Citrus-Infused Pavlova with Mixed Berries and Whipped Coconut Cream

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, airy meringue base topped with a vibrant mix of berries and a silky coconut cream, offering a refreshing take on this iconic dessert. This Australian-inspired recipe (gluten free, dairy free), ready in about 75 minutes, layers egg whites, caster sugar, lemon juice 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 220 calories and feeds 8, 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: 15 min Cook: 60 min Serves 8 Australian cuisine 220 cal/serving

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Ingredients

4 egg whites
200g caster sugar
2 tbsp lemon juice
100g white chocolate
300g mixed berries
200ml coconut milk
50g icing sugar
1 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper. In a stand mixer, whisk 4 egg whites and 2 tbsp lemon juice until soft peaks form. Gradually add 200g caster sugar, beating until stiff and glossy.
Step 2: Fold in 100g melted white chocolate, then spread the meringue into a 25cm circle on the baking sheet. Bake for 1 hour, then turn off oven and let cool for 2 hours.
Step 3: Whisk 200ml coconut milk, 50g icing sugar, and 1 tsp vanilla extract until stiff peaks form. Top meringue with 300g mixed berries and a dollop of coconut cream.