Classic Peach and Passionfruit Pavlova Roll

By · Reviewed by AislePrompt Editorial · ·

A light meringue roll filled with whipped cream, fresh peaches, and tangy passionfruit pulp for a bright Australian dessert. This australian-inspired desserts ready in about 35 minutes layers large egg whites, (200 g) 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 260 calories and feeds 8, 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: 15 min Serves 8 Australian cuisine 260 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 180°C (350°F). Line a 10x15 inch baking tray with baking paper and lightly grease it.
  2. Step 2: In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to beat on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract with a spatula just until combined.
  4. Step 4: Spread the meringue evenly over the prepared tray, smoothing the top. Bake for 12-15 minutes until just set but still pale. Remove and cool slightly.
  5. Step 5: While still warm, carefully invert the meringue onto a clean tea towel dusted with icing sugar. Peel off the baking paper, then roll the meringue up in the towel from the short side. Let cool completely rolled.
  6. Step 6: Whip 1 cup heavy cream with 2 tbsp icing sugar until soft peaks form.
  7. Step 7: Unroll the cooled meringue gently, spread the whipped cream evenly over it, then scatter 2 thinly sliced peeled peaches and drizzle 4 tbsp passionfruit pulp over the cream.
  8. Step 8: Roll the pavlova back up without the towel, dust with powdered sugar, and chill for 1 hour before slicing to serve.

Equipment for this recipe

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Frequently asked questions

How long does Classic Peach and Passionfruit Pavlova Roll take to make?

Total time is about 35 minutes (20 min prep + 15 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 Classic Peach and Passionfruit Pavlova Roll?

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 Classic Peach and Passionfruit Pavlova Roll?

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 Classic Peach and Passionfruit Pavlova Roll for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Classic Peach and Passionfruit Pavlova Roll?

Australian 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.

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