Pavlova with Macadamia-Infused Whipped Cream and Passionfruit Topping

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 pavlova meringue topped with rich macadamia-infused whipped cream and fresh passionfruit pulp for a tropical finish. This Australian-inspired recipe, ready in about 80 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 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.

Prep: 20 min Cook: 60 min Serves 6 Australian cuisine 320 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
1/4 cup macadamia nuts, finely chopped
1/2 cup (about 4 passionfruits) passionfruit pulp
1/2 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 275°F (135°C) 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, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 3: Spoon the meringue mixture onto the parchment paper forming a 9-inch circle with slightly higher edges. Bake for 1 hour and then turn off the oven, leaving the meringue inside to cool completely (about 1 hour).
Step 4: Meanwhile, whip 1 cup heavy cream with 1/2 tsp vanilla extract until soft peaks form. Fold in 1/4 cup finely chopped macadamia nuts for a nutty texture.
Step 5: Once the meringue is cool, transfer to a serving plate and spread the macadamia whipped cream evenly inside the shell. Top with 1/2 cup fresh passionfruit pulp and serve immediately.