Double Stacked Berry Pavlova

For another berry treat, give Summer Berry Tart a try! I’ve been in love with meringues ever since I was little and was given these meringue kisses as a treat by my mum. I discovered Pavlova much later in life but quickly learned that this cream and fruit meringue cloud is infinitely lighter and tastier than my childhood sweets. Summer seems to be the perfect season for making and indulging in a Pavlova cake, so I decided to make two meringues and stack them up tall. The result…well you can see what it looked like and a photo is worth a thousand words. I only wish I could give you all a bite to enjoy this light, crispy, fluffy summer on a plate. Why is Pavlova such a good summer treat? It tastes fresh, doesn’t feel dense or heavy, and is the perfect platform for deliciously ripe berries. Divine!

Pavlova recipe

The pavlova is a classic Australian recipe based around a meringue with a crisp exterior and soft interior, they covered with whipped cream and fruit to make a light and fresh dessert, perfect for summer. The dessert is named after Anna Pavlova, who toured Australia in the 1920s. Or at least that is one story. Turns out that it is claimed by Kiwis as well, with some evidence as Anna Pavlova toured New Zealand on the same trip. I wouldn’t dare attempt a verdict on who has the greater claim! One of the things that differentiates a pavlova from a classic meringue is the inclusion of white vinegar and corn starch. It is these ingredients that keeps the interior soft and chewy, important for a good pavlova! Also important is the fruit. In New Zealand you are likely to find kiwi, and passion fruit in Australia. Strawberries are common in the UK, with walnuts once popular. I love each and every one of these options, but when there are fresh berries available, it’s the one that truly has my heart. The slight tartness you get from even fresh berries is a great balance for the sweet meringues. All in all, perfect!

Serving suggestions

I made this easy Pavlova recipe to share with you, friends but it is meant to be served to a crowd. It is IDEAL for entertaining since you can bake well ahead of time and store in an airtight container. Then decorate shortly before serving, bring it out and wow your guests! Now let’s talk about actually making this delicious dessert! A perfectly executed Pavlova is not difficult to achieve as long as you follow a few simple and straightforward tips. Read the section below for all you need to know!

Storage and leftovers

Want to make the pavlova ahead of time? No problem. Just store the layers in an airtight container until you are ready to assemble, only adding the whipped cream and fruit when you are planning to serve. No refrigeration necessary. Want to store leftovers of your assembled, double stacked berry pavlova? That’s a bit more of a problem. The meringues in particular will loose their structure as they absorb moisture from the whipped cream and berries. That means that although the pavlova can last for a day when refrigerated in an airtight container, and is safe to eat for up to a week, it’ll become increasingly mushy. And the longer you keep it, the mushier it will be. Honestly, I still love it even as the pavlova will lose its crispness, but it does become less of a pavlova and more of an Eton mess over time! The one complicating factor to consider when storing meringues or pavlova is that humidity is a big deal. Both will store better when the air is dry, but will become mushy faster when it is humid.