Vanilla Pavlova with Pineapple & Passion Fruit

Crisp on the outside, soft and marshmallowy within, and topped with a sunny mix of pineapple and passion fruit, this vanilla pavlova is a showstopper of a dessert. Light yet luscious, it brings tropical flair to the table with every bite. Whether you’re celebrating or just craving something that looks as bright as it tastes, this pavlova delivers sunshine on a plate.

Why This Pavlova Will Steal the Spotlight

This isn’t just a meringue. It’s a cloud-like masterpiece with a delicate vanilla-scented shell that gives way to a creamy center. Topped with tart-sweet passion fruit and juicy pineapple, it hits that perfect balance between sweet, sharp, and silky. One forkful and you’re hooked — crisp, soft, tangy, and smooth all at once.

A Sweet Creation with Antipodean Roots

Though both Australia and New Zealand claim credit for its invention, the pavlova is named after Russian ballerina Anna Pavlova. Its light, airy texture was meant to resemble her tutu — a delicate, elegant tribute. Traditionally topped with kiwi or berries, this tropical twist swaps in pineapple and passion fruit for a sunny, island-inspired finish that’s perfect for warm weather or anytime you want to bring a little joy to the table.

Why You’ll Keep Coming Back to This Recipe

With its mix of textures and flavors, this dessert feels indulgent yet light. Here’s why it’s worth repeating:

Versatile: You can switch out fruits or even fold curd into the cream.

Budget-Friendly: Made from pantry staples and a few fresh fruits.

Quick and Easy: Mostly hands-off baking and a simple topping.

Customizable: Add your own flair with flavored cream or zest.

Crowd-Pleasing: It’s a centerpiece that impresses at any gathering.

Make-Ahead Friendly: Bake the shell in advance, assemble before serving.

Great for Leftovers: Leftovers stay delicious for up to two days.

Tips to Nail the Perfect Pavlova

The magic is in the meringue — here’s how to get it just right:

1. Use room temperature egg whites for better volume.
2. Whip until glossy with stiff peaks — not dry or grainy.
3. Add sugar slowly so it fully dissolves, avoiding weeping.
4. Don’t open the oven while baking — sudden temperature shifts can crack it.
5. Cool inside the oven to prevent collapse.

Tools That Help You Shine

Nothing fancy, just a few essentials for perfect results.

Electric Mixer: Whipping egg whites by hand is no fun — trust us.

Mixing Bowl (clean and dry): Even a hint of grease ruins meringue.

Baking Sheet + Parchment Paper: Keeps your pavlova from sticking.

Rubber Spatula: To shape the meringue with swoops and swirls.

Fine Mesh Strainer: For dusting icing sugar if desired.

Ingredients You Will Need For This Island-Inspired Treat

These few simple ingredients transform into something spectacular.

1. Egg Whites: 4 large – the airy base of your pavlova.
2. Granulated Sugar: 1 cup – stabilizes and sweetens the meringue.
3. Cornstarch: 2 teaspoons – adds chewiness to the center.
4. White Vinegar: 1 teaspoon – helps the structure hold.
5. Vanilla Extract: 1 1/2 teaspoons – infuses the meringue with flavor.
6. Heavy Cream: 1 cup – whipped for a creamy topping.
7. Powdered Sugar: 2 tablespoons – lightly sweetens the whipped cream.
8. Pineapple: 1/2 cup, diced – fresh, juicy, and vibrant.
9. Passion Fruit Pulp: 1/3 cup (about 2 fruits) – for tart contrast.

Ingredient Swaps That Work Beautifully

Adapt to what you have on hand or your preferences.

Pineapple: Try mango, papaya, or kiwi.

Passion Fruit: Use passion fruit curd or bottled pulp.

White Vinegar: Substitute with lemon juice.

Cornstarch: Potato starch works in a pinch.

Vanilla: Almond extract or vanilla bean paste is lovely too.

Key Ingredients in the Spotlight

Egg Whites: The foundation of pavlova — they’re what gives it that signature airy, crisp shell.

Passion Fruit: Bursting with flavor and natural tang, it lifts the sweetness of the pavlova and adds a tropical sparkle.

Here’s How to Make It Step-by-Step

Let’s whip it, shape it, and top it — one layer at a time.

1. Preheat Your Equipment:
Set oven to 250°F (120°C) and line a baking sheet with parchment. Trace an 8-inch circle as a guide.

