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 strawberries is just delightful. Adding the tart passionfruit takes it to the next level. 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.
5 from 8 votes
Prep Time 20mins
Cook Time 1hr
Decorating Time 30mins
Total Time 1hr50mins
Course Bakes, Cakes, Dessert, Party Food, Pudding, Sweet Treats
Cuisine American, British, English, International
1tspwhite wine vinegar
Cream Pavlova Layer
600mldouble cream / heavy cream
1tspvanilla bean paste
50gicing sugar / confectioners sugarsifted
Strawberry Passionfruit Pavlova Decorations
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.
•Store the cooked meringue in an airtight box in a cool place for up to 2 weeks.•Pop the pavlova in a freezer-safe box in the freezer for a few months. (Freeze undecorated)