Pavlova with Passionfruit and Cream

Name: Pavlova with Passionfruit and Cream
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, at room temperature; 330g caster sugar; 2 tsp cornflour; 1 tsp white vinegar; 1 tsp vanilla; 400ml double cream, whipped; 4 passionfruit, pulp; 2 kiwi fruit, sliced; 200g strawberries, halved

Australia's iconic meringue dessert with crispy shell, marshmallow centre and tropical toppings. Baking the pavlova low and slow, then leaving it to cool inside the switched-off oven, sets the crisp shell without cracking it or collapsing the marshmallow centre.

Total time

110 min

Prep

20 min

Cook

90 min

Difficulty

medium

Cuisine

Australian

vegetariangluten-free

Ingredients

6egg whites, at room temperature

330gcaster sugar

2 tspcornflour

1 tspwhite vinegar

1 tspvanilla

400mldouble cream, whipped

4passionfruit, pulp

2kiwi fruit, sliced

200gstrawberries, halved

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 22cm circle, making a shallow well in the centre.

Bake at 120°C for 1.5 hours. Turn oven off, leave inside 1 more hour.

Top with whipped cream, passionfruit, kiwi and strawberries.

Nutrition (estimated)

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

Calories

839

Protein

8.1g

Fat

48.3g

Carbs

95.5g

Fiber

3.1g

Sodium

116mg

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