Passionfruit Pavlova

Name: Passionfruit Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 6 egg whites; 1 1/2 cups caster sugar; 1 tsp cornflour; 1 tsp white wine vinegar; 1 tsp vanilla extract; 2 cups thickened cream; 3 tbsp icing sugar; 6 passionfruit, pulp scooped

A classic Australian pavlova topped with whipped cream and tangy passionfruit pulp. Leaving the pavlova to cool completely inside the switched-off oven stops the sudden temperature change that causes it to crack.

Total time

110 min

Prep

20 min

Cook

90 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

6egg whites

1 1/2 cupscaster sugar

1 tspcornflour

1 tspwhite wine vinegar

1 tspvanilla extract

2 cupsthickened cream

3 tbspicing sugar

6passionfruit, pulp scooped

Instructions

Beat egg whites to stiff peaks. Gradually add sugar, beating until glossy and thick.

Fold in cornflour, vinegar and vanilla.

Pile onto a baking paper-lined tray in a mound. Bake at 120°C for 1.5 hours.

Turn oven off and leave pavlova inside to cool completely.

Whip cream with icing sugar. Spread over cooled pavlova and top with passionfruit.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

777

Protein

8.5g

Fat

42.8g

Carbs

92.3g

Fiber

3.1g

Sodium

124mg

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