Classic Two-Egg Pavlova with Fresh Berries

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 drafted and published.

A light and airy pavlova made with just two egg whites, topped with whipped cream and fresh mixed berries for a refreshing finish. This Australian-inspired recipe, ready in about 75 minutes, layers 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 220 calories and feeds 4, 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 4 Australian cuisine 220 cal/serving

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Ingredients

2 large egg whites
1/2 cup (100 g) caster sugar
1 tsp cornstarch
1/2 tsp white vinegar
3/4 cup (180 ml) heavy cream
1/2 tsp vanilla extract
1 cup (e.g. strawberries, blueberries, raspberries) mixed fresh berries

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Instructions

Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle.
Step 2: In a clean, dry bowl, whisk 2 large egg whites on medium speed until soft peaks form.
Step 3: Gradually add 1/2 cup caster sugar, one tablespoon at a time, whisking on high speed until stiff, glossy peaks form and sugar dissolves.
Step 4: Gently fold in 1 tsp cornstarch and 1/2 tsp white vinegar into the meringue.
Step 5: Spoon the meringue onto the circle on parchment paper, shaping it with slightly higher edges to hold the topping.
Step 6: Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely, about 1 hour.
Step 7: Whip 3/4 cup heavy cream with 1/2 tsp vanilla extract until soft peaks form.
Step 8: Carefully top the cooled pavlova with whipped cream and scatter 1 cup mixed fresh berries over the top.
Step 9: Serve immediately for a light dessert.