Espresso-Infused Pavlova with Macadamia and Passionfruit

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp and airy Australian pavlova subtly flavored with espresso, topped with crunchy macadamia nuts and tropical passionfruit. This australian-inspired desserts ready in about 110 minutes layers large egg whites, caster sugar, instant espresso powder 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 320 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: 90 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large mixing bowl, beat 4 large egg whites with an electric mixer on medium speed until foamy.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tsp instant espresso powder, 1 tsp cornstarch, and 1 tsp white vinegar, increasing speed to high and beating until stiff, glossy peaks form and sugar is dissolved (about 7-8 minutes).
  3. Step 3: Spoon the meringue onto the parchment paper in a 7-inch circle, creating a slight well in the center. Bake for 60 minutes, then turn off the oven and leave the pavlova inside for 30 minutes to cool and dry.
  4. Step 4: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Spread the whipped cream over the cooled pavlova base.
  5. Step 5: Sprinkle 1/2 cup roughly chopped macadamia nuts over the cream and spoon 1/2 cup passionfruit pulp evenly on top. Serve immediately for a refreshing finish.

Equipment for this recipe

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Frequently asked questions

How long does Espresso-Infused Pavlova with Macadamia and Passionfruit take to make?

Total time is about 110 minutes (20 min prep + 90 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 Espresso-Infused Pavlova with Macadamia and Passionfruit?

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 Espresso-Infused Pavlova with Macadamia and Passionfruit?

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 Espresso-Infused Pavlova with Macadamia and Passionfruit for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Espresso-Infused Pavlova with Macadamia and Passionfruit?

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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