Eucalyptus-Infused Pavlova with Passionfruit and Kiwi

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

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 desserts ready in about 95 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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Whip 1 cup heavy cream with 2 tbsp icing sugar until soft peaks form. Spread cream over cooled pavlova base.
  5. Step 5: Top with 1/2 cup passionfruit pulp and 2 sliced kiwis just before serving for a fresh, aromatic dessert.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 95 minutes (20 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 Passionfruit and Kiwi?

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 Passionfruit and Kiwi?

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 Passionfruit and Kiwi 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 Passionfruit and Kiwi?

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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