Pavlova with Macadamia-Praline and Passionfruit Cream

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

Light and airy pavlova topped with crunchy macadamia praline and tangy passionfruit whipped cream, a classic Australian dessert with a tropical twist. 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 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

Instructions

  1. Step 1: Preheat oven to 275°F. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  2. Step 2: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges. Bake for 1 hour 15 minutes, then turn off oven and leave pavlova inside to cool completely, about 1 hour.
  3. Step 3: For macadamia praline, melt 1/3 cup caster sugar in a dry pan over medium heat until golden amber. Quickly stir in 1/2 cup roughly chopped macadamia nuts and pour onto parchment paper to cool. Once hardened, break into pieces.
  4. Step 4: Whip 1 cup heavy cream with 1/2 tsp vanilla extract until soft peaks. Fold in the pulp of 3 passionfruit.
  5. Step 5: Top cooled pavlova with passionfruit cream and scatter macadamia praline pieces over before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pavlova with Macadamia-Praline and Passionfruit 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 Pavlova with Macadamia-Praline and Passionfruit 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 Pavlova with Macadamia-Praline and Passionfruit 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 Pavlova with Macadamia-Praline and Passionfruit 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 Pavlova with Macadamia-Praline and Passionfruit 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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