Lemon Myrtle and Raspberry Pavlova

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate meringue base topped with tangy raspberry coulis and a drizzle of lemon myrtle syrup, capturing the essence of Australian flavors. This australian-inspired desserts ready in about 120 minutes layers large egg whites, caster sugar, lemon myrtle leaves 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.

★ 4.7 (85 ratings) Prep: 45 min Cook: 75 min Serves 8 Australian cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F. Line a baking sheet with parchment paper. In a stand mixer, whip 6 egg whites until soft peaks form. Gradually add 1.5 cups caster sugar, 1 tbsp finely grated lemon myrtle leaves, and a pinch of salt, continuing to whip until stiff, glossy peaks form.
  2. Step 2: Transfer the meringue to the prepared baking sheet, shaping it into a round with a slight indentation in the center. Bake for 1 hour, then reduce the oven temperature to 200°F and bake for an additional 30 minutes until crisp and dry. Let cool completely on a wire rack.
  3. Step 3: In a blender, puree 2 cups raspberries with 1/4 cup water until smooth. Strain through a fine sieve, pressing to extract as much juice as possible. Stir in 1/2 cup icing sugar until a syrup forms.
  4. Step 4: In a chilled bowl, whip 1 cup heavy cream until stiff peaks form. Spread the raspberry coulis over the cooled meringue base. Top with the whipped cream and a scattering of fresh raspberries. Drizzle with the lemon myrtle syrup before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Lemon Myrtle and Raspberry Pavlova take to make?

Total time is about 120 minutes (45 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 Lemon Myrtle and Raspberry Pavlova?

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 Lemon Myrtle and Raspberry Pavlova?

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 Lemon Myrtle and Raspberry Pavlova for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Lemon Myrtle and Raspberry Pavlova?

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.

Related recipes