Layered Pavlova with Passionfruit and Whipped Cream
A light meringue cake layered with fluffy whipped cream and tropical passionfruit for a classic Australian dessert. This australian-inspired desserts ready in about 80 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 250 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.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup (about 3-4 passionfruits) passionfruit pulp
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Step 2: Beat 4 large egg whites in a clean bowl with an electric mixer until soft peaks form. Gradually add 1 cup caster sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
- Step 3: Gently fold in 2 tsp cornstarch and 1 tsp white vinegar with a spatula until just combined.
- Step 4: Spoon the meringue mixture onto the parchment paper and shape into a 9-inch round with slightly higher edges to hold the filling.
- Step 5: Bake for 60 minutes until the outside is crisp and pale cream-colored. Turn off the oven and leave the meringue inside to cool completely with the door slightly open, about 1 hour.
- Step 6: In a medium bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.
- Step 7: Carefully transfer the cooled meringue to a serving plate, spoon the whipped cream inside the center, and top with 1/2 cup fresh passionfruit pulp.
- Step 8: Serve immediately for a light, airy dessert with tropical flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Layered Pavlova with Passionfruit and Whipped Cream take to make?
Total time is about 80 minutes (20 min prep + 60 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 Layered Pavlova with Passionfruit and Whipped Cream?
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 Layered Pavlova with Passionfruit and Whipped 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 Layered Pavlova with Passionfruit and Whipped 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.
What goes well with Layered Pavlova with Passionfruit and Whipped Cream?
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.
