Eucalyptus-Infused Pavlova with Macadamia Cream and Passionfruit

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

A light pavlova meringue infused with subtle eucalyptus, topped with whipped macadamia cream and fresh passionfruit pulp. This australian-inspired desserts ready in about 90 minutes layers large 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 90 minutes (15 min prep + 75 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 Eucalyptus-Infused Pavlova with Macadamia Cream 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 Eucalyptus-Infused Pavlova with Macadamia Cream 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 Eucalyptus-Infused Pavlova with Macadamia Cream 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 Eucalyptus-Infused Pavlova with Macadamia Cream 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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