📝 About This Recipe
This quintessential Southern Hemisphere showstopper features a delicate, marshmallowy center encased in a crisp, snowy meringue shell. The bright, acidic punch of fresh passion fruit perfectly cuts through the richness of the chantilly cream, creating a sophisticated balance of textures and flavors. It is a celebratory dessert that looks like a masterpiece on the table while remaining incredibly light and refreshing.
🥗 Ingredients
For the Meringue Base
- 6 large Egg Whites (at room temperature, strictly no yolk)
- 1 1/2 cups Caster Sugar (superfine sugar works best for dissolving)
- 2 teaspoons Cornstarch (sifted)
- 1 teaspoon White Vinegar (or lemon juice)
- 1 teaspoon Vanilla Extract (pure extract for best flavor)
- 1/2 teaspoon Cream of Tartar (helps stabilize the egg whites)
For the Topping
- 1 1/2 cups Heavy Whipping Cream (chilled)
- 2 tablespoons Confectioners' Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (for beautiful black flecks)
- 4-6 pieces Fresh Passion Fruit (wrinkly skin indicates ripeness)
- 8-10 leaves Fresh Mint Leaves (small leaves for garnish)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line a large flat baking sheet with parchment paper. Using a 9-inch cake pan as a guide, draw a circle on the paper, then flip it over so the pencil mark is underneath.
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2
Ensure your mixing bowl and whisk attachment are spotlessly clean and free of grease. Wipe them with a little lemon juice if necessary.
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3
Place the egg whites and cream of tartar in the bowl. Whisk on medium-low speed until soft peaks form—this is when the peaks droop over when the whisk is lifted.
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4
Increase the speed to medium-high and begin adding the caster sugar one tablespoon at a time. This slow process is crucial to ensure the sugar dissolves completely.
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5
Continue whisking for 5-8 minutes until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount between your fingers; if it feels gritty, keep whisking until smooth.
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6
Gently fold in the cornstarch, vinegar, and vanilla extract using a large metal spoon or spatula. Be careful not to deflate the air you've worked so hard to incorporate.
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7
Spoon the meringue onto the prepared parchment paper within the circle. Use a palette knife to smooth the sides upward, creating a slight nest-like indentation in the center.
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8
Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes without opening the oven door.
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9
Turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar. This prevents the meringue from cracking due to sudden temperature changes.
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10
Once the meringue is cold, carefully peel it off the parchment and place it on a serving platter.
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11
In a chilled bowl, whip the heavy cream, confectioners' sugar, and vanilla bean paste until soft, billowy peaks form. Do not overbeat; you want it to look like soft clouds.
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12
Spoon the cream into the center of the meringue nest, spreading it out to the edges.
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13
Halve the passion fruits and scoop the pulp and seeds directly over the cream, allowing some to drizzle down the sides. Garnish with fresh mint leaves.
💡 Chef's Tips
Use room temperature eggs as they reach a higher volume when whisked than cold eggs. Avoid making pavlova on a humid day, as the sugar in the meringue absorbs moisture from the air, making it weep or go soft. Never open the oven door during the baking or cooling process; stability is key to a perfect crust. If you don't have caster sugar, pulse regular granulated sugar in a blender for 30 seconds to create a finer texture. For a cleaner slice, use a serrated knife and wipe it with a damp cloth between each cut.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a Late Harvest Riesling to complement the acidity of the passion fruit. Serve alongside a bowl of extra tropical fruits like sliced mango or kiwi for guests to add. A light dusting of lime zest over the top adds an extra layer of citrus aroma. Serve immediately after assembling to ensure the meringue remains crisp and the cream stays fresh.