Pavlova with Macadamia-Crusted Whipped Cream and Passionfruit
A light and airy pavlova topped with macadamia-studded whipped cream and fresh passionfruit pulp, highlighting classic Australian dessert ingredients. This australian-inspired desserts ready in about 140 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.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup, chopped macadamia nuts
- 1/2 cup (about 4 passionfruits) passionfruit pulp
- 1 tbsp (optional) powdered sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 275°F and line a baking sheet with parchment paper. In a large clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
- Step 2: Gradually add 1 cup caster sugar, one tablespoon at a time, while continuing to beat on high speed until stiff glossy peaks form. Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract.
- Step 3: Spoon the meringue onto the parchment paper into a 8-inch circle, smoothing the edges and creating a slight well in the center for topping.
- Step 4: Bake the meringue for 1 hour, then turn off the oven and leave the meringue inside for an additional hour to dry and cool completely.
- Step 5: Meanwhile, whip 1 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form, then fold in 1/2 cup chopped macadamia nuts.
- Step 6: Carefully transfer the cooled pavlova to a serving plate, top with the macadamia-studded whipped cream, and spoon 1/2 cup fresh passionfruit pulp over the top just before serving for a bright, tropical finish.
Frequently asked questions
How long does Pavlova with Macadamia-Crusted Whipped Cream and Passionfruit take to make?
Total time is about 140 minutes (20 min prep + 120 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 Pavlova with Macadamia-Crusted Whipped Cream and Passionfruit?
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 Pavlova with Macadamia-Crusted Whipped Cream and Passionfruit?
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 Pavlova with Macadamia-Crusted Whipped Cream and Passionfruit 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 Pavlova with Macadamia-Crusted Whipped Cream and Passionfruit?
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.
