Dessert

Vanilla Pavlova with Pineapple & Passion Fruit Recipe

ByEthan Lark January 12, 2026January 12, 2026

Introduction

This vanilla pavlova topped with fresh pineapple and passion fruit is a light, fruity dessert perfect for warm days or special occasions. Its crisp meringue shell and creamy topping create a delightful contrast in textures.

A single-serving dessert sits on a white plate with a light blue inner surface. The base is a light beige, cracked meringue shell with a rough, puffy texture and curled edges. Inside the meringue is a smooth, thick white cream layer. On top of the cream, there are chunks of yellow pineapple covered in bright yellow passion fruit pulp dotted with small black seeds. Thin strips of green mint are scattered over the fruit. A silver spoon rests on the left side of the plate. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites
115g caster sugar
2 tsp cornflour
1 tsp lemon juice
200g crème fraîche
25g icing sugar
¼ tsp vanilla extract
200g pineapple, chopped into small chunks
2 passion fruit, seeds scooped out
Mint leaves, shredded (optional)

Instructions

Step 1: Preheat the oven to 130°C (110°C fan) or gas mark 1. Line a baking sheet with baking parchment and draw four circles about 8–10cm in diameter on the back of the paper, then flip it over so the pencil marks don’t transfer.
Step 2: In a large bowl, whisk the egg whites using an electric mixer until stiff peaks form. Gradually add the caster sugar, whisking continuously until the mixture is thick and glossy. Gently fold in the cornflour and lemon juice.
Step 3: Spoon the meringue mixture onto the marked circles, shaping each into a swirl with a slight dip in the middle to hold the topping.
Step 4: Bake the meringues on the lowest oven shelf for 55 minutes to 1 hour, until they are crisp on the outside and dry underneath. Turn the oven off, leave the door slightly open, and let the meringues cool completely inside the oven.
Step 5: Whisk the crème fraîche with the icing sugar and vanilla extract until thick and pillowy.
Step 6: Combine the chopped pineapple and passion fruit seeds in a separate bowl.
Step 7: To assemble, spoon a quarter of the crème fraîche mixture onto each cooled meringue, top with the pineapple and passion fruit mixture, and drizzle with passion fruit juice. Garnish with shredded mint leaves if desired.

Tips & Variations

For extra flavor, try adding a splash of passion fruit pulp to the crème fraîche before whipping.
Use lime juice instead of lemon for a different citrus twist in the meringue.
If you don’t have crème fraîche, thick Greek yogurt can be a good substitute.
Make the meringues a day ahead and store them in an airtight container to keep them crisp.

Storage

Store the baked meringue shells in an airtight container at room temperature for up to 2 days to maintain their crispness. It’s best to assemble the pavlova just before serving to prevent the meringue from softening. Leftover assembled pavlova should be eaten on the same day.

How to Serve

A dessert with three layers sits on a white plate. The bottom layer is a light brown, crispy meringue base with a cracked texture around the edges. On top is a smooth, thick white cream layer, spread evenly inside the meringue. The top layer is a mix of bright yellow chunks of pineapple and glossy yellow passionfruit pulp with black seeds, garnished with thin green mint leaves scattered over it. A silver spoon rests to the left side of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, the meringue shells can be made a day in advance and stored in an airtight container at room temperature. This helps keep them crisp for assembly on serving day.

What can I substitute for crème fraîche?

If you don’t have crème fraîche, thick Greek yogurt or mascarpone cheese are good alternatives that still provide a creamy texture and mild tanginess.