Pavlova with Macadamia-Coconut Cream and Fresh Berries

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 developed and reviewed.

A crisp meringue base topped with fluffy macadamia-coconut whipped cream and a vibrant mix of fresh Australian berries. 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 320 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 320 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup heavy cream
1/2 cup, toasted and chopped macadamia nuts
1/2 cup chilled coconut cream
1 tsp vanilla extract
1 cup, sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries

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Instructions

Step 1: Preheat oven to 250°F (120°C). In a clean, dry mixing bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form (about 5 minutes).
Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula until just combined.
Step 3: Line a baking sheet with parchment paper and draw a 7-inch circle. Spoon the meringue inside the circle and shape with a spatula to form a slight well in the center.
Step 4: Bake for 1 hour 15 minutes, then turn off oven and leave meringue to cool inside with door slightly ajar for 1 hour.
Step 5: Meanwhile, whip 1 cup heavy cream with 1/2 cup chilled coconut cream and 1 tsp vanilla extract until soft peaks form. Fold in 1/2 cup toasted, chopped macadamia nuts.
Step 6: Once meringue is completely cooled, spoon the macadamia-coconut cream mixture into the center.
Step 7: Top with 1 cup sliced strawberries, 1/2 cup blueberries, and 1/2 cup raspberries. Serve immediately.