Mini Lemon Pavlova with Blueberry Compote

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Individual meringue nests with crisp edges and marshmallow centers, topped with tangy lemon cream and a vibrant blueberry compote. This Australian-inspired recipe, ready in about 95 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 250 calories and feeds 6, 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: 20 min Cook: 75 min Serves 6 Australian cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
2 tbsp lemon juice
1 cup heavy cream
2 tbsp powdered sugar
1 tsp lemon zest
1 cup fresh blueberries
2 tbsp water
2 tbsp granulated sugar

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 275°F (135°C). In a clean, dry bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tablespoon at a time, whisking until stiff and glossy peaks form.
Step 2: Gently fold in 1 teaspoon cornstarch and 1 teaspoon white vinegar to stabilize the meringue.
Step 3: Spoon or pipe 6 equal meringue nests onto a parchment-lined baking sheet, creating a slight well in the center of each. Bake for 1 hour 15 minutes until crisp outside and dry. Turn off oven and leave meringues inside to cool completely with door ajar.
Step 4: Meanwhile, combine 1 cup fresh blueberries, 2 tablespoons water, and 2 tablespoons granulated sugar in a small saucepan over medium heat. Cook for 5-7 minutes until blueberries burst and sauce thickens. Set aside to cool.
Step 5: In a chilled bowl, whisk 1 cup heavy cream with 2 tablespoons powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until soft peaks form.
Step 6: To assemble, spoon lemon cream into the center of each cooled meringue nest and top with blueberry compote. Serve immediately.