This stacked pavlova cake layers crisp, airy pavlova with a tangy lemon‑passion fruit curd and a silky mascarpone whipped cream. The pavlova shells bake to a crisp exterior and soft, marshmallow‑like interior. Topped with fresh berries, it makes a bright summer centerpiece. Compared with a single large pavlova, stacked pavlovas are easier to bake, less prone to cracking or collapsing, and take less oven time—yet still look stunning.
🥚 Why you’ll LOVE this recipe
- Foolproof pavlova: Stacked layers are easier to bake and far less likely to collapse than one large meringue.
- Lemon passion fruit curd: Uses the leftover yolks to make a thick, tangy curd with a hint of passion fruit for brightness and texture.
- Mascarpone whipped cream: A stabilized, creamy filling that holds up between the pavlova layers and adds richness.
📝 Key ingredients
Read through for the tips you’ll need for success!
Full steps and ingredient amounts are in the recipe card below.
Eggs: The recipe uses the whites for the pavlova and the yolks for the curd—six large eggs in total.
Sugar: A finer granulated sugar dissolves more quickly into the whites. If your sugar is coarse, pulse it briefly in a food processor.
Cream of tartar: Adds acidity to stabilize the meringue. White vinegar or lemon juice can be substituted, but cream of tartar gives the most consistent results.
Cornstarch: A small amount helps absorb moisture and produces a soft, pillowy interior while keeping the outside crisp.
Lemon juice & passion fruit: Fresh lemon juice brightens the curd; one passion fruit stirred in adds aroma and a pleasant pop from the seeds.
White chocolate: Melted into the curd for extra silkiness and body—its flavor is subtle but it elevates the texture.
Heavy cream & mascarpone: Cold 35% cream whips easily; mascarpone stabilizes the cream and gives a smooth, luxurious mouthfeel.
Vanilla bean paste: Adds visible vanilla flecks and a richer vanilla flavor to the whipped cream.
👩🍳 How to make berry pavlova layered cake
Pavlova layers step by step
Step 1: Preheat oven to 340°F (170°C). Use a 6–7 inch plate or pan to trace three circles onto parchment; flip the paper so the pencil marks are underneath and place on baking sheets.
Step 2: Separate eggs carefully so no yolk contaminates the whites. Place the whites in a clean, dry mixing bowl.
Step 3: Add cream of tartar and whip the whites on medium‑high. After about 30 seconds, add sugar one tablespoon at a time while the mixer runs.
Step 4: Whip to stiff peaks (about 10 minutes). The meringue should hold its shape and feel smooth between your fingers, not gritty.
Step 5: Fold in vanilla, then gently sprinkle and fold in the cornstarch using a spatula—avoid overmixing to keep the air in the meringue.
Step 6: Spoon the meringue into the three traced circles and smooth tops and sides. Leave a little room—the meringues will spread about 1/2 inch.
Step 7: Put the trays in the oven, close the door and immediately reduce temperature to 240°F (115°C). Bake for 1 hour without opening the oven. Turn the oven off and let the pavlovas cool inside for 1–4 hours or overnight for best results.
Lemon passion fruit curd step by step
Step 1: Whisk egg yolks and sugar in a medium saucepan until combined.
Step 2: Add lemon juice and the pulp from one passion fruit. Cook over low heat, stirring frequently, until the mixture comes to a gentle boil and thickens to a curd consistency.
Step 3: Remove from heat and stir in chopped white chocolate, butter, and a pinch of salt until smooth and glossy.
Step 4: Transfer the curd to a container and chill until completely cold before assembling.
Whipped cream and assembly step by step
Step 1: On assembly day, whip chilled heavy cream and sugar to medium peaks.
Step 2: Add chilled mascarpone, vanilla bean paste, and salt, then whip to stiff peaks so the cream holds its shape between layers.
Step 3: Gently peel the pavlova disks from parchment. Place a small dollop of cream on the serving plate to anchor the base, then set the first disk down and spread half the chilled curd to the edges.
Step 4: Spread one‑third of the whipped cream over the curd, then repeat with the remaining pavlova layers. Finish by piling the remaining cream on top.
Step 5: Top with berries, slice, and serve. Because the cake can be soft and messy to slice, consider freezing it for 1–2 hours before cutting if you need clean slices. For the crispiest exterior, serve shortly after assembly.
✔️ Expert pavlova tips
- Use a perfectly clean, dry bowl and whisk to ensure the whites whip properly.
- Separate eggs carefully—any yolk will prevent stiff peaks.
- Fold vanilla and cornstarch in gently to avoid deflating the meringue.
- Don’t open the oven while baking; sudden temperature changes cause cracking and deflation.
