Pavlova with Macadamia-Coconut Cream and Passionfruit

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Australian meringue dessert topped with whipped macadamia and coconut cream and fresh passionfruit pulp for tropical brightness. This Australian-inspired recipe, ready in about 95 minutes, layers 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

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup heavy cream
1/2 cup, chopped macadamia nuts
1/4 cup unsweetened shredded coconut
1/2 cup (about 4 passionfruits) passionfruit pulp
1 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
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. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 3: Spoon the meringue onto the parchment paper in a 7-inch circle, smoothing edges and creating a slight well in the center. Bake for 1 hour and 15 minutes until crisp on the outside. Turn off oven and leave meringue inside with door slightly open for 1 hour to cool and dry.
Step 4: Meanwhile, whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Fold in 1/2 cup chopped macadamia nuts and 1/4 cup unsweetened shredded coconut.
Step 5: Transfer the cooled meringue to a serving plate. Spoon the macadamia-coconut cream into the center and top with 1/2 cup fresh passionfruit pulp just before serving.