Traditional Pavlova with Passionfruit and Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crisp and airy meringue shell topped with fluffy whipped cream and tangy Australian passionfruit pulp. This australian-inspired desserts ready in about 140 minutes pairs large egg whites, caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 120 min Serves 6 Australian cuisine 250 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch circle on the paper as a guide.
  2. Step 2: In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, while beating on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract using a spatula.
  4. Step 4: Spoon the meringue onto the parchment inside the drawn circle, shaping it with a slight well in the center. Bake for 1 hour, then turn off the oven and leave the meringue inside for 1 hour to dry and cool completely.
  5. Step 5: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
  6. Step 6: Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top and spoon 4 passionfruit pulps evenly over the cream.
  7. Step 7: Garnish with fresh mint leaves and serve immediately.

Frequently asked questions

How long does Traditional Pavlova with Passionfruit and Whipped Cream take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Traditional Pavlova with Passionfruit and Whipped Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Traditional Pavlova with Passionfruit 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 Traditional Pavlova with Passionfruit and Whipped 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 Traditional Pavlova with Passionfruit 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.

Related recipes