Macadamia-Crusted Pavlova with Passionfruit and Kiwi

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

A crunchy macadamia nut crusted meringue base topped with fluffy whipped cream, fresh passionfruit pulp, and sliced kiwi for a tropical Australian dessert. This australian-inspired desserts ready in about 100 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 320 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: 25 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
  2. Step 2: In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, about 1 tbsp at a time, continuing to beat on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1/2 cup finely chopped macadamia nuts with a spatula until evenly combined.
  4. Step 4: Spoon the meringue onto the parchment paper circle, shaping it into a disk with slightly raised edges to hold the toppings.
  5. Step 5: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside with the door ajar to cool completely and dry out, about 1 hour.
  6. Step 6: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Spread the whipped cream evenly over the cooled pavlova base.
  7. Step 7: Top with 1/2 cup passionfruit pulp and arrange 2 peeled and thinly sliced kiwi fruits over the cream just before serving to maintain freshness.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Pavlova with Passionfruit and Kiwi take to make?

Total time is about 100 minutes (25 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 Macadamia-Crusted 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 Macadamia-Crusted 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 Macadamia-Crusted 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 Macadamia-Crusted 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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