Pavlova Layer Cake

Pavlova Layer Cake

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Recipe by NZEggs Course: DessertDifficulty: Medium


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Cooking time


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Enjoy this classic pavlova layer cake next Christmas..


  • 4 large egg whites

  • 1 cup caster sugar

  • 1 tablespoon cornflour

  • 2 teaspoon white vinegar

  • 1 large kiwifruit, peeled and sliced thinly and halved

  • 250 g punnet strawberries, hulled and quartered

  • 120 g punnet raspberries

  • 350 ml cream

  • Small mint leaves to garnish


  • Preheat oven 150˚C and line 2 baking trays with baking paper. Draw two 25cm diameter circles on each piece of baking paper. (TIP: You can use a standard frypan or cake tin to draw the outline around).
  • Place egg whites into the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Gradually add sugar 1 tablespoon at a time, until sugar dissolves and the mixture is thick and glossy.
  • Divide mixture evenly between trays and spread with the back of a spoon until an even thickness.
  • Bake in the oven for 40 minutes, swapping trays half way, and baked until crisp and dry. Turn heat off and leave in the oven with door ajar for 1 hour or until completely cooled.
  • Combine berries and mix well. Beat cream with electric beaters to firm peaks.
  • Place one of the meringue discs onto serving plate and spread with a third of the cream. Scatter over a third of the berries and place remaining meringue on top. Spoon remaining cream and pile on berries and kiwi fruit.
  • Garnish with mint leaves and serve immediately.

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