Welcome to another post in the series – 12 Pavlovas of Christmas!
Passionfruit and Pavlova – they’re a delicious and fairly traditional pairing in this super tasty dessert. Then that lovely hint of vanilla just adds another dimension.
And what’s not to love about an individual pavlova, all to yourself? Nothing at all. The problem is (if there actually is a problem) that these mini pavs are so light and delicious that it’s sooo easy to scoff down more than one.
Then there’s passionfruit. If they’re a wee bit tangy then that’s OK, the whipped cream and meringue marshmallowy goodness compliments them nicely.
Sometimes making desserts ahead isn’t exactly easy, and how annoying is it to have to keep going backwards and forwards to the kitchen, when all you want to do is enjoy the company of your guests? Annoying. But you know what? Make these individual pavlovas up to 3 days ahead, keep them in an airtight container, have your passionfruit and cream ready in the fridge and assemble lickety-split before eating!
Now have you checked out my 5 Tips to Making the Perfect Pavlova? If you don’t feel confident making pavlova, pop over to my tips page and you’ll be whipping up impressive pavlovas before you know it!
Shop the post
Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
This post contains affiliate links, which means that when you buy a product I may be paid a small commission for my referral at no extra cost to you! Thank you for supporting You Can Bake This.
Delicious individual pavlovas steeped with the flavour of vanilla bean are topped with whipped cream and fresh passionfruit.
- 8 egg whites
- 2 cups (US) / 400g superfine/caster sugar
- 2 teaspoons white vinegar
- 2 teaspoons cornstarch/cornflour
- 1 pinch cream of tartar
- 1 cup (US) / 240mls heavy or whipping cream
- 1 cup (US) / 240mls passionfruit pulp
Preheat the oven to 180C or 350F. Bake the pavlovas at this temperature for 3 minutes, then reduce the temperature to 120C or 250F for the remaining hour.
Beat the egg whites until they form soft peaks, adding the cornflour, cream of tartar and vinegar while the eggs are beating.
Once soft peaks have formed, start adding the sugar one tablespoon at a time, beating a little between each tablespoon. When all of the sugar has been added, beat for another couple of minutes until the sugar has dissolved and the meringue is nice and glossy. You can tell if the sugar is dissolved enough by scooping out a little of the meringue and rub it between your fingers. If you can feel the crunch of lots of sugar granules in the meringue, keep beating a little longer.
Line a baking sheet with baking paper. Spoon approximately 1/4 cup of the meringue onto the baking paper and create the shape you like with the spatula, trying to make the top have a slight depression in it for filling.
Bake the pavlovas for an hour and then turn off the oven and don't take the pavlova out until it has cooled. Don't open the oven or the cold air will make the pavlovas crack.
When the pavlovas have cooled, whip the cream and spread approximately a tablespoon of whipped cream on each pavlova. Top with a spoonful of passionfruit. NB - it's best to add the passionfruit just before serving.
Refrigerate until serving if you have added the cream and passionfruit, otherwise keep the meringues in an airtight container for up to 3 days.