This Triple Layered Pavlova is everything you could possible want in a dessert. Creamy, fruity, tropical and tangy with just the right amount of fluffiness and bite. Simply irresistible.


Triple Layered Pavlova

  • 12 egg whites
  • 3 cups caster sugar
  • 3 tsp white vinegar
  • 750ml pouring cream
  • Fresh mint, to garnish

Pineapple, Passionfruit & Lemon Curd

  • ½ cup passionfruit pulp
  • ¼ cup tinned pineapple, finely chopped
  • 1 tsp lemon zest, finely grated
  • ¼ cup lemon juice
  • ⅔ cup caster sugar
  • 3 eggs, lightly whisked
  • 200g unsalted butter, chopped


Triple Layered Pavlova

  1. Preheat the oven to 150C.
  2. Wipe the inside of a mixing bowl with white vinegar.
  3. Place baking paper on 3 baking sheets. Draw circles on each piece of baking paper just smaller than the cake stand or plate you are serving on.
  4. Place the egg whites in the mixing bowl and using an electric mixer, beat on high until stiff peaks form.
  5. Add the sugar gradually, mixing at each addition for 20 seconds. Scrape down sides and beat for 5 minutes.
  6. Add vinegar and beat for a further 5 minutes until glossy. Rub mixture between fingers to check sugar is completely dissolved and not gritty.
  7. Divide the mixture between the baking sheets, spooning it into the drawn circles, making discs the size of the circles.
  8. Reduce the oven to 120°C and bake the meringues for 1 hour or until crisp.
  9. Turn the oven off. Leave the meringues in the oven, with the door ajar, to cool completely.
  10. Place the cream in a bowl and beat until soft peaks form.
  11. Once the pavlova is completely cooled, place the first layer on your cake stand. Coat with large spoonfuls of cream followed by the curd. Repeat for the next 2 pavlova layers.
  12. Garnish with fresh mint and serve.

For the curd

  1. Combine all ingredients in a large heatproof bowl over a saucepan of boiling water. Continue to stir until mixture thickens, approx 15 minutes.
  2. Remove from the heat and place the base of the bowl in a sink filled with at least an inch of cold water. Continue stirring.
  3. Once completely cooled, the curd is ready to serve or store in sterilised jars in the fridge for up to 2 weeks.
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Recipe Name
Triple Layered Pavlova with Pineapple, Passionfruit and Lemon Curd
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