Lemon Myrtle Pavlova with Fresh Berries and Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and airy Australian pavlova infused with lemon myrtle, topped with whipped cream and a medley of fresh berries. This australian-inspired desserts ready in about 95 minutes pairs large egg whites, caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper; draw a 7-inch circle as a guide.
  2. Step 2: In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form.
  3. Step 3: Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to beat on high speed until stiff, glossy peaks form and sugar is dissolved.
  4. Step 4: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1/2 tsp lemon myrtle powder with a spatula until just combined.
  5. Step 5: Spoon the meringue onto the parchment inside the circle, shaping it with slightly higher edges to hold toppings.
  6. Step 6: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside with the door slightly open to cool completely for 1 hour.
  7. Step 7: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form.
  8. Step 8: Carefully transfer pavlova to a serving plate, top with whipped cream, then evenly scatter 1 cup sliced strawberries, 1/2 cup blueberries, and 1/2 cup raspberries before serving.

Frequently asked questions

How long does Lemon Myrtle Pavlova with Fresh Berries and Whipped Cream take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon Myrtle Pavlova with Fresh Berries and Whipped Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Lemon Myrtle Pavlova with Fresh Berries and 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 Lemon Myrtle Pavlova with Fresh Berries and 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 Lemon Myrtle Pavlova with Fresh Berries and 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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