If you are looking for a show-stopping dessert that feels like a celebration on a plate, this Vanilla Pavlova with Pineapple & Passion Fruit Recipe is an absolute must-try. Picture a delicate, crisp meringue shell with a marshmallow-soft inside, perfectly complemented by the tropical brightness of juicy pineapple and the tangy punch of passion fruit. It’s a dessert that balances sweetness and tartness with a cloud-like creaminess, making every bite a joyous experience that’s sure to impress guests or simply delight your own sweet tooth at home.
Ingredients You’ll Need
This Vanilla Pavlova with Pineapple & Passion Fruit Recipe calls for a handful of widely loved ingredients that come together to create magic. Each element is simple and familiar, yet essential for achieving the light texture, vibrant flavors, and stunning look that define this dessert.
- 4 large egg whites: The heart of the pavlova’s airy structure, whipped to create stiff peaks.
- 1 cup granulated sugar: Sweetens the meringue while helping it form that glossy, crisp shell.
- 2 teaspoons cornstarch: A little secret that stabilizes the meringue and adds softness to the interior.
- 1 teaspoon white vinegar: Helps to stabilize the egg whites and enhance volume.
- 1 1/2 teaspoons vanilla extract: Adds a warm, fragrant note that complements the tropical fruit perfectly.
- 1 cup heavy cream: Whipped to clouds of softness to top the pavlova.
- 2 tablespoons powdered sugar: Sweetens the cream without making it too dense.
- 1/2 cup fresh pineapple, diced: Provides a juicy, sweet-tart freshness that contrasts the sweet meringue.
- 1/3 cup fresh passion fruit pulp: Bursting with tart tropical flavor, it gives the dish an exciting zing and gorgeous visual appeal.
How to Make Vanilla Pavlova with Pineapple & Passion Fruit Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper, and using a plate or bowl, trace an 8-inch circle on the paper as a guide for shaping your pavlova. This will help you keep everything neat and uniform.
Step 2: Whip the Egg Whites
Make sure your mixing bowl and beaters are clean and completely dry. Whip the 4 large egg whites until soft peaks form—this means when you lift the beater, the peaks gently flop over. This is the base of your meringue’s light and airy texture.
Step 3: Add Sugar Gradually
Slowly add the granulated sugar one spoonful at a time, continuing to beat the egg whites until stiff, glossy peaks form. This step requires patience, but it’s key for a pavlova that’s crisp on the outside and marshmallowy on the inside.
Step 4: Fold in Cornstarch, Vinegar, and Vanilla
Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. This helps to stabilize your meringue and adds the subtle warmth of vanilla, making the flavors more complex and enticing.
Step 5: Shape and Bake the Meringue
Spoon your meringue mixture onto the parchment paper, shaping it into a neat dome within the 8-inch guide circle. Create a slight shallow dip in the center to hold the cream and fruit later. Bake for 1 hour and 15 minutes, then turn off the oven and leave the door slightly open to let the pavlova cool completely inside—the slow cooling prevents cracks and keeps the texture perfect.
Step 6: Whip the Cream
While the pavlova cools, beat the heavy cream with powdered sugar until soft peaks appear. This luscious cream will provide a rich, velvety layer that’s essential for balancing the crisp meringue and tangy fruit.
Step 7: Assemble the Pavlova
Once the pavlova is completely cool, top it generously with the whipped cream. Then lovingly scatter the diced fresh pineapple and spoon the vibrant passion fruit pulp over the cream. The pops of tropical color and zesty flavor make this pavlova truly irresistible.
Step 8: Serve and Enjoy Immediately
The Vanilla Pavlova with Pineapple & Passion Fruit Recipe is best served right away to enjoy the full contrast of textures—crisp shell, soft centre, fluffy cream, and fresh, juicy fruit. Trust me, your friends and family will be asking for seconds.
How to Serve Vanilla Pavlova with Pineapple & Passion Fruit Recipe
Garnishes
Garnishing your pavlova can take it from delightful to spectacular. Consider adding a few fresh mint leaves for a burst of color and a subtle herbal note. Extra passion fruit seeds or thin pineapple slices arranged thoughtfully will also elevate the look and add a textural contrast.
Side Dishes
This dessert is so rich and vibrant on its own that it doesn’t necessarily need a side, but a light, chilled glass of sparkling wine or a tropical fruit punch can complement it beautifully. A scoop of vanilla bean ice cream on the side can also add an indulgent touch if you want to impress even more.
