Desert Lime and Macadamia Pavlova with Passionfruit Cream

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 crisp meringue dessert topped with whipped cream infused with tart desert lime and crunchy macadamias, finished with fresh passionfruit pulp for a tropical finish. This Australian-inspired recipe, ready in about 95 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 350 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: 75 min Serves 6 Australian cuisine 350 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup heavy cream
2 tbsp desert lime juice
2 tbsp powdered sugar
1/3 cup, roughly chopped macadamia nuts
1/2 cup passionfruit pulp

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Instructions

Step 1: Preheat oven to 275°F. In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form.
Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar using a spatula to stabilize the meringue. Spoon the mixture onto a parchment-lined baking sheet forming a 9-inch circle with slightly higher edges.
Step 3: Bake meringue for 1 hour and 15 minutes until crisp on the outside but still soft inside. Turn off oven and leave meringue inside to cool completely for 1 hour.
Step 4: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp desert lime juice and 2 tbsp powdered sugar until soft peaks form. Fold in 1/3 cup roughly chopped macadamia nuts.
Step 5: Spoon the desert lime macadamia cream over the cooled meringue, then scatter 1/2 cup fresh passionfruit pulp on top just before serving.