Eucalyptus-Infused Pavlova with Macadamia Cream and Passionfruit

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 light pavlova meringue infused with subtle eucalyptus, topped with whipped macadamia cream and fresh passionfruit pulp. This Australian-inspired recipe, ready in about 90 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 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: 15 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
2 fresh leaves, finely chopped eucalyptus leaves
1 cup heavy cream
1/4 cup, finely chopped macadamia nuts
1 tsp vanilla extract
1/2 cup (about 3 passionfruits) passionfruit pulp
1 tbsp (optional for dusting) icing sugar

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Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to beat until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 2 finely chopped fresh eucalyptus leaves.
Step 3: Spoon the meringue onto the parchment paper forming a 8-inch circle with a slight well in the center. Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside to cool completely with the door slightly open.
Step 4: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form, then fold in 1/4 cup finely chopped macadamia nuts.
Step 5: When pavlova is cool, top with the macadamia cream and spoon 1/2 cup fresh passionfruit pulp over the top. Dust lightly with 1 tbsp icing sugar if desired before serving.