Classic Two-Egg Pavlova with Whipped Cream and Berries
A delicate and airy pavlova made from just two egg whites, topped with fresh whipped cream and mixed berries for a quintessential Australian dessert. This australian-inspired desserts ready in about 95 minutes layers large egg whites, (100 g) 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 210 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.
Ingredients
- 2 large egg whites
- 1/2 cup (100 g) caster sugar
- 1 tsp cornstarch
- 1/2 tsp white vinegar
- 1/2 tsp vanilla extract
- 3/4 cup (180 ml) heavy cream
- 1 cup (strawberries, blueberries, raspberries) mixed berries
- 1 tbsp (optional for dusting) powdered sugar
Instructions
- Step 1: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Step 2: In a clean, dry bowl, beat 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 while continuing to beat on high speed until stiff, glossy peaks form.
- Step 4: Gently fold in 1 tsp cornstarch, 1/2 tsp white vinegar, and 1/2 tsp vanilla extract without deflating the mixture.
- Step 5: Spoon the meringue onto the parchment paper forming a 7-inch diameter circle with slightly raised edges.
- Step 6: Bake in the preheated oven for 1 hour and 15 minutes until the outside is dry and crisp. Turn off the oven and leave the pavlova inside to cool completely (about 1 hour).
- Step 7: Whip 3/4 cup heavy cream until soft peaks form. Spread over the cooled pavlova and top with 1 cup fresh mixed berries.
- Step 8: Optionally, dust with 1 tbsp powdered sugar just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Two-Egg Pavlova with Whipped Cream and Berries take to make?
Total time is about 95 minutes (20 min prep + 75 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 Classic Two-Egg Pavlova with Whipped Cream and Berries?
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 Classic Two-Egg Pavlova with Whipped Cream and Berries?
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 Classic Two-Egg Pavlova with Whipped Cream and Berries for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Classic Two-Egg Pavlova with Whipped Cream and Berries?
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.
