Two-Egg Pavlova with Mixed Berry Compote

By AislePrompt Editorial · ·

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.

A light and airy two-egg pavlova topped with a vibrant mixed berry compote for a classic Australian dessert. This Australian-inspired recipe, ready in about 90 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 280 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: 70 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 150°C (300°F). Line a baking tray with parchment paper and draw a 7-inch circle.
  2. Step 2: In a clean, dry bowl, whisk 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, while whisking on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1/2 tsp vanilla extract, being careful not to deflate the meringue.
  4. Step 4: Spoon the meringue onto the parchment paper inside the circle, smoothing the edges and creating a slight well in the center.
  5. Step 5: Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar.
  6. Step 6: While the pavlova cools, combine 200 g mixed berries, 1 tbsp lemon juice, and 2 tbsp water in a saucepan over medium heat. Cook for 5-7 minutes until the berries release their juices and the mixture thickens slightly. Cool to room temperature.
  7. Step 7: Whip 1 cup heavy cream with 2 tbsp icing sugar until soft peaks form.
  8. Step 8: To serve, spoon the whipped cream onto the center of the pavlova and top with the cooled mixed berry compote.

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