Passion Fruit Pavlova

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This passion fruit pavlova is creamy, tart, and light. It's also incredibly easy to make! All you need is some egg whites and sugar to make a meringue, some whipped cream and fruit! It's that easy!

I made a lemon whipped cream and then topped it with fresh passion fruit and strawberries. Makes it perfect for summer because it's not a heavy dessert for a hot day.

Change it up!

I know that passion fruit isn't easy to find, but what's great about pavlova is that you can use whatever kind of fruit you'd like. Top it with blueberries, raspberries, pineapple or even kiwi. Literally you can add whatever your favorite fruit is on top of a pavlova.

Edible printing

Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won't regret it! Not too sure if you want to buy something so pricey if you aren't sure you'd like it? Ten you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. You can even buy these images here in my shop!

Products I recommend

Above are some products that I personally use and recommend for this recipe and to have for everyday use. One I highly suggest is the silpat. This is a great tool to have in your kitchen! It may be on the expensive side but it's a reusable alternative to parchment paper and is worth the investment. 

passion fruit pavlova

light and airy pavlova topped with lemon whipped cream and fresh passion fruit and strawberries

pavlova

• 5 egg whites (room temp)
• 1 1/4 cup granulated sugar
• pinch salt
• 1 tsp vinegar
• 1 tbsp cornstarch

lemon whipped cream

• 1 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 3 passion fruit (pulp scraped out)
• 1/2 cup strawberries (quartered)

pavlova

1. preheat the oven to 350 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the cornstarch. put the meringue onto the sheet pan and form into a mound. turn the heat down to 235 degrees F and bake for 2 hours. turn the heat off and leave in the oven for 20 minutes. open the oven door slightly and let cool for an additional 2 hours or over night.

2. I made 2 pavlova shells by splitting the meringue in half and baking them on separate sheet pans and adding one sugar sheet on one of them before baking. but you can make one large pavlova instead if you'd like.

lemon whipped cream

1. add all of the ingredients into the bowl of a stand mixer fitted with a whisk attachment. whip until stiff peaks form and spread on top of your baked pavlova. top with fresh fruit.