Spread first large pavlova layer with 1 ½ cups of whipped cream. Spoon 1/3 of the cooled prepared cherry filling over the cream, spreading it out carefully. Top with the second large pavlova (see instructions in White Roses Pavlova Wedding Cake for tip on how to achieve this).

Spread with 1 cup whipped cream then another 1/3 of the cherry filling making sure to keep the filling approximately the same diameter as the next small layer of pavlova.

Top with a small pavlova and spread with 1 cup of cream and remaining 1/3 of the cherry filling.

Top with remaining small pavlova.

Stabilising the Pavlova Cake
Place 4-5 large bamboo skewers into the pavlovas measuring and trimming them as shown in instructions for White Roses Pavlova Wedding Cake.

Covering the Cake with Cream
Spread the sides of bottom and top layers of the pavlova with a generous layer of whipped cream. Next, spread with a generous layer of cream on the tops of both layers and smooth well with a spatula.

Trimming the Roses

Decorating the Cake

Just before serving gently place trimmed red roses into the cream in a vertical position as shown in photograph.

Refrigerate cake until required.