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Vanilla Pavlova with Pineapple & Passion Fruit

A light and airy dessert featuring a crisp meringue topped with fresh pineapple and passion fruit, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 4 large large egg whites
  • 1 cup sugar Superfine sugar recommended
  • 1 teaspoon cornstarch Helps stabilize the meringue
  • 1 teaspoon vinegar Essential for meringue stability
  • 1 teaspoon vanilla extract
Toppings
  • 1/2 piece pineapple, peeled and sliced
  • 2 pieces passion fruits, halved
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  3. Gradually add the sugar, one tablespoon at a time, until stiff peaks form.
  4. Add cornstarch, vinegar, and vanilla extract, and beat until fully combined.
  5. Spoon the meringue mixture onto the parchment paper, shaping it into a round or oval shape with a slight well in the center.
Baking
  1. Bake for 1 hour to 1 hour and 15 minutes, or until the pavlova is crisp on the outside and lightly golden.
  2. Turn off the oven and let the pavlova cool inside with the door slightly ajar.
Serving
  1. Once cooled, top the pavlova with sliced pineapple, passion fruit pulp, and a dusting of powdered sugar.
  2. Slice and serve immediately, or refrigerate until ready to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. To maintain crisp texture, keep toppings separate until serving time. Can be frozen for up to a month but best enjoyed fresh.