Name: Mini Pavlovas with Passionfruit
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Australian
Ingredients: 4 large egg whites; 1 cup (200g) caster sugar; 1 tsp white vinegar; 1 tsp cornstarch (cornflour); 1 tsp vanilla extract; 1 cup heavy cream (for whipping); 2-3 passionfruits (pulp only); Optional: fresh mint leaves for garnish

Jump to Recipe

Delicate, crisp on the outside and soft on the inside, mini pavlovas are a sophisticated dessert perfect for entertaining or celebrating special occasions. Topped with whipped cream and tangy passionfruit pulp, these individual pavlovas strike a perfect balance between sweetness and acidity, making them a delightful treat.

Why You’ll Love This Recipe

These mini pavlovas offer a unique combination of textures and flavors that appeal to both dessert lovers and those looking for a light finish to a meal. Their elegant appearance makes them ideal for dinner parties or holiday gatherings, yet they are simple enough to prepare at home. The tropical passionfruit topping brings a refreshing twist to the classic meringue dessert, making it unforgettable.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Egg whites
Caster sugar
Cornstarch
White vinegar
Vanilla extract
Whipping cream
Icing sugar
Fresh passionfruit pulp

directions

Preheat your oven to 250°F (120°C). Line a baking tray with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, beating continuously until the mixture is glossy and forms stiff peaks.
Gently fold in the cornstarch, vinegar, and vanilla extract until well combined.
Spoon the meringue onto the prepared tray, shaping into small round nests with a slight dip in the center.
Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlovas inside to cool completely with the door ajar.
Whip the cream with icing sugar until soft peaks form.
Once the pavlovas are cool, top each with a dollop of whipped cream and spoon over fresh passionfruit pulp.
Serve immediately or refrigerate briefly before serving.

Servings and timing

This recipe yields 6 mini pavlovas.
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Cooling time: 1 hour
Total time: approximately 2 hours and 35 minutes

Variations

Berry topping: Replace passionfruit with a mix of fresh berries such as strawberries, blueberries, or raspberries.
Chocolate swirl: Gently fold melted dark chocolate into the meringue before baking for a marbled effect.
Lemon curd: Add a spoonful of tangy lemon curd beneath the whipped cream for an extra citrus kick.
Nutty finish: Sprinkle chopped pistachios or toasted almonds over the whipped cream for added texture.

storage/reheating

Store undecorated pavlovas in an airtight container at room temperature for up to 3 days. Once topped with cream and fruit, they should be eaten within 4–6 hours and kept refrigerated. Reheating is not recommended, as pavlovas are meant to be served cool and crisp.

FAQs

How do I know when the meringue is whipped enough?

The meringue should be glossy and form stiff peaks that hold their shape when the whisk is lifted.

Can I make the pavlovas in advance?

Yes, the meringue bases can be made up to 3 days in advance and stored in an airtight container.

Can I use canned passionfruit pulp?

Yes, canned passionfruit pulp can be used if fresh is unavailable, though fresh will offer the best flavor.

What causes pavlovas to crack?

Cracks often occur due to a rapid change in temperature. Allow the pavlovas to cool slowly in the oven to minimize cracking.

Why is vinegar added to the meringue?

Vinegar stabilizes the egg whites and helps create a soft, marshmallow-like interior.

Can I freeze pavlova bases?

Freezing is not recommended, as pavlovas can become soggy when thawed.

What if my pavlovas are chewy inside?

A slightly chewy center is acceptable, but if they’re too moist, they may have been undercooked or stored improperly.

Can I use granulated sugar instead of caster sugar?

Caster sugar is preferred as it dissolves more easily. If unavailable, pulse granulated sugar in a food processor briefly.

Is it necessary to use cornstarch?

Cornstarch helps create a soft center and improves structure, so it’s highly recommended.

How do I prevent the meringue from weeping?

Ensure the sugar is fully dissolved in the egg whites and avoid humid conditions while baking.

Conclusion

Mini Pavlovas with Passionfruit are an elegant, refreshing dessert that showcases the beauty of simplicity. With their crisp shells, fluffy centers, and tangy topping, they make for an irresistible treat that’s both light and satisfying. Whether for a festive occasion or an indulgent evening, this recipe is sure to impress.