Description
A pavlova wedding cake is a sophisticated variation of the classic Australasian dessert. At its core, it consists of large discs of meringue made from whipped egg whites and sugar. Unlike a standard meringue which is crunchy all the way through, a pavlova is characterized by a unique contrast in textures. The exterior forms a delicate, paper-thin shell that cracks beautifully when sliced, while the interior remains soft, light, and reminiscent of a fluffy marshmallow.
Ingredients
For the pavlova layers
8 large egg whites (room temperature)
2 cups granulated sugar
2 tsp cornstarch
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
Pinch of salt
For the filling
3 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla
Toppings
Fresh berries (strawberries, raspberries, blueberries)
Passion fruit or kiwi (optional)
Mint leaves (optional)
Instructions
1️⃣ Prep
Preheat oven to 120°C (250°F).
Line baking trays with parchment and draw two circles (one larger, one smaller) for tiers.
2️⃣ Make the meringue
Beat egg whites with salt until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks.
Gently fold in cornstarch, vinegar, and vanilla.
3️⃣ Shape
Spoon meringue onto circles, shaping tall, slightly indented rounds (for filling).
Smooth sides with a spatula.
4️⃣ Bake
Bake 1 hour 30 minutes.
Turn off oven and let pavlovas cool inside with door slightly open (prevents cracking).
5️⃣ Whipped cream
Beat cream, powdered sugar, and vanilla to soft peaks.
6️⃣ Assemble
Place larger pavlova on serving plate.
Spread whipped cream and fruit.
Add second tier and repeat.
Decorate with extra fruit and mint.
Notes
This pavlova wedding cake is light, romantic, and beautifully delicate — a perfect centerpiece for a celebration filled with love and joy.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Australian / New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
Keywords: meringue wedding cake, tiered pavlova dessert, bridal meringue cake, summer wedding pavlova