Why You’ll Love Salted Caramel Stacked Pavlova Recipe
I love how customizable and impressive this pavlova is. The technique is simple, but the presentation looks elaborate. The layers create beautiful height, and the contrast between crunchy meringue, soft cream, and sweet-salty caramel is unforgettable. It’s an ideal dessert when I want both elegance and maximum flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 120ºC fan bake and line three baking trays with baking paper.
I choose four round tins or plates in decreasing size (for example: 23cm, 19cm, 15cm, 9cm). I trace each onto the baking paper, then flip the paper so the ink is on the underside.
For the meringue, I whisk the egg whites until stiff. I add the caster sugar one tablespoon at a time, beating until the mixture becomes very stiff and glossy.
I fold in the cornflour, vinegar, and vanilla.
I transfer the meringue to a piping bag (or a zip-top bag with the corner snipped).
Using the traced circles as guides, I pipe each pavlova layer: starting on the edge and spiraling inward. I smooth only the centers to keep the edges intact.
I repeat with all remaining circles and pipe one small standalone meringue for the top.
I bake all trays together for 50 minutes. When finished, I turn the oven off and let the pavlovas cool completely inside—about 2 hours.
For the cream filling, I whisk the cream, mascarpone, and icing sugar in a stand mixer until thick.
For the caramel, I mix the caramel sauce and salt until smooth.
To assemble, I gently remove the baking paper and place the largest pavlova layer on a cake stand. I top it with mascarpone cream and drizzle caramel over it, swirling lightly. I repeat the process for each smaller layer, stacking as I go.
I finish with the smallest meringue on top and decorate with sprinkles, edible silver balls, or a dusting of icing sugar. I serve immediately.
Servings and Timing
Serves: 20 Prep time: 1 hour Cook time: 1 hour Additional cooling time: 2 hours Total time: about 4 hours
Variations
I love swapping the caramel for lemon curd when I want something bright and tangy. Chocolate ganache or a mixed berry coulis also make beautiful alternatives. Fresh berries or toasted nuts add color and texture on top.
Storage/Reheating
I assemble the pavlova right before serving because the cream softens the meringue over time. If I need to prepare ahead, I store the undecorated meringue layers in an airtight container for up to 2 days. Leftovers keep in the refrigerator for 1 day, though the texture becomes softer.
FAQs
Why is my meringue weeping?
It can happen if sugar isn’t fully dissolved or if humidity is high. I mix until the meringue is glossy and smooth.
Why did my pavlova crack?
Cracks are normal and add rustic charm. Slow cooling in the oven helps minimize them.
Can I make the meringue layers ahead?
Yes, I store them in an airtight container until ready to assemble.
Can I use whipped cream only?
Yes, but I love adding mascarpone because it stabilizes the cream.
Why add vinegar and cornflour?
They help create that marshmallowy interior pavlovas are known for.
Can I change the shapes?
Absolutely—ovals or rustic freeform shapes work beautifully.
Can I flavor the cream?
Yes, I sometimes add vanilla bean paste, citrus zest, or a splash of coffee.
How do I keep layers from sliding?
I keep the cream thick and use minimal pressure when stacking.
Can I use homemade caramel?
Yes, any smooth caramel sauce works well.
Can I freeze the pavlova?
I freeze only the plain meringue layers—never the assembled dessert.
Conclusion
This salted caramel stacked pavlova is one of my favorite celebration desserts. I love its dramatic height, the contrast of textures, and the sweet-salty richness of every bite. It looks impressive but comes together with simple techniques, making it a perfect showpiece for any gatherin
