cream with icing sugar and vanilla until sugar dissolves.
  8.  Carefully peel baking paper from a meringue disc and place onto serving plate. Add a generous ladle of the strawberry sauce (enough to spread to the edge of the meringue and drip over), then top with a third of the cream. Repeat with the second and third layer.
  9.  On top of the third layer, arrange strawberries, blueberries and kiwi slices with mint leaves.
  10.  Dust with icing sugar and serve immediately.

Handy Tips

The meringue base and the strawberry sauce can be prepared the day before serving. Store meringue discs in an airtight container to prevent them from softening.

For best results, assemble the pavlova layer cake (step 8 on) up to an hour before serving, to avoid the meringue losing its crunch.



  • 6 large egg whites (at room temperature)
  • 330g caster sugar
  • 1 tbsp cornflour
  • 1 tbsp white vinegar
  • 1 tsp vanilla essence


  • 2 cups strawberries, chopped
  • 1/4 cup caster sugar
  • 600ml double cream
  • ½ cup icing sugar
  • 1 tsp vanilla essence
  • 1 punnet strawberries extra, sliced
  • 1 punnet blueberries
  • 1 kiwifruit, sliced
  • 1 tbsp icing sugar
  • Fresh mint leaves to garnish