Berry Pavlova stack


  • 8 egg whites
  • 2 ½ cups caster sugar
  • 2 teaspoons vinegar
  • 2 teaspoons vanilla essence
  • 1 tablespoon cornflour
  • 2-3 punnets fresh berries, cherries, pomegranate rubies etc.
  • 250ml fresh cream
  • ½ cup sugar


  • Step 1
    Preheat oven to 180’C. Beat egg whites till stiff. Gradually add caster sugar while beating.
    Beat on high speed for ten minutes.
  • Step 2
    In a small bowl mix cornflour, vanilla essence and vinegar with one tablespoon of egg mixture.
    Add to remaining egg mixture.
    Beat on high speed for four minutes.
    Place mixture in 3 parts on a tray and spread out to make 3 rectangles of the same size.
    It may be necessary to do more than 1batch.
  • Step 3
    Turn oven down to 120’C.
    Place tray in oven.
    Bake for one hour.
    Remove from oven and allow to cool, or leave in overnight.
  • Step 4
    Whip the cream until thick but still slightly runny, then add the sugar and whip until soft peaks appear.
    Sandwich the fresh fruit and sweetened cream in between each layer of meringue.
    Top the stack with fresh cherries and berries and dust with icing sugar.