High-Stacked Tropical Fruit Pavlova with Passionfruit Cream

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A towering dessert of crisp meringue layers topped with whipped cream infused with fresh passionfruit and an assortment of tropical fruits for bright, juicy contrast. This French high-protein recipe (gluten free), ready in about 80 minutes, pairs egg whites, granulated sugar, and cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 cup heavy cream
• 1/4 cup fresh passionfruit pulp
• 1 tsp vanilla extract
• 2 medium kiwi, peeled and sliced
• 1 medium mango, peeled and sliced
• 1 cup diced pineapple
• for garnish mint leaves, a few sprigs

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Instructions

1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean, dry bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
2. Step 2: Gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form and sugar dissolves. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
3. Step 3: Spoon the meringue mixture onto the parchment paper in three 6-inch diameter rounds, building up edges slightly to form shallow nests. Bake for 1 hour, then turn off oven and leave meringues inside for 1 hour to cool completely and dry out.
4. Step 4: In a chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Fold in 1/4 cup fresh passionfruit pulp gently to combine.
5. Step 5: To assemble, place one meringue round on a serving plate, spread with a third of the passionfruit cream, and top with slices of kiwi, mango, and pineapple evenly.
6. Step 6: Repeat layering twice more with remaining meringues, cream, and fruit to create a high-stacked pavlova. Garnish with fresh mint leaves before serving immediately.