Macadamia-Crusted Pavlova with Passionfruit Cream

By · Reviewed by AislePrompt Editorial · ·

A light and airy pavlova topped with crunchy macadamia nuts and a luscious whipped cream infused with fresh passionfruit pulp. 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 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, using a mixer, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form, about 5-7 minutes.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar using a spatula until just combined.
  4. Step 4: Spoon the meringue onto the prepared baking sheet into a 8-inch circle with raised edges to create a shallow bowl. Sprinkle 1/2 cup roughly chopped macadamia nuts evenly over the top.
  5. Step 5: Bake for 1 hour and 15 minutes until the outside is dry and crisp. Turn off the oven and leave the pavlova inside to cool completely, about 1 hour.
  6. Step 6: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Fold in 1/4 cup fresh passionfruit pulp.
  7. Step 7: Once cooled, transfer pavlova to a serving plate and top with the passionfruit cream. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Pavlova with Passionfruit Cream 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 Macadamia-Crusted Pavlova with Passionfruit 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 Macadamia-Crusted 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 Macadamia-Crusted 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.

What goes well with Macadamia-Crusted Pavlova with Passionfruit 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.

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