Vietnamese-Style Coffee Pavlova with Condensed Milk Cream
A light, crisp pavlova topped with whipped cream infused with strong Vietnamese coffee and sweetened with condensed milk for a rich, aromatic dessert. This vietnamese-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 300 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.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup heavy cream
- 2 tbsp Vietnamese coffee grounds
- 1/4 cup boiling water
- 3 tbsp sweetened condensed milk
- 1 cup mixed (optional) fresh berries
Instructions
- Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form.
- Step 2: Gradually add 1 cup caster sugar, one tablespoon at a time, whisking on high until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
- Step 3: Spoon the meringue onto the parchment paper into a 7-inch circle, smoothing edges. Bake for 1 hour 15 minutes, then turn off oven and leave the pavlova inside to cool completely (about 1 hour).
- Step 4: Meanwhile, brew a strong Vietnamese coffee by combining 2 tbsp Vietnamese coffee grounds with 1/4 cup boiling water, steeping for 5 minutes and straining.
- Step 5: Whip 1 cup heavy cream until soft peaks form, then fold in 3 tbsp sweetened condensed milk and the cooled brewed coffee.
- Step 6: Once the pavlova is cool, top with the coffee condensed milk cream and garnish with 1 cup mixed fresh berries if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese-Style Coffee Pavlova with Condensed Milk 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-Style Coffee Pavlova with Condensed Milk 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-Style Coffee Pavlova with Condensed Milk 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-Style Coffee Pavlova with Condensed Milk 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-Style Coffee Pavlova with Condensed Milk Cream?
Vietnamese 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.
