Pavlova With Berry Compote

Pavlovas are typically topped with whipped cream and then decorated with fruit, nuts, and chocolate sauce. However, if you want something different than the traditional presentation, try adding berry compote as an alternative topping instead of whipped cream or other fruits.

Pavlova with berry compote is a delicious and easy dessert to make. The compote can be made with any berry, but I prefer to use a mix of raspberries, blackberries, and blueberries.

This blog post will focus on how to prepare berry compote for pavlova.

berry compote pavlova
Berry compote pavlova. Credit: canva

A Compote

What is a compote?

According to Merriam-Webster Dictionary, compote means:

1: a dessert of fruit cooked in syrup.

2: a bowl of glass, porcelain, or metal, usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

What is compote made of?

Compote or compôte (French for mixture) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup.

Whole fruits are cooked in water with sugar and spices to make this easy-to-prepare dish that can be served cold and warm. You could call the result a textured fruit sauce or chunky fruit syrup.

Berry compote

Pavlova With Berry Compote
Berry compote. Credit: canva

Berry compote is compote made of berries. It can be just one type of berries, or it can be mixed berry compote.

What is the difference between compote and jam?

Jam is made from chopped or pureed fruit (rather than fruit juice) cooked down with sugar.

While compote, a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact.

Things You Need to Know about Berry Compote

How do you thicken berry compote?

You can thicken your fruit compote and turn it into a fruit pie or any other dish filling by simply adding 1 tablespoon of corn starch to the cold water, dissolving them together to be more easily absorbed. Add this mixture straight away as you cook that delicious-looking sweet treat!

Alternatively, if you are making an extra portion on top of what’s needed for today, add some thickener after it’s been cooked – which is also easier because all those lovely juices will have evaporated already.

How do you store berry compote?

Compote is not as thick and gooey as jams or jellies. It’s made to be consumed fresh because it doesn’t keep around for long periods, but the taste makes up for that!

The compote will keep for up to 2 weeks in the fridge. If you want them last even longer, freeze individual batches of them and defrost only what is needed each time, so they stay fresh!

How do you heat compote?

Cool the compote slightly before serving or transfer to a container, cool completely, and then cover with a lid.

Heat up on the stovetop over low heat or in a microwave when ready for it again!

Berry Compote for Pavlova: How to Make It?

Berries Compote – Easy Mixed Recipe

Pavlova With Berry Compote
Mixed Berry for compote. Credit: canva


  • 3 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries


  1. Melt butter in a skillet over moderate heat.
  2. Stir in brown sugar and lemon juice until sugar is dissolved.
  3. Add berries and cook, tossing gently (try to keep most of them from breaking up) until berries are warm and juices begin to be released, 2 to 3 minutes.
  4. Serve warm or at room temperature.

Easy Pavlova with Mixed Berry Compote Recipe


  • 6oz or 6 egg whites
  • 1 cup sugar
  • 1 cup sugar
  • 1 tsp vinegar
  • 1 cup whipping cream
  • Mixed berry compote


  1. Preheat the oven to 350F.
  2. Whip egg whites and 1 cup sugar until soft peaks in an electric mixing bowl with a whisk attachment. Stream in the other 1 cup of sugar and allow to whip for an extra 2 minutes. Add vinegar and mix until combined.
  3. Using an ice cream scoop, scoop out meringue balls onto a baking sheet lined with parchment paper (after each scoop, dip the ice cream scooper into hot boiling water to clean off excess meringue).
  4. Using a teaspoon dipped in hot water, indent each meringue ball with the teaspoon to create a meringue nest.
  5. Bake in the oven for 20 minutes. Allow cooling.
  6. Meanwhile, whip cream to firm peaks.
  7. Place meringue on the plate, spoon berry compote on top of the meringue. Top with whipped cream.
  8. Serve immediately.

Annabel Langbein Berry Compote Pavlova Recipe

Try this famous Annabel Langbein Ultimate recipe.


For the meringue

  • 6 egg whites at room temperature
  • pinch of salt
  • 1½ cups caster sugar
  • 2 tsp cornflour
  • 1 tsp vinegar

For the topping

  • 1 cup Berry Compote
  • 3 punnets of fresh mixed berries, e.g., raspberries, blueberries, and hulled and halved strawberries


  1. Heat the oven to 180°C (not fan bake). Line a baking tray with baking paper and make a circle about 16cm in diameter with a plate.
  2. Place the egg whites into a clean bowl and beat until stiff. Slowly add sugar as you’re beating so that it doesn’t end up too sweet or dry.
  3. Beat for about 10 minutes at high speed until the meringue is thick and glossy. It should be thick enough not to fall from the beater. Last of all, whisk in the cornflour and vinegar.
  4. Spoon the meringue into the circled area of baking paper. Form into a meringue circle and swirls with the spoon on the top rather than flattening to a neat, tidy disc.
  5. Bake at 180°C for 5 minutes, then reduce oven temperature to 130°C and cook for an additional hour. Turn off the oven and leave the pavlova to cool in the oven.
  6. Spoon Berry Compote over pavlova and scatter over mixed berries.
  7. Serve immediately.

Other Favorite Recipes

Annabel Langbein Raspberry Jam


  • 2 cups crushed berries
  • 2 cups sugar
  • 1 tbsp lemon juice


  1. In a non-corrosive container, combine the crushed berries with sugar and stand for 3-4 hours.
  2. Boil with lemon juice for about 5 minutes or until the jam begins to set.
  3. Pour the jam into sterilized jars and seal with sterilized pop-top lids.

Annabel Langbein Lemon Curd


  • 1 1/2 cups caster sugar
  • 220g butter, diced
  • finely grated zest of 1 lemon
  • 1 1/4 cups lemon juice (about 6 juicy lemons), strained
  • 6 large eggs


  1. Place the sugar, butter, lemon zest, and juice in a heatproof bowl set over a pot of boiling water (do not let the bottom of the bowl touch the water) or in a double boiler. Over medium heat, melt the butter until completely dissolved.
  2. In a different mixing bowl, whisk the eggs and add them to the butter mixture. Stir frequently over low heat until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes. Make sure it doesn’t boil. It’s ready when you run your finger down the back of the coated spoon, and the lemon curd holds a line.
  3. Remove from the heat as soon as possible, stirring to avoid overheating on the base. It will thicken as it cools, even if it seems a little runny.
  4. To remove any lemon zest or flecks of egg white, pour the hot mixture through a strainer into a jar. Pour the warm liquid into hot, clean jars (about 4) and seal. It will keep for several weeks in the refrigerator.
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