Tiered Crown Pavlova (Meringue) Cake

  • Serves: Makes one, two layer 8-inch cake
  • Baking Temp (degrees F): 400 initially; then 200; then 175
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  • Comments: 2

Pavlova is a soft centered meringue cake decorated with whipped cream and fruit. The question of which country, Australia or New Zealand, first came up with the idea of the pavlova may never be answered. Both lay claim to the invention of this sweet dessert, but neither one can prove it. It has been thought that in 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. 

We love to bake this recipe as a tiered cake. We make two pavlova meringue shells and layer them in between with Fresh Lemon Curd, whipped cream, and fresh fruit. We then top with the same, decorating with edible flowers. For our rendition, we think it is more beautiful when the meringue is piped into designs before baking; you can be creative here and design whatever suits you. Even make it into a square-shaped tiered Pavlova cake or a few small mini-tiered ones. This makes a wonderful year round dessert. 

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