Two-Egg Pavlova with Mixed Berry Compote

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and airy two-egg pavlova topped with a vibrant mixed berry compote for a classic Australian dessert. This australian-inspired desserts ready in about 90 minutes layers large (from 4 eggs) egg whites, (220 g) 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Two-Egg Pavlova with Mixed Berry Compote take to make?

Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Two-Egg Pavlova with Mixed Berry Compote?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Two-Egg Pavlova with Mixed Berry Compote?

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 Two-Egg Pavlova with Mixed Berry Compote 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 Two-Egg Pavlova with Mixed Berry Compote?

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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