Pavlova with berry compote

A classic Aussie dessert, this beautiful meringue is divine topped with a sweet berry compote to create a brilliant pavlova.

  • 10 mins preparation
  • 1 hr 20 mins cooking
  • Serves 8
  • Print


Pavlova with berry compote
  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon lemon juice or vinegar
  • 1/2 teaspoon vanilla extract
  • 300 millilitre whipped cream
Berry compote
  • 2 tablespoon sugar
  • 1 tablespoon water
  • 250 gram mixed berries
  • 1 tablespoon cointreau liqueur


Pavlova with berry compote
  • 1
    Preheat oven to 150°C. Line an oven tray with baking paper.
  • 2
    Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until sugar dissolves and foam is thick and glossy. Beat in juice and vanilla.
  • 3
    Spoon mixture onto prepared tray, spreading to form a 20cm round with a slight recess in the middle. Bake 20 minutes.
  • 4
    Reduce oven to 120°C. Bake a further 55-60 minutes. Let cool in turned off oven with door ajar.
  • 5
    Place pavlova on a serving platter. Fill cavity with whipped cream. Top with berry compote. Serve in wedges.
Berry compote
  • 6
    In a frying pan over medium heat, stir sugar and water until sugar dissolves. Bring to the boil. Add half the fruit and simmer 2-3 minutes.
  • 7
    Add liqueur and remaining fruit. Simmer 2-3 minutes, until fruit is just softened.


Try using verjuice in place of lemon juice or vinegar for a delicious, lemony flavour. To achieve the best volume of foam, it is very important that the bowl and beaters are clean and dry.

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