Creative Ways to Present
Try serving smaller individual pavlovas in ramekins or on petite dessert plates with delicate drizzles of passion fruit syrup around the edges. Another fun idea is layering pavlova pieces with whipped cream and fruit parfait-style in clear glasses—this way, the stunning colors and textures show off to their full potential.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Vanilla Pavlova with Pineapple & Passion Fruit Recipe, store the pavlova base separately from the cream and fruit. Keep the meringue in an airtight container at room temperature, but note that it will gradually lose its crispness.
Freezing
Freezing the pavlova base is possible if wrapped tightly in plastic wrap and foil to protect it from moisture. When ready, thaw it at room temperature before adding freshly whipped cream and fruit toppings. Avoid freezing the assembled dessert, as the cream and fruit will not freeze well.
Reheating
Pavlova should never be reheated as the delicate meringue will quickly lose its texture. The best approach is to reassemble with fresh whipped cream and fruit each time you’re ready to serve.
FAQs
Can I use frozen pineapple or passion fruit for this recipe?
Fresh fruit is ideal for the Vanilla Pavlova with Pineapple & Passion Fruit Recipe to ensure the best flavor and texture. However, you can use thawed frozen pineapple or passion fruit, but be sure to drain any excess liquid to avoid sogginess.
What if I don’t have cornstarch? Can I skip it?
While cornstarch isn’t absolutely mandatory, it does help give the pavlova its signature soft marshmallow center. If you don’t have cornstarch, you can try using arrowroot powder or omit it, but expect a slightly different texture.
Why is vinegar used in the pavlova mixture?
White vinegar helps stabilize the egg whites and strengthens the meringue structure, preventing it from collapsing during baking and cooling. It also keeps the pavlova tender on the inside.
How long can I make the pavlova in advance?
You can bake the meringue base up to a day in advance and store it at room temperature in an airtight container. Add the whipped cream and fruit the day you plan to serve so everything stays fresh and vibrant.
Can this recipe be made without eggs?
This particular Vanilla Pavlova with Pineapple & Passion Fruit Recipe relies on egg whites for its structure and texture, so unfortunately it cannot be made egg-free. There are vegan meringue alternatives, but those require different ingredients and methods.
Final Thoughts
This Vanilla Pavlova with Pineapple & Passion Fruit Recipe is a celebration of simple ingredients transformed into an unforgettable dessert experience. The crispy yet tender meringue, the luscious whipped cream, and the bright punch of tropical fruit make each bite a pure joy. Whether for a special occasion or just to treat yourself, give this recipe a go—you’ll be so glad you did!
Print
Vanilla Pavlova with Pineapple & Passion Fruit Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Description
This Vanilla Pavlova with Pineapple & Passion Fruit is a light and airy dessert featuring a crisp meringue shell with a marshmallow-like center, topped with fluffy whipped cream and fresh tropical fruits. The combination of pineapple and passion fruit adds a vibrant, tangy sweetness that perfectly complements the delicate vanilla-flavored pavlova.
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 1/2 teaspoons vanilla extract
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup fresh pineapple, diced
- 1/3 cup fresh passion fruit pulp (about 2 fruits)
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and use a pencil to trace an 8-inch circle on the paper, which will serve as a guide for shaping your pavlova.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites until soft peaks form. This means when you lift the beaters, the peaks should hold but the tips slightly droop.
- Add Sugar Gradually: Slowly add the granulated sugar one spoonful at a time while continuing to beat, until the mixture becomes stiff and glossy with firm peaks. This ensures the meringue is stable and sweet.
- Fold in Stabilizers: Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. These ingredients help stabilize the meringue and improve texture.
- Shape the Pavlova: Spoon the meringue onto the parchment paper within the traced circle. Shape it into a dome, smoothing the sides and creating a shallow dip in the center, which will hold the topping later.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for 1 hour and 15 minutes. Once done, turn off the oven and leave the door slightly open. Allow the pavlova to cool completely inside the oven to prevent cracking.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. This creamy topping will balance the crispness of the pavlova.
- Assemble the Dessert: Once the pavlova is fully cooled, spread the whipped cream over the top, then scatter diced pineapple and spoon fresh passion fruit pulp on top for a burst of tropical flavor.
- Serve: Serve immediately to enjoy the pavlova at its best, with a crisp exterior and soft, marshmallow-like center.
Notes
- Use room temperature egg whites to achieve maximum volume when whipping.
- Ensure the mixing bowl and beaters are completely clean and free of grease for stable meringue.
- You can substitute fresh passion fruit with frozen pulp if fresh is unavailable, but drain excess liquid to avoid sogginess.
- For a different flavor twist, try adding other fresh fruits like kiwi or berries.
- Pavlova is best consumed the same day it is made, as the meringue can become soft if stored with the topping for too long.
