Name: Salted Caramel Stacked Pavlova Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: Australian
Ingredients: 8 egg whites; 2 cups caster sugar (400g); 1 Tbsp cornflour; 2 tsp white vinegar; 1 tsp vanilla essence; 500ml cream; 500g mascarpone; 2 Tbsp icing sugar; 200g caramel sauce; ½ tsp sea salt; Sprinkles or edible silver balls; Icing sugar for dusting

Jump to Recipe· 3.9 from 14 reviews

There is something utterly magical about this Salted Caramel Stacked Pavlova Recipe that makes it an unforgettable centerpiece for any gathering. Imagine layers of crisp, yet marshmallow-soft meringue stacked high, each layer cradling a luscious mascarpone cream blended with just the right amount of sweetness and tang, all drizzled with rich salted caramel that dances perfectly between sweet and savory. This dessert isn’t just a treat—it’s a showstopper that brings a festive feeling to your table, inviting smiles, compliments, and second helpings. If you love pavlova but want a twist that’s decadent and deeply satisfying, this recipe is a game-changer you’ll want to make again and again.

Ingredients You’ll Need

A silver mixing bowl attached to a pink stand mixer sits on a light wooden surface. Inside the bowl is a creamy, pale yellow liquid with white powder sprinkled on top, creating a soft mound in the center. A silver wire whisk is suspended above the mixture, ready to blend the ingredients. The background is plain and light, with a smooth white marble texture on the surface beneath the mixer photo taken with an iphone --ar 4:5 --v 7

These ingredients might sound simple, but each one plays a vital role in creating the perfect texture, flavor, and visual appeal of your Salted Caramel Stacked Pavlova Recipe. From the crisp meringue whites to the silky mascarpone cream and that signature salted caramel sauce, every component is essential.

8 egg whites: The foundation for airy, crisp meringue layers that hold all the cream and caramel perfectly.
2 cups caster sugar (400g): Adds sweetness and stability to the meringue for that glossy finish and crunch.
1 Tbsp cornflour: Helps to keep the meringue soft inside by absorbing moisture.
2 tsp white vinegar: Stabilizes the egg whites and enhances the crisp texture of the meringue.
1 tsp vanilla essence: Provides warm, comforting flavor notes within the meringue base.
500ml cream: Whipped to fluffy perfection to intermingle with mascarpone for the creamy layers.
500g mascarpone: Adds a rich creaminess that balances the sweetness of the meringue and caramel.
2 Tbsp icing sugar: Sweetens and stabilizes the cream mixture for smoothness and body.
200g caramel sauce: The star ingredient that brings the luscious salted caramel magic to every bite.
½ tsp sea salt: Cuts through the sweetness with a subtle saltiness, elevating the caramel’s flavor complexity.

How to Make Salted Caramel Stacked Pavlova Recipe

Step 1: Preparing Your Oven and Baking Trays

Start by preheating your oven to 120ºC fan bake. Line three baking trays with baking paper to create the perfect non-stick surface for your meringue layers. This low, slow bake is key for achieving that crisp outside and tender inside.

Step 2: Create Your Meringue Templates

Grab four round items in decreasing sizes to trace circles onto your baking paper. This will guide you in piping perfectly sized pavlova layers. I love using various kitchen items, like a 23cm tin for the base down to a 9cm can for the top detail—it’s playful and precise.

Step 3: Whip the Meringue

Beat your egg whites until stiff peaks form. Slowly add the caster sugar, one tablespoon at a time, and keep beating until your meringue becomes glossy and holds firm peaks. This slow incorporation is the secret to sweet, stable meringue.

Step 4: Fold in the Stabilizers

Gently fold in the cornflour, vinegar, and vanilla essence—these ingredients help maintain structure while imparting subtle flavor and texture improvements. Take your time here to keep your meringue light and airy.

Step 5: Pipe the Circles

Transfer your meringue to a piping bag with a nozzle you like, or simply use a zip lock bag with a corner snipped off. Using your traced circles as a gentle guide, pipe blobs around the edge and pull into the center to form rings. Then, spread the middle carefully for a smooth, even layer without touching the edges.

Step 6: Bake and Cool

Pop all your trays in the oven at once and bake for 50 minutes. Once done, turn off the oven but keep your pavlovas inside to cool slowly—trust me, this step helps them dry out perfectly inside while avoiding cracks.

