A Classic Australian Dessert with a Tropical Twist: Passionfruit Pavlova Recipe

Growing up in Australia, pavlova was a staple at every family gathering, especially during the summer holidays. I remember my grandmother whipping up this delightful dessert, her kitchen filled with the sweet aroma of meringue and fresh fruit. The light, airy texture of the pavlova paired with the tangy passionfruit always brought a smile to my face. Today, I want to share my version of this classic dessert, infused with a tropical twist that will transport you straight to the sun-kissed shores of Australia.

What Makes It Special

This Passionfruit Pavlova stands out for several reasons:

• Texture: The crispy outer shell and soft, marshmallow-like center create a delightful contrast.
• Flavor: The tartness of the passionfruit perfectly balances the sweetness of the meringue.
• Presentation: Topped with fresh fruit and whipped cream, it’s a showstopper for any occasion.

Gather Your Ingredients

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 8

• 4 large egg whites
• 1 cup caster sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 cup heavy cream
• 1 cup fresh passionfruit pulp
• Fresh fruits for topping (kiwi, strawberries, or mango)

Let’s Get Cooking

1. Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper.

2. In a clean, dry bowl, beat the egg whites until soft peaks form.

3. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and stiff peaks form.

4. Gently fold in the vinegar and cornstarch until just combined.

5. Spread the meringue mixture onto the prepared baking tray, shaping it into a circle with a slight dip in the center.

6. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside.

7. Once cooled, whip the heavy cream until soft peaks form and spread it over the pavlova.

8. Top with fresh passionfruit pulp and your choice of fruits.

My Pro Tips

• For a more stable meringue, ensure your mixing bowl is completely grease-free.

• Feel free to experiment with different fruits; berries and tropical fruits work beautifully!

What to Serve With It

• A refreshing glass of iced tea or lemonade
• Lightly toasted coconut flakes for added crunch
• A scoop of vanilla ice cream for extra indulgence

FAQs

Q: Can I make the pavlova ahead of time?

A: Yes! You can prepare the meringue a day in advance and store it in an airtight container. Just add the toppings before serving.

The Heart of the Dish

This Passionfruit Pavlova is more than just a dessert; it’s a celebration of family, tradition, and the vibrant flavors of Australia. Each bite is a reminder of sunny days spent with loved ones, laughter, and the joy of sharing good food. I hope this recipe brings you as much happiness as it has brought to my family.

Your Turn

I invite you to try this Passionfruit Pavlova recipe and make it your own! Feel free to tweak the toppings or add your favorite fruits. I would love to hear your thoughts and any variations you come up with. Happy baking!

A Classic Australian Dessert with a Tropical Twist: Passionfruit Pavlova Recipe

Indulge in a classic Australian dessert with a tropical twist! Try this Passionfruit Pavlova recipe for a light, airy treat bursting with flavor.

By Jason GriffithPublished on April 24, 2025

Prep Time20 min

Cook Time1 hr

Total Time1 hr 20 min

Servings8 servings

Category: Dessert

Cuisine: Australian

Ingredients

• 4 egg whites
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 tablespoon white vinegar
• 1 cup heavy cream
• 2-3 ripe passionfruits, halved
• Fresh fruit (such as kiwi or strawberries) for topping
• Lightly toasted coconut flakes for added crunch
• A scoop of vanilla ice cream for extra indulgence

Instructions

1. Preheat the oven to 250°F (120°C).
2. In a clean, dry bowl, beat the egg whites until soft peaks form.
3. Gradually add in the sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, cornstarch, and vinegar.
5. Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into a round disc.
6. Bake for 1 hour, then turn off the oven and let the pavlova cool inside.
7. Once cool, whip the heavy cream until soft peaks form.
8. Spread the whipped cream over the cooled pavlova.
9. Spoon the passionfruit pulp over the cream and top with fresh fruit.
10. Garnish with toasted coconut flakes and serve with a scoop of vanilla ice cream.

Nutrition Information

@type: NutritionInformation

Calories: 250 calories

Protein Content: 3g

Carbohydrate Content: 35g

Fat Content: 12g

Tags: pavlova, dessert, Australian dessert, passionfruit, meringue

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