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
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8 large egg whites (room temperature)
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2 cups granulated sugar
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2 tsp cornstarch
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1 tsp white vinegar or lemon juice
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1 tsp vanilla extract
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Pinch of salt
For the filling
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3 cups heavy whipping cream
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3 tbsp powdered sugar
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1 tsp vanilla
Toppings
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Fresh berries (strawberries, raspberries, blueberries)
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Passion fruit or kiwi (optional)
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Mint leaves (optional)
Instructions
1️⃣ Prep
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Preheat oven to 120°C (250°F).
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Line baking trays with parchment and draw two circles (one larger, one smaller) for tiers.
2️⃣ Make the meringue
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Beat egg whites with salt until soft peaks form.
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Gradually add sugar, beating until stiff, glossy peaks.
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Gently fold in cornstarch, vinegar, and vanilla.
3️⃣ Shape
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Spoon meringue onto circles, shaping tall, slightly indented rounds (for filling).
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Smooth sides with a spatula.
4️⃣ Bake
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Bake 1 hour 30 minutes.
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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
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Place larger pavlova on serving plate.
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Spread whipped cream and fruit.
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Add second tier and repeat.
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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