Passionfruit Pavlova

PREP TIME: 20min


SERVES: 10-12


Meringue Base

  • 4 egg whites

  • 3 cups castor sugar

  • 8 tbsp boiling water

  • 2 tbsp cornflour

  • 1 tsp vanilla essence

Pavlova Topping

  • 600ml thickened cream

  • 2 tbsp honey

  • 3 tbsp caster sugar

  • 150g fresh strawberries, sliced

  • 150g fresh  blueberries

  • 100g passionfruit pulp in syrup

  • 2 tbsp icing sugar


  • Step 1: Preheat the oven to 140C°.

  • Step 2: Line a large flat baking tray with baking paper.

  • Step 3: Place all Meringue ingredients into a large mixing bowl and beat with an electric mixer until glossy stiff peaks form. 

  • Step 4: Pour the Meringue mixture into the centre of the baking tray and use a spatula to to mould the base into a rectangle shape.

  • Step 5: Lower the heat and bake for 1 hour on 120C°. 

  • Step 6: Turn oven off. Leave Meringue base in oven to cool with door ajar. 

  • Step 7: Transfer cooled Meringue base onto a flat serving plate.

  • Step 8: In a mixing bowl, whip the cream, honey and sugar together.

  • Step 9: Pile the cream mixture evenly over the Meringue base.

  • Step 10: Top Pavlova with sliced strawberries and blueberries and then refrigerate. 

  • Step 11: Just prior to serving, drizzle the passionfruit pulp over the Pavlova and dust with icing sugar to finish.