Description

A dramatic, multi-tiered pavlova made of crisp, airy meringue layers stacked with silky mascarpone cream and luxurious salted caramel. Equal parts elegant and indulgent, it’s a perfect celebration centerpiece.

Ingredients

Meringue:

8 egg whites

2 cups (400g) caster sugar

1 tbsp cornflour

2 tsp white vinegar

1 tsp vanilla essence

Cream Filling:

500 ml cream

500 g mascarpone

2 tbsp icing sugar

Salted Caramel:

200 g caramel sauce

1/2 tsp sea salt

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Instructions

Preheat oven to 120ºC fan bake. Line three baking trays with baking paper.
Trace circles in decreasing sizes (e.g., 23cm, 19cm, 15cm, 9cm) onto baking paper; flip paper so ink faces down.
Whisk egg whites to stiff peaks. Add caster sugar 1 tbsp at a time until very stiff and glossy.
Fold in cornflour, vinegar, and vanilla.
Transfer meringue to a piping bag and pipe spirals inside each traced circle. Smooth only the centers.
Pipe one small extra meringue for the top.
Bake all trays for 50 minutes. Turn oven off and cool inside completely, about 2 hours.
Whip cream, mascarpone, and icing sugar together until thick.
Mix caramel sauce with sea salt until smooth.
Assemble: Place largest pavlova on a stand, top with mascarpone cream and a drizzle of caramel. Repeat with remaining layers.
Finish with the smallest layer on top. Decorate as desired. Serve immediately.

Notes

Swap caramel for lemon curd, ganache, or berry coulis.

Fresh berries or toasted nuts add beautiful color and crunch.

Assemble just before serving—cream softens meringue over time.

Store unfilled meringue layers airtight for up to 2 days.

Cracks are normal and part of pavlova’s charm.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 33g
Sodium: 120mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 4g
Cholesterol: 55mg