2. Combine Ingredients:
Whip egg whites in a clean bowl until soft peaks form. Gradually add sugar, one spoonful at a time, beating until glossy. Fold in cornstarch, vinegar, and vanilla.

3. Prepare Your Cooking Vessel:
Spoon meringue onto the traced circle and shape into a dome with soft peaks and a shallow dip in the center.

4. Assemble the Dish:
Bake for 1 hour 15 minutes. Then turn off the oven, leave the door ajar, and let the pavlova cool completely inside.

5. Cook to Perfection:
While cooling, whip cream with powdered sugar until soft peaks form. Dice pineapple and scoop passion fruit pulp.

6. Finishing Touches:
Top pavlova with whipped cream, scatter pineapple, and spoon over passion fruit pulp.

7. Serve and Enjoy:
Slice gently with a serrated knife and serve immediately for best texture.

The Texture and Flavor You’ll Fall in Love With

It’s crisp and delicate on the outside, with a soft, marshmallow-like interior. The whipped cream adds richness, and the tropical fruits add bright, juicy bursts of flavor. Sweet, tart, creamy, and airy — all in one perfect bite.

Easy Tips to Elevate the Experience

Want to impress? Keep these in mind:

• Use superfine sugar for quicker dissolving in meringue.
• Chill the cream and bowl before whipping for better volume.
• Serve immediately after topping to keep it crisp.
• Add a drizzle of honey or syrup for extra shine and flavor.

What Not to Do

Even a beautiful dessert like pavlova has its temperamental side:

• Don’t use cold eggs: They won’t whip up as well.
• Don’t rush the sugar: Add slowly or risk a gritty texture.
• Don’t skip the cooling step: Sudden changes crack the meringue.
• Don’t top too early: It softens the shell if it sits too long.

Nutrition Snapshot

Servings: 8
Calories per serving: 240
Note: These values are approximate and may vary by portion size.

Time Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes (plus cooling)

Make-Ahead and Storage Tips

You can bake the pavlova shell up to 24 hours ahead. Keep it at room temperature in an airtight container. Assemble with cream and fruit right before serving. Leftovers can be stored in the fridge for a day, but the shell may soften.

How to Serve for a Stunning Effect

Serve whole and slice at the table for dramatic flair. Garnish with extra fruit and a mint sprig. Pair with citrus sorbet or a glass of chilled sparkling water for a light finish.

Transform Leftovers Into Something New

• Spoon over yogurt for a tropical breakfast
• Layer with cream and fruit into mini parfaits
• Crumble into an Eton mess-style dessert
• Use as a topping for waffles or pancakes

Finishing Touches to Make It Shine

• Dust with powdered sugar for a gentle finish
• Use lime zest for extra color and flavor
• Shape meringue into a nest for an elegant twist
• Add edible flowers for a beautiful presentation

Creative Variations to Explore

• Berry Bliss Pavlova: Top with mixed berries and berry coulis.
• Chocolate Swirl Pavlova: Fold cocoa into the meringue.
• Lemon Curd Pavlova: Swap fruit for tangy lemon curd and blueberries.
• Mini Pavlovas: Make individual portions for plated desserts.
• Tropical Trio: Add mango and shredded coconut to the topping.

FAQ’s

Q1: Can I make this on a humid day?

Humidity affects meringue. If possible, make it on a dry day or ensure your kitchen is cool and dry.

Q2: Can I use canned pineapple?

Yes. Just drain well and pat dry to avoid sogginess.

Q3: Can I make it dairy-free?

Use coconut cream instead of whipped cream.

Q4: What if my meringue cracks?

That’s okay — it still tastes amazing and can be covered with cream and fruit.

Q5: Why is my pavlova weeping?

Sugar wasn’t fully dissolved. Beat longer or use finer sugar.

Q6: Can I skip the cornstarch?

Cornstarch gives it that marshmallowy center. You can skip it, but texture may change.

Q7: Can I freeze pavlova?

Not recommended. It becomes sticky when thawed.

Q8: Can I make the whipped cream in advance?

Yes, just refrigerate and re-whip slightly before topping.

Q9: Can I use bottled passion fruit?

Yes, but fresh pulp gives better texture and visual appeal.

Q10: How long will the shell stay crisp?

Up to 24 hours if kept dry and un-topped.

Conclusion

Vanilla pavlova with pineapple and passion fruit is a dessert that looks as good as it tastes. It’s elegant, tropical, and light enough to enjoy on a warm day or after a big meal. Whether you’re making it for a crowd or treating yourself to something fancy, let me tell you — it’s worth every bite.

Print