Bush Berry Pavlova with Macadamia Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crisp meringue cake topped with whipped cream enriched with macadamia nuts and a vibrant mix of Australian bush berries. This australian-inspired desserts ready in about 80 minutes layers large egg whites, caster sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper. In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  3. Step 3: Spoon the meringue onto the parchment paper forming a 9-inch circle with slightly higher edges. Bake for 60 minutes, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
  4. Step 4: Whip 1 cup heavy cream with 1 tsp vanilla extract and 2 tbsp powdered sugar until soft peaks form. Fold in 1/4 cup finely chopped macadamia nuts.
  5. Step 5: Spread the macadamia whipped cream over the cooled pavlova base, then scatter 1 cup mixed bush berries evenly on top.
  6. Step 6: Serve immediately for a light and fruity dessert with a uniquely Australian twist.

Frequently asked questions

How long does Bush Berry Pavlova with Macadamia Whipped Cream take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Bush Berry Pavlova with Macadamia Whipped Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Bush Berry Pavlova with Macadamia Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bush Berry Pavlova with Macadamia Whipped Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bush Berry Pavlova with Macadamia Whipped Cream?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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