High-Stacked Tropical Fruit Pavlova with Passionfruit Cream
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-inspired high-protein recipe (gluten free), ready in about 80 minutes, pairs egg whites, granulated sugar, 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 "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.
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, peeled and sliced kiwi
- 1 medium, peeled and sliced mango
- 1 cup diced pineapple
- for garnish, a few sprigs mint leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does High-Stacked Tropical Fruit Pavlova with Passionfruit Cream take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover High-Stacked Tropical Fruit Pavlova with Passionfruit Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg whites from drying out.
Can I substitute ingredients in High-Stacked Tropical Fruit Pavlova with Passionfruit Cream?
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 High-Stacked Tropical Fruit Pavlova with Passionfruit Cream 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.
Is High-Stacked Tropical Fruit Pavlova with Passionfruit Cream gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
