Pavlova with Mixed Berry Compote and Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian dessert featuring a crisp meringue base topped with luscious whipped cream and tangy mixed berry compote. This australian-inspired desserts ready in about 90 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 320 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: 70 min Serves 6 Australian cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract.
  4. Step 4: Spoon the meringue onto a parchment-lined baking tray, shaping into a 9-inch circle with slightly raised edges.
  5. Step 5: Bake for 60 minutes until the outside is crisp and lightly golden. Turn off oven and let meringue cool inside with door slightly open.
  6. Step 6: For the compote, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a saucepan over medium heat. Cook for 8-10 minutes until berries break down and sauce thickens. Let cool.
  7. Step 7: Whip 1 cup heavy cream until soft peaks form. Top cooled meringue with whipped cream and spoon over the berry compote before serving.

Frequently asked questions

How long does Pavlova with Mixed Berry Compote and Whipped Cream take to make?

Total time is about 90 minutes (20 min prep + 70 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 Pavlova with Mixed Berry Compote 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 Pavlova with Mixed Berry Compote 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 Pavlova with Mixed Berry Compote 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 Pavlova with Mixed Berry Compote 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.

Related recipes