Description

Delight in this elegant Vanilla Pavlova topped with tropical pineapple and passion fruit. Crisp on the outside and soft inside, the meringue nests creamy vanilla-scented crème fraîche and vibrant, juicy fruits for a refreshing and sophisticated dessert that’s perfect for any occasion.

Ingredients

Scale

Meringue

3 egg whites
115g caster sugar
2 tsp cornflour
1 tsp lemon juice

Crème Fraîche Topping

200g crème fraîche
25g icing sugar
¼ tsp vanilla extract

Fruit Topping

200g pineapple, chopped into small chunks
2 passion fruit, seeds scooped out
Mint leaves, shredded (optional)

Instructions

Prepare oven and baking parchment: Heat your oven to 130°C (110°C fan) or gas mark 1. Line a baking sheet with baking parchment and draw four 8-10cm diameter circles on the underside, then flip it over to avoid ink on your meringue.
Make the meringue: Using an electric whisk, beat the egg whites in a large bowl until stiff peaks form. Gradually add the caster sugar while whisking until the mixture becomes thick and glossy. Then fold in the cornflour and lemon juice gently to maintain airiness.
Shape the pavlovas: Spoon the meringue mixture onto the marked circles in swirled piles, creating a slight dip in the center of each to hold the toppings later.
Bake the meringues: Place the tray on the oven’s lowest shelf and bake for 55 minutes to 1 hour until the outside is crisp and dry underneath. After baking, turn the oven off, leave the door slightly ajar, and let the meringues cool completely inside the oven to prevent cracking. These can be made a day ahead and stored in an airtight container.
Prepare the crème fraîche topping: In a bowl, whisk together the crème fraîche, icing sugar, and vanilla extract until thick and pillowy, ideal for layering on the meringues.
Prepare the fruit: In a separate bowl, mix the chopped pineapple with the passion fruit seeds, combining juicy and tropical flavors.
Assemble the pavlova: Spoon a quarter of the crème fraîche mixture onto each cooled meringue base. Top with the pineapple and passion fruit mix, drizzle with extra passion fruit juice, and garnish with shredded mint leaves if you like for a fresh finish.

Notes

The pavlovas can be made a day in advance and stored in an airtight container to maintain crispness.
Use room temperature egg whites for better volume when whisking.
Leaving the oven door ajar during cooling helps prevent cracks in the meringue.
Fresh pineapple and passion fruit provide a vibrant tropical flavor, but you can substitute with other fresh fruits like kiwi or berries if preferred.
Optional shredded mint leaves add a refreshing, aromatic garnish.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Australian/New Zealand

Keywords: pavlova, meringue dessert, vanilla pavlova, tropical fruit dessert, passion fruit recipe, pineapple dessert, gluten free dessert