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🇦🇺 Australia Kid-friendly

Pavlova with Passion Fruit & Berries

A crisp meringue shell with a marshmallow heart, crowned with cream and tart fruit

Prep
25 min
Cook
1 hr 20 min
Total
3 hr 45 min
Yield
One 8-inch pavlova (8 servings)
Level
Intermediate
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The story

Pavlova is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The idea of a light, white meringue dressed in cream suggested her tutu. Who made the first one is one of the longest-running friendly arguments between the two countries.

Australians often credit Bert Sachse, a chef at the Esplanade Hotel in Perth, who is said to have created the dessert in 1935, remarking that it was as light as Pavlova. New Zealanders point out that recipes for meringue cakes named after the dancer were printed in New Zealand in the late 1920s. Food historian Helen Leach's research, which traced published recipes, has generally supported New Zealand's earlier claim, and the Oxford English Dictionary cites a New Zealand source. Other researchers have since found similar meringue cakes in European and American cookbooks, so both countries may simply have made a popular idea their own.

On both sides of the Tasman, pavlova is the dessert for summer gatherings and Christmas. A little vinegar and cornstarch give it its texture: a crisp shell over a soft, marshmallowy middle. Top it with tart passion fruit and berries. Kids love whipping the meringue and decorating the top.

Tips for success

  • Any trace of yolk or grease stops the whites from whipping. Wipe the bowl with a little vinegar first.
  • Superfine sugar dissolves faster, which keeps sugar syrup from weeping out of the meringue. Pulse granulated sugar in a blender for 30 seconds to make your own.
  • Bake the shell up to 2 days ahead and keep it airtight at room temperature. Add the cream and fruit only at the last minute.
  • Avoid making meringue on very humid days, when it can turn sticky.

Pavlova with Passion Fruit & Berries

A classic pavlova recipe with a crisp shell and soft marshmallow center, topped with whipped cream, passion fruit and fresh berries. Make-ahead friendly and naturally gluten-free.

Prep
25 min
Cook
1 hr 20 min
Total
3 hr 45 min
Yield
One 8-inch pavlova (8 servings)
Calories
~280/serving

Ingredients

For the meringue

For the topping

Instructions

Make the meringue

  1. Heat the oven to 250°F (120°C). Draw an 8-inch (20 cm) circle on parchment, flip it over and lay it on a baking sheet.
  2. In a spotlessly clean bowl, whip the egg whites and salt on medium speed until they hold soft peaks.
  3. Increase the speed to medium-high and add the superfine sugar a tablespoon at a time, waiting about 20 seconds between additions.
  4. Keep whipping until the meringue is stiff and glossy and no longer feels gritty when you rub a little between your fingers, 8 to 10 minutes in total.
  5. Sift in the cornstarch, add the vinegar and vanilla, and fold gently until combined.

Shape and bake

  1. Pile the meringue inside the circle and spread it into a round with slightly raised sides and a shallow dip in the center.
  2. Bake for 75 to 90 minutes, until the outside is dry and crisp and pale cream in color. It should lift easily off the paper.
  3. Turn off the oven, prop the door open slightly and let the pavlova cool completely inside, at least 2 hours. A few cracks are normal.

Top and serve

  1. Whip the cream with the powdered sugar to soft, billowy peaks.
  2. Just before serving, set the pavlova on a platter, pile the cream into the center and spoon over the passion fruit pulp. Scatter the berries and mint on top and serve at once.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/pavlova-with-passion-fruit-and-berries

Questions, answered

Is pavlova from Australia or New Zealand?

Both countries claim it. Australia often credits a Perth hotel chef in 1935, while published recipes suggest New Zealand cooks were making pavlova a few years earlier. Most historians lean toward New Zealand, but there is no definitive answer.

Why did my pavlova crack and collapse?

Some cracking is normal. Big collapses usually come from undissolved sugar, an oven that is too hot, or a sudden change in temperature. Let it cool slowly in the turned-off oven.

Can you make pavlova the day before?

Yes. The meringue shell keeps up to 2 days in an airtight container at room temperature. Top it with cream and fruit just before serving.

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