Food, Meringues, Recipes

Pavlova with Cream, Passionfruit and Kiwi

When I asked my friend what he wanted me to bake for his birthday he instantly declared pavlova! I must admit I had a bit of “pavlova anxiety”. Having eaten a fair bit of bad pav in my life – dried out, collapsed or even undercooked (ugh) I wanted to perfect my recipe.

Fortunately this technique is easy and relatively fool-proof and produced the most gorgeous pavlova – crunchy on the outside and soft and marshmallowy on the inside. Success! I wanted to top it with seasonal fruit and picked up some gorgeous passionfruit and kiwis to adorn it with. Combined with a generous dollop of whipped cream it was promptly devoured.

Pavlova with Passionfruit and Kiwi

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: Pavlova
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Author: Swah


  • 4 egg whites room temp
  • 1 cup caster sugar
  • 3 tsps cornflour
  • 1 tsps white vinegar
  • 250 ml thickened cream
  • 1 tbsp icing sugar
  • 2 x kiwifruit
  • 2 x passionfruit


  • Preheat oven to 150°C and line a baking tray with parchment paper.
  • Using an electric mixer, beat egg-whites until soft peaks form.
  • Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  • Add the cornflour and vinegar and fold through.
  • Spoon mixture into a 18-20cm circle. Using a palette knife, shape into a circle with high sides.
  • Place in the oven, reduce the heat to 120°C and cook for 1 hour.
  • Then turn the oven off and allow the meringue to completely cool in the oven.
  • Using an electric mixer, beat cream and icing sugar until soft peaks form.
  • Gently transfer pavlova to a cake stand. To serve, top with whipped cream and fresh fruit.

You can top it with whatever fruits are in season- berries, figs, cooked apples, or add cocoa powder to the meringue and top with chocolate and cream!

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  • Reply Tina @ bitemeshowme May 1, 2013 at 10:26 am

    Your pav looks so perfect. Mine always goes deformed… Love the height of it. Just beautiful.

    • Reply Swah May 8, 2013 at 12:37 pm

      I would like to say it’s my advanced pavlova skills but maybe I just got lucky? hehe ;)

  • Reply milkteaxx May 1, 2013 at 12:02 pm

    very nice looking pavlova! cant wait to try it out at home!

    • Reply Swah May 8, 2013 at 12:38 pm

      Thank you! Let me know how you go :)

  • Reply Alana May 7, 2013 at 11:58 pm

    STREWTH M8, SO GREEN AND GOLD! Actually it looks super fresh and delicious. Congrats on overcoming the anxiety and making this very robust (so tall!) pav!

    • Reply Swah May 8, 2013 at 12:38 pm

      It is indeed very robust, perhaps I am over compensating for my pavlova anxiety?! Thank you Alana!

  • Reply The Blonde Tourist May 11, 2013 at 6:24 pm

    OMG it looks AH-MAY-ZING! I need to test if this recipe is indeed “fool-proof” cos mine never look like this! ;)

    • Reply Swah May 13, 2013 at 9:28 am

      Let me know how you go! I am sure yours will come out great :)

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