Passion Fruit Lemon Curd Stacked Pavlova Cake
Serves 12
40 mins prep
60 mins cook
240 mins Cooling Time
100 mins total
This stacked pavlova has layers of perfect pavlova, tangy and creamy lemon passion fruit curd, and fluffy whipped mascarpone cream. The pavlova layers have a crisp exterior with a melt in your mouth, soft interior. Piled with berries on top, it really is the perfect summer cake. Stacked pavlovas are much easier to make than a more classic giant pavlova. They're less likely to collapse and crack in the oven, and require less baking time. Plus, it's such a beautiful pavlova cake and a fun twist on a classic!
Pavlova Layers
Lemon Passion Fruit Curd
Whipped Cream
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Pavlova Layers
Preheat the oven to 340°F (170°C). Find a plate or cake pan that is about 6 to 7 inches in diameter. Trace three circles onto parchment paper with a pencil and flip the parchment paper over. Place the parchment paper onto baking sheets.
Separate the eggs, being very careful not to get any yolk into the whites. Place the whites into a clean and dry bowl of a stand mixer.
⅕ 6 large eggsAdd cream of tartar to the egg whites and whip on medium-high speed with a whisk attachment. After about 30 seconds, gradually add the sugar, about one tablespoon at a time, while the mixer is running.
⅕ ½ cream of tartar⅕ 1 granulated sugarKeep whipping until the mixture reaches stiff peaks. If you pull the whisk out, the meringue will hold its shape firmly. This will take about 10 minutes. When you rub the mixture between your fingers, it should feel smooth, not gritty.
Add the vanilla extract and mix on low briefly. Then, sprinkle cornstarch on top and fold it in gently with a spatula. Don't mix too long or it will deflate!
⅕ 2 cornstarch⅕ 1 pure vanilla extractScoop the meringue into the middles of the three traced circles on the parchment paper. Then, gently smooth out the tops and sides into even layers, using the circles as guides. The layers will spread by about half an inch so leave room.
Place the baking sheets into the oven. close the oven door and reduce the temperature to 115°C (240°F). Bake for one hour. Don't open the oven door! Then turn the oven off and let the pavlova cool inside the oven. You can let it cool overnight like I did. Or let it cool for about one to two hours. While it bakes, I make the curd.
Lemon Passion Fruit Curd
Combine the egg yolks and sugar in a medium saucepan. Stir together.
⅕ 6 large egg yolks⅕ ⅔ granulated sugarAdd lemon juice and scoop out the insides of one passion fruit into the sauce pan. Heat on low heat, stirring frequently, until the mixture boils and thickens.
⅕ ⅓ lemon juice⅕ 1 passion fruitImmediately remove the curd from the heat and add chopped white chocolate, butter, and salt. Stir together until combined and melted.
⅕ 100 white chocolate⅕ ¼ butter⅕ ¼ sea saltTransfer into a container and refrigerate until cold.
Whipped Cream and Assembly
On the day of assembly, whip the cream and sugar to medium peaks in a large bowl with a whisk attachment.
⅕ 2 heavy whipping cream⅕ ½ granulated sugarAdd mascarpone cheese, vanilla paste, and salt. Whip to stiff peaks.
⅕ 1 mascarpone cheese⅕ 1 vanilla bean paste⅕ ¼ sea saltCarefully peel off the pavlova disks off the parchment paper. Place a small dollop of cream onto a large cake plate or cake stand. Place the first pavlova layer down. Add half of the chilled curd on top and spread it to the edges.
Then add one third of the whipped cream and spread it evenly. Repeat until the last pavlova disk. Place it gently on top and pile the rest of the cream on top.
Decorate with berries. Slice and serve! This cake can be quite messy to slice so I recommend slicing and serving the whole cake at once, if you can. To make it easier to slice, pop the cake into the freezer for an hour or two, this will help it keep its shape.
⅕ 1 berries
