No-Bake Passionfruit Pavlova with Whipped Cream

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

A light and airy Australian dessert of crisp meringue topped with luscious whipped cream and fresh passionfruit pulp. This australian-inspired desserts ready in about 95 minutes layers large egg whites, (200 g) 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 260 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 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 250°F (120°C). Using an electric mixer, beat 4 large egg whites in a clean bowl 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 and sugar is dissolved (about 5-7 minutes).
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula until just combined.
  4. Step 4: Spoon meringue onto a parchment-lined baking sheet forming a 9-inch circle with slightly higher edges. Bake for 1 hour and 15 minutes until dry to the touch. Turn oven off and allow meringue to cool inside oven for 1 hour.
  5. Step 5: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
  6. Step 6: Transfer cooled meringue to a serving plate, spread whipped cream evenly over top, and spoon pulp from 4 fresh passionfruits over the cream.
  7. Step 7: Garnish with fresh mint leaves and serve immediately.

Frequently asked questions

How long does No-Bake Passionfruit Pavlova with Whipped 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 No-Bake Passionfruit Pavlova with 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 No-Bake Passionfruit Pavlova with 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 No-Bake Passionfruit Pavlova with 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 No-Bake Passionfruit Pavlova with 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.

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