Vietnamese Coffee-Inspired Pavlova with Condensed Milk Whipped Cream

By · Reviewed by AislePrompt Editorial · ·

A light Australian pavlova dessert with a twist, topped with whipped cream sweetened with condensed milk and a coffee syrup inspired by classic Vietnamese coffee. This australian-inspired desserts ready in about 95 minutes layers large 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

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean 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.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula to stabilize the meringue.
  3. Step 3: Spoon the meringue onto the parchment paper in a 7-inch circle, creating a slight well in the center. Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside to cool completely for 1 hour.
  4. Step 4: While cooling, whip 1 cup heavy cream with 3 tbsp sweetened condensed milk and 1 tsp vanilla extract until soft peaks form. Stir in 1/4 cup cooled strong brewed coffee to infuse the cream with rich coffee flavor.
  5. Step 5: Once pavlova is cooled, top with the coffee whipped cream and scatter 1 cup mixed fresh berries over the top. Serve immediately for a crisp, airy dessert with a delightful Vietnamese coffee twist.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Coffee-Inspired Pavlova with Condensed Milk Whipped Cream 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 Vietnamese Coffee-Inspired Pavlova with Condensed Milk Whipped Cream?

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 Vietnamese Coffee-Inspired Pavlova with Condensed Milk 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 Vietnamese Coffee-Inspired Pavlova with Condensed Milk 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 Vietnamese Coffee-Inspired Pavlova with Condensed Milk 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.

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