The pavlova is a classic summer dessert. This Strawberry Passionfruit Pavlova not only has a gorgeous easy to make meringue base, but the cream topping with strawberries and passionfruit is just delightful. It’s fresh and fruity and the best thing is it can be made ahead and bought out when ready. It really is a show stopper of a dessert. It is perfect for summer picnics, summer parties and events in the summer months.
What could be better than a summer meringue topped with summer berries. One that is topped with strawberries and passionfruit.
Top tips for a Strawberry Passionfruit Pavlova
- Make sure the egg whites are room temperature when you start whisking.
- If you want to make it ahead of time; make the pavlova and once cool, pop in an air tight container and leave in a cool place. Make the cream layer and store in the fridge (one to two days max) and have the fruit chopped up and ready. Then it is easy to assemble very quickly.
- Bake the pavlova base and leave it in the oven to cool.
Step by step – making the Strawberry Passionfruit Pavlova
Line a baking tray with greaseproof paper.
Draw a circle on the paper – about 30cm in diameter.
Put the egg whites in a clean and dried mixing bowl.
Whisk with an electric whisk until the egg whites resemble soft peaks. Gradually add the caster sugar a little at a time.
Mix the white wine vinegar and cornflour in a cup until smooth.
Add the mix into the egg white mix to make it glossy.
Spoon the egg white meringue onto the circle drawn on the greaseproof paper in blobs.
Pull a dessert or serving spoon around the circle to make a shallow trench and link all the blobs of meringue together. (This will be for the cream and toppings to sit in).
Pop into the oven and reduce the temperature to 140ºC / 120ºC Fan / Gas 1 / 100ºF. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white.
How to make the soft pavlova cream layer
Add the double cream to a bowl.
Add in the vanilla paste (or vanila extract).
Sieve in the icing sugar.
Whisk the mix until you have a thick mixture with stiff peaks. (You can do this with an electric whisk.)
Gently spoon the stiff cream into the trench in the meringue.
The Pavlova is now ready for you to decorate.
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What is the difference between a meringue and a pavlova?
Both meringue and pavlova are made with whipped up egg whites. However, a meringue is normally small, option bitesize. They are crispy on the outside and dry in the middle. A pavlova is crispy on the outside, but due to it’s size it tends to be fluffy and soft with marshmallow-like texture on the inside.
Meringues and pavlova are both brilliant choices for desserts. They can be made ahead of time and bought out when they are needed. They are both easy to dress for dessert and can the base for a million and one flavours.
My favourite way to enjoy meringue and pavlova is the classic British pavlova way – and that has to be a strawberry pavlova.
If you like this summer berry meringue you might also like these summer berry recipes
What vinegar do you use for Pavlova?
White wine vinegar is the vinegar used in pavlovas. White wine vinegar helps stablise the egg whites in the Pavlova.
What do you need to make a pavlova?
Pavlovas are only made with a few ingredients. For my Strawberry Passionfruit Pavlova I only use; egg whites, sugar, cornstarch and white wine vinegar for the base.
White chocolate cream for a pavlova
If you want to make this Strawberry Passionfruit Pavlova even more special you can add in 50g of melted white chocolate in to the cream mixture. This will give the finished dessert a new sweet creamy flavour. This compliments the strawberries incredibly well.
I love pavlova with passionfruit. The sharp citrus of the passionfruit against the cool cream and soft meringue base is just classic and delicious. If you like passionfruit on it’s own you can make this without the strawberries. Both options work incredibly well. This is a simple yet beautiful summer pavlova dessert.
Summer Berry Pavlova
There is nothing better than this summer berry pavlova. Summer berries are my highlight of the summer months and getting to enjoy them with a pavlova is the perfect combination.
What Summer Berries can I use on my Pavlova?
There are so many seasonal summer berries you can choose from to decorate this pavlova with. The creamy layer on top of the crisp and marshmallowy pavlova base is the perfect starting point to create a beautiful summer dessert.
My top summer berry pavlova topping combinations are;
- strawberries and passionfruit pavlova (scroll down for the recipe)
- blackcurrant and lemon pavlova
- summer berries pavlova (all the berries)
- raspberry and white chocolate pavlova
- blueberry compote pavlova
- lemon and blackberry pavlova
I started making Pavlovas by following the Jamie Oliver pavlova or the Gorgon Ramsey Pavlova recipes. After a long time of refining and perfecting I think my recipe is a bit simpler and produces great results each time. I want my recipes to be easy to follow and work each time. It is what I really strive for when I create and share my recipes.
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Strawberry Passionfruit Pavlova
- Mixing bowl
- Electric whisk
- Baking Tray
- greaseproof paper
- 6 (6 ) egg whites
- 350 g (1.75 cups) caster sugar
- 1 tsp (1 tsp) white wine vinegar
- 1 tsp (1 tsp) cornflour
Cream Pavlova Layer
- 600 ml (600 ml) double cream / heavy cream
- 1 tsp (1 tsp) vanilla bean paste
- 50 g (1.76 oz) icing sugar / confectioners sugar sifted
Strawberry Passionfruit Pavlova Decorations
- 400 g strawberries
- 2 passionfruits
- Preheat the oven to 160ºC / 150ºC Fan / Gas 3 / 320ºF.
- Line a baking tray with greaseproof paper.
- Draw a circle on the paper – about 30cm in diameter.
- Put the egg whites in a clean and dried mixing bowl.
- Whisk with an electric whisk until the egg whites resemble soft peaks.
- Gradually add the caster sugar a little at a time. Make sure the whisk is on a medium to high speed until the mix starts to go stiff and glossy.
- Mix the white wine vinegar and cornflour in a cup until smooth.
- Add the mix into the egg white mix to make it glossy.
- Spoon the egg white meringue onto the circle drawn on the greaseproof paper in blobs.
- Pull a dessert or serving spoon around the circle to make a shallow trench and link all the blobs of meringue together. (This will be for the cream and toppings to sit in).
- Pop into the oven and reduce the temperature to 140ºC / 120ºC Fan / Gas 1 / 100ºF. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white.
- Turn off the oven and leave the cooked pavlova inside the oven at least an hour or overnight to cool and dry.
Strawberry Passionfruit Pavlova Decoration
- To make the cream topping – Add the double cream to a bowl.
- Add in the vanilla paste (or vanila extract).
- Sieve in the icing sugar.
- Whisk the mix until you have a thick mixture with stiff peaks. (You can do this with electric whisk.)
- Gently spoon the stiff cream into the trench in the meringue.
- The Pavlova is now ready for you to decorate.
- Top with your favourite berries and a few springs of mint for smell.
Please note that the nutrition information provided above is approximate and meant as a guideline only.