Pavlova with Queensland Finger Lime and Passionfruit Cream

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 meringue dessert topped with vibrant Queensland finger lime pearls and tangy passionfruit whipped cream for a tropical finish. This Australian-inspired recipe, ready in about 95 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 310 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 310 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 passionfruit pulp
2 tbsp powdered sugar
3 tbsp Queensland finger lime pearls

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Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large 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 and sugar dissolves. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 3: Spoon the meringue onto the parchment paper, shaping into a 9-inch diameter circle with slightly raised edges. Bake for 1 hour 15 minutes until crisp outside but soft inside. Turn off oven and let meringue cool inside oven with door slightly ajar.
Step 4: Whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form, then gently fold in 1/4 cup passionfruit pulp.
Step 5: Top cooled meringue with the passionfruit cream and scatter 3 tbsp Queensland finger lime pearls over the top for a refreshing citrus burst before serving.