Meringue stack pavlova recipe

(32 ratings)

An impressive and super-easy dessert – make this meringue stack pavlova ahead to save on time.

Meringue stack pavlova
  • healthy
Preparation Time1 hours
Cooking Time2 hours
Total Time3 hours
Cost RangeMid
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat18 g26%
Saturated Fat11 g55%
Carbohydrates30 g12%

An impressive and super-easy dessert – make this meringue stack pavlova ahead to save on time.

Whether you're looking for a weekday treat or a unique dinner-party dessert, this meringue stack pavlova is really something exciting.

The perfect end to a dinner party or an Easter feast, this meringue stack pavlova will impress any guest. Give it a special party feeling by placing some sparklers in and watching them glow. Once you’ve made the meringues, you can choose different fruits and fillings if you would like. Seasonal fruits work well and a pot of ready made custard is a nice choice instead of the cream or curd.

We have used mini eggs and edible flowers to add an Easter twist but you can use fresh fruit, other kinds of chocolate or even spun sugar to decorate.


  • 10 free-range egg whites
  • 350g caster sugar
  • 1tbsp vanilla extract
  • 1 tbsp cornflour
  • 1tbsp white wine vinegar

For the lemon curd:

  • 2 large or 3 smaller lemons, zest and juice
  • 3 egg yolks, 1 whole egg
  • 90g caster sugar
  • 40g butter, cubed

To serve :

  • 600ml whipping or double cream

To top:

  • 100g raspberries
  • 100g blueberries
  • easter eggs and edible flowers to decorate, optional




  1. Preheat the oven to 130C/ Gas 1⁄2. Beat the egg whites until thick and glossy, then slowly add the sugar, whisking continuously.
  2. Once the sugar has dissolved and the meringue forms thick peaks, whisk in the vanilla, corn flour and vinegar.
  3. Spoon the meringue onto silicone mats or greased baking sheets, to form 4 different sized circles ranging from large to small.
  4. Place in the oven and bake for 1 hr 20 mins. Once cooked, open the oven door and allow to cool.
  5. For the curd, combine all the ingredients in a bowl and place it over a pan of gently simmering water. Whisk for 20- 25 mins until thickened. Chill.
  6. To serve, whip the cream until soft peaks form.
  7. Sandwich the meringue layers together with the cream and lemon curd and berries. Top with, and add to each layer, extra berries, flowers and Easter eggs if using. Serve immediately.
Top Tip for making Meringue stack pavlova

Why not serve this at a dinner party or birthday party? Leave out the mini eggs and stick in a few sparklers

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.