Pavlova with Passionsfruit Curd and Whipped Cream
A classic Australian dessert featuring a crisp meringue shell with a marshmallow center, topped with tangy passionfruit curd and cloud-like whipped cream. This australian-inspired desserts ready in about 105 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.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 cup (about 4 passionfruits) passionfruit pulp
- 4 tbsp, softened unsalted butter
- 1/2 cup caster sugar (for curd)
- 2 large egg yolks
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 250°F and line a baking sheet with parchment paper. In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high speed until stiff peaks form and sugar dissolves (about 10 minutes).
- Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula until just combined. Spoon the meringue onto the parchment paper, shaping into a 9-inch circle with a slight well in the center.
- Step 3: Bake at 250°F for 1 hour 15 minutes, then turn off the oven and leave the meringue inside with the door slightly ajar for 1 hour to cool and dry.
- Step 4: For the passionfruit curd, combine 1/2 cup passionfruit pulp, 4 tbsp softened unsalted butter, 1/2 cup caster sugar, and 2 large egg yolks in a heatproof bowl. Place over a saucepan of simmering water and whisk continuously until thickened, about 7 minutes. Remove and cool.
- Step 5: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Spread the passionfruit curd over the cooled pavlova base, then top with the whipped cream. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pavlova with Passionsfruit Curd and Whipped Cream take to make?
Total time is about 105 minutes (30 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 Passionsfruit Curd and Whipped 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 Passionsfruit Curd and Whipped 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 Passionsfruit Curd and Whipped Cream 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 Passionsfruit Curd and Whipped 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.
