Eucalyptus-Infused Pavlova with Passionfruit and Kiwi

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 delicate meringue dessert infused with subtle eucalyptus essence, topped with tropical passionfruit pulp and fresh kiwi slices for a bright 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 280 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 280 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1/4 tsp eucalyptus extract
1/2 cup (about 3 passionfruits) passionfruit pulp
2, peeled and sliced kiwi fruit
1 cup heavy cream
2 tbsp icing sugar

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Instructions

Step 1: Preheat oven to 250°F and line a baking sheet with parchment paper. In a clean bowl, whip 4 large egg whites with an electric mixer until soft peaks form.
Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, whipping until stiff, glossy peaks form and sugar dissolves. Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1/4 tsp eucalyptus extract.
Step 3: Spoon the meringue onto the parchment paper forming a 9-inch circle with slightly higher edges to hold toppings. Bake for 1 hour and 15 minutes, then turn off the oven and let meringue cool completely inside with door ajar.
Step 4: Whip 1 cup heavy cream with 2 tbsp icing sugar until soft peaks form. Spread cream over cooled pavlova base.
Step 5: Top with 1/2 cup passionfruit pulp and 2 sliced kiwis just before serving for a fresh, aromatic dessert.