Whipped Egg White Pavlova with Fresh Berries

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 developed and reviewed.

A light and airy Australian dessert featuring a crisp meringue shell with a marshmallow-soft center, topped with whipped cream and fresh mixed berries. This Australian-inspired recipe, ready in about 110 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 230 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: 90 min Serves 6 Australian cuisine 230 cal/serving

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Ingredients

4 large egg whites
1 cup (200g) caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup (240ml) heavy cream
1 1/2 cups (225g) mixed fresh berries (strawberries, blueberries, raspberries)
1 tbsp (optional, for dusting) powdered sugar

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Instructions

Step 1: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
Step 2: Gradually add 1 cup (200g) caster sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar dissolves. Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract with a spatula, being careful not to deflate the meringue.
Step 3: Spoon the meringue onto the prepared baking sheet forming a 7-inch (18cm) circle, creating a slight well in the center for the topping. Bake for 1 hour 15 minutes until the outside is dry and crisp but the inside remains soft. Turn off the oven and leave the meringue inside to cool completely with the door ajar, about 1 hour.
Step 4: While the meringue cools, whip 1 cup (240ml) heavy cream with an electric mixer until soft peaks form. Gently wash and dry 1 1/2 cups (225g) mixed fresh berries.
Step 5: To assemble, spoon the whipped cream into the center of the cooled pavlova and evenly scatter the mixed fresh berries on top. Dust lightly with 1 tbsp powdered sugar if desired before serving.