Step 7: Whip the Cream Filling

Using a stand mixer, beat together the cream, mascarpone, and icing sugar until thick and luscious. This velvety filling will bring softness and richness to each layer, making every bite indulgent.

Step 8: Prepare the Salted Caramel

Stir together your caramel sauce and sea salt for that irresistible balance of salty-sweet. This finishing touch makes the stacked pavlova truly unforgettable.

Step 9: Assemble Your Pavlova

Remove your meringue layers gently from the paper. Place the largest circle on a cake stand or plate, add a generous layer of mascarpone cream, drizzle on salted caramel, and swirl it together. Repeat with the smaller layers, finishing with the smallest meringue on top. The result? A stunning, dramatic dessert tower.

Step 10: Final Touches

Decorate with sprinkles, edible silver balls, or a light dusting of icing sugar for that polished, celebratory look. Serve immediately to enjoy the full contrast of textures and flavors.

How to Serve Salted Caramel Stacked Pavlova Recipe

A multi-layered dessert shaped like a small mountain sits on a white plate with a white marbled texture underneath. The base layer consists of round, pale meringue balls dusted with powdered sugar, arranged in a circle. On top of this is a creamy, light yellow layer, gently spread, followed by another thinner layer of meringue balls dusted with powdered sugar. A shiny caramel sauce drizzles down from the top, coating the layers unevenly and catching the light. Small silver edible balls are scattered around the meringue layers for decoration. The dessert tapers to a peak with a larger meringue ball at the top, also dusted with powdered sugar. The blurred background shows some green and red holiday foliage. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few delicate garnishes can elevate your pavlova even more. Consider fresh berries for brightness, a sprinkle of toasted nuts for crunch, or a light dusting of cocoa powder for a hint of decadence. These add visual appeal and layers of complementary flavors without stealing the spotlight from the salted caramel.

Side Dishes

Serve this pavlova alongside a simple fruit salad or a refreshing berry coulis. The tartness balances the rich cream and caramel beautifully. A cup of well-brewed coffee or a light dessert wine also pairs wonderfully, creating an experience that feels indulgent yet balanced.

Creative Ways to Present

For an eye-catching twist, assemble the pavlova on a rustic wooden board instead of a traditional plate. You could drizzle extra salted caramel around the plate and place edible flowers for charm. Another fun idea is to portion individual mini stacked pavlovas in glass cups for a party-ready dessert that’s as gorgeous as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the pavlova layers separately from the cream and caramel in airtight containers to keep each component at its best. Assemble just before serving as meringue absorbs moisture quickly and softens when combined with cream.

Freezing

Meringue layers can be frozen separately on baking trays then transferred to freezer bags once solid to preserve their crispness. Just thaw at room temperature before assembling. Avoid freezing assembled pavlova as cream and caramel textures don’t freeze well.

Reheating

Generally, reheating pavlova isn’t recommended since the delicate texture is best enjoyed fresh. However, if your meringue has softened, pop it in a warm (not hot) oven for a few minutes to crisp it up gently, then quickly assemble and serve.

FAQs

Can I use other nuts or toppings on this Salted Caramel Stacked Pavlova Recipe?

Absolutely! Toasted almonds, pecans, or hazelnuts add lovely texture and flavor. Even chocolate shavings or fresh mint leaves can make this dessert your personal signature.

What if I don’t have mascarpone? Can I substitute it?

You can substitute mascarpone with cream cheese mixed with a little heavy cream for a similar richness, but mascarpone’s smoothness is hard to beat for this recipe’s luxurious texture.

Can I make the pavlova layers ahead of time?

Yes, you can make the meringue layers a day or two in advance, store them in airtight containers, and assemble just before serving to keep them crisp and fresh.

How do I prevent cracks in my pavlova layers?

Slow cooling in the turned-off oven is the best way to prevent cracks. Sudden temperature changes cause cracking, so patience during cooling is key.

Is this dessert suitable for special occasions?

Definitely! The Salted Caramel Stacked Pavlova Recipe is a showstopping dessert perfect for holidays, birthdays, or celebrations where you want to impress with something both elegant and delicious.

Final Thoughts

If you’re craving a dessert that brings wow factor with comforting, irresistible flavors, you need to dive into this Salted Caramel Stacked Pavlova Recipe. It’s a fun project that rewards you with a multi-layered masterpiece of textures and tastes. Whether for a party or a special family treat, this pavlova promises smiles, happy sighs, and a memorable finish to any meal. Go ahead—treat yourself and your loved ones to this spectacular delight!