Two-Egg Pavlova with Whipped Cream and Fresh Berries
A light and airy pavlova made with two egg whites, topped with fluffy whipped cream and a vibrant mix of fresh berries for a beloved Australian dessert. This australian-inspired desserts ready in about 95 minutes layers large egg whites, (100 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 4, 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.
Ingredients
- 2 large egg whites
- 1/2 cup (100 g) caster sugar
- 1 tsp cornstarch
- 1/2 tsp white vinegar
- 1/2 tsp vanilla extract
- 1 cup (240 ml) heavy cream
- 2 tbsp icing sugar
- 1 cup (strawberries, blueberries, raspberries) mixed fresh berries
Instructions
- Step 1: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle as a guide.
- Step 2: In a clean, dry bowl, beat 2 large egg whites with an electric mixer on medium speed until soft peaks form.
- Step 3: Gradually add 1/2 cup caster sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form and sugar is dissolved.
- Step 4: Gently fold in 1 tsp cornstarch, 1/2 tsp white vinegar, and 1/2 tsp vanilla extract with a spatula until combined.
- Step 5: Spoon the meringue mixture onto the parchment paper circle, shaping it with a slight well in the center.
- Step 6: Bake in the preheated oven for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely, about 1 hour.
- Step 7: Meanwhile, whip 1 cup heavy cream with 2 tbsp icing sugar until soft peaks form.
- Step 8: Once pavlova is cool, transfer to a serving plate, top with whipped cream, and scatter 1 cup mixed fresh berries over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Two-Egg Pavlova with Whipped Cream and Fresh Berries take to make?
Total time is about 95 minutes (20 min prep + 75 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 Whipped Cream and Fresh Berries?
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 Whipped Cream and Fresh Berries?
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 Whipped Cream and Fresh Berries for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Whipped Cream and Fresh Berries?
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.
