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Pavlova with Berry Compote

Whip up a stunning Pavlova with Berry Compote tonight. This easy recipe delivers a perfect crisp crust and fluffy centre. Create yours now and enjoy.
Recipe Tip To achieve the best volume of foam, make sure the mixing bowl and beaters are clean and dry. Make extra berry compote and set aside in jars to give as delicious gifts!
Photo of Pavlova with Berry Compote

Ingredients

Berry Compote

  • 2 tablespoons sugar
  • 1 tablespoons water
  • 250 grams mixed berries
  • 1 tablespoons orange liqueur or orange juice

Pavlova

  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoons lemon juice or vinegar
  • 1/2 teaspoons vanilla extract
  • 1 cup whipped cream

Berry Compote

  • 2 tablespoons sugar
  • 1 tablespoons water
  • 250 grams mixed berries
  • 1 tablespoons orange liqueur or orange juice

Pavlova

  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoons lemon juice or vinegar
  • 1/2 teaspoons vanilla extract
  • 1 cup whipped cream

Method

  1. Step 1 of 7
    To make the berry compote, in a saucepan over a medium heat, stir sugar and water until sugar dissolves. Bring to the boil. Add half the berries and simmer for 2-3 minutes.
  2. Step 2 of 7
    Add juice or liqueur and remaining berries. Simmer for 2-3 minutes, until fruit is just softened. Carefully pour into an airtight container or jar and refrigerate until ready for serving.
  3. Step 3 of 7
    To make the pavlova, preheat oven to 150°C (130°C fan-forced). Line an oven tray with baking paper.
  4. Step 4 of 7
    Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until sugar dissolves and egg whites are thick and glossy. Beat in juice or vinegar and vanilla extract.
  5. Step 5 of 7
    Spoon mixture onto prepared oven tray, spreading to form a 20cm round with a slight recess in the middle. Bake for 20 minutes.
  6. Step 6 of 7
    Reduce oven to 120°C (100°C fan-forced). Bake for a further 55-60 minutes. Turn off the oven and leave to cool with the door ajar.
  7. Step 7 of 7
    Store in an airtight container until ready to serve. To serve, place pavlova on a serving platter. Top with whipped cream and berry compote.

Method

  1. Step 1 of 7
    To make the berry compote, in a saucepan over a medium heat, stir sugar and water until sugar dissolves. Bring to the boil. Add half the berries and simmer for 2-3 minutes.
  2. Step 2 of 7
    Add juice or liqueur and remaining berries. Simmer for 2-3 minutes, until fruit is just softened. Carefully pour into an airtight container or jar and refrigerate until ready for serving.
  3. Step 3 of 7
    To make the pavlova, preheat oven to 150°C (130°C fan-forced). Line an oven tray with baking paper.
  4. Step 4 of 7
    Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until sugar dissolves and egg whites are thick and glossy. Beat in juice or vinegar and vanilla extract.
  5. Step 5 of 7
    Spoon mixture onto prepared oven tray, spreading to form a 20cm round with a slight recess in the middle. Bake for 20 minutes.
  6. Step 6 of 7
    Reduce oven to 120°C (100°C fan-forced). Bake for a further 55-60 minutes. Turn off the oven and leave to cool with the door ajar.
  7. Step 7 of 7
    Store in an airtight container until ready to serve. To serve, place pavlova on a serving platter. Top with whipped cream and berry compote.

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