- Stir the curd constantly while it cooks to avoid lumps and scorching.
🥄 Make ahead and storage
Pavlova layers: I like to bake these the night before and leave them to cool in the oven until needed. Store unwrapped at room temperature so the shells stay crisp.
Lemon passion fruit curd: Can be made 1–2 days ahead and kept refrigerated.
Whipped cream: Best made just before assembly for the freshest texture.
Assembled cake: Assemble a few hours ahead and chill or freeze briefly to firm for easier slicing. For maximum crispness, serve soon after assembly.
❔ Various flavors of curd filling
If you prefer a different curd, this layered pavlova works beautifully with many fruit curds—raspberry, cherry, strawberry, peach, or blueberry curd would each create a new flavor profile while keeping the same assembly and technique.
📖 Recipe FAQs
No. Flour can clump and leave dry pockets in the pavlova. If you prefer not to use cornstarch, substitute potato starch or arrowroot starch in the same small amount.
Cornstarch absorbs excess moisture and helps the meringue set with a soft interior and crisp exterior. A small amount makes the texture reliably pillowy.
Start in a hot oven and immediately reduce the temperature so the outside sets quickly. Avoid opening the oven while baking and let the pavlova cool slowly in the closed oven to prevent sudden temperature changes that cause collapse and cracks.
🍓 More related recipes
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Strawberry Vanilla Cake
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Lemon Raspberry Cake
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Lemon Poke Cake
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Fresh Strawberry & White Chocolate Cupcakes
Did you make this recipe? I’d love to hear how it turned out—leave a rating or comment and share a photo of your pavlova creation.
📖 Recipe
Passion Fruit Lemon Curd Stacked Pavlova Cake
Equipment
- Stand mixer or electric hand mixer
- Parchment paper
- Cookie sheet
Ingredients
Pavlova Layers
- 6 large eggs (whites for meringue; yolks reserved for curd)
- 1 1/2 cups granulated sugar
- 1/2 teaspoon cream of tartar (or 1 teaspoon white vinegar)
- 1 teaspoon pure vanilla extract
- 2 teaspoons cornstarch
Lemon Passion Fruit Curd
- 6 large egg yolks
- 2/3 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice
- 1 passion fruit
- 100 g white chocolate, chopped
- 1/4 cup butter
- 1/4 teaspoon sea salt
Whipped Cream
- 2 cups heavy whipping cream, chilled
- 1/2 cup granulated sugar
- 1 cup mascarpone cheese, chilled
- 1 tablespoon vanilla bean paste (or scraped vanilla bean)
- 1/4 teaspoon sea salt
- 1 cup mixed berries for topping
Instructions
Pavlova Layers
- Preheat oven to 340°F (170°C). Trace three 6–7 inch circles on parchment and flip the paper so marks are underneath; place on baking sheets.
- Separate eggs; place whites in a clean, dry mixing bowl.
- Add cream of tartar and whip whites on medium‑high. After 30 seconds, add sugar gradually while mixing.
- Whip to stiff peaks (about 10 minutes). The meringue should feel smooth between your fingers.
- Fold in vanilla and cornstarch gently.
- Spoon meringue into the traced circles and smooth tops and sides; leave room to spread.
- Place trays in the oven, close the door, reduce temperature to 240°F (115°C) and bake 1 hour without opening the oven. Turn oven off and let pavlovas cool inside for 1–4 hours or overnight.
Lemon Passion Fruit Curd
- Whisk yolks and sugar in a saucepan.
- Add lemon juice and passion fruit pulp. Cook over low heat, stirring frequently, until the curd thickens and gently boils.
- Remove from heat and stir in white chocolate, butter, and salt until smooth. Chill completely.
Whipped Cream & Assembly
- Whip chilled cream and sugar to medium peaks. Add mascarpone, vanilla paste, and salt, then whip to stiff peaks.
- Peel pavlova discs from parchment. Place a dollop of cream on the serving plate, set the first disc down, spread half the curd to the edges, then top with one‑third of the whipped cream.
- Repeat with remaining discs and fillings. Pile remaining cream on top and decorate with berries. Chill briefly for easier slicing if desired.
Notes
Make ahead: Pavlova layers can be made the night before and left to cool in the oven. The curd keeps 1–2 days in the fridge. Whipped cream is best fresh. Assemble a few hours before serving and chill if you need firmer slices.
Tips for success
- Use a completely dry, grease‑free bowl and whisk for the meringue.
- Separate eggs carefully to avoid yolk in the whites.
- Fold additions gently to preserve volume.
- Do not open the oven while baking.
- Stir the curd constantly to prevent lumps and burning.