Pavlova with Macadamia-Infused Whipped Cream and Passionfruit

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

An iconic Australian dessert featuring a crisp meringue shell topped with macadamia nut whipped cream and tropical 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 320 calories and feeds 8, 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 8 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. In a clean bowl, whisk 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking until stiff, glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar into the meringue mixture to stabilize it. Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch round with a slight well in the center.
  3. Step 3: Bake for 1 hour 15 minutes until the outside is crisp and pale golden. Turn off the oven and leave the pavlova inside to cool completely with the door ajar.
  4. Step 4: Meanwhile, whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Fold in 1/4 cup finely chopped macadamia nuts gently.
  5. Step 5: Once cooled, transfer the pavlova to a serving plate. Top with the macadamia whipped cream and spoon the pulp of 4 passionfruits over the top just before serving for a fresh tropical contrast.

Frequently asked questions

How long does Pavlova with Macadamia-Infused Whipped Cream and Passionfruit 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 Pavlova with Macadamia-Infused 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-Infused 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-Infused Whipped Cream and Passionfruit for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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-Infused 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.

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