Pavlova with Queensland Finger Lime and Passionfruit Cream

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

A classic Australian meringue dessert topped with vibrant Queensland finger lime pearls and tangy passionfruit whipped cream for a tropical finish. 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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Pavlova with Queensland Finger Lime 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 Queensland Finger Lime 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 Queensland Finger Lime 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 Queensland Finger Lime 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 Queensland Finger Lime 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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