Passion Fruit Pavlova
A cloud of meringue, tropically dressed
The pavlova's origins are disputed—both Australia and New Zealand claim to have invented it in honor of the Russian ballerina Anna Pavlova's 1926 tour—but its appeal is universal. It is, in essence, a meringue that has been deliberately underbaked: crisp and shattering on the outside, marshmallow-soft within, topped with whipped cream and fruit. The technical term for this texture is "chewy-crisp," which sounds oxymoronic until you've experienced it.
This Norwegian interpretation adds passion fruit curd to the equation, which transforms the dessert from simple to spectacular. The curd is built on the French technique of cooking eggs with butter and citrus, but the passion fruit's natural tartness gives it an edge that cuts through the meringue's sweetness. A second preparation—a quick sauce made from more passion fruit—provides additional moisture and visual drama.
The individual-sized format eliminates the structural anxiety of attempting to transport and slice a full-sized pavlova. Each guest gets their own pristine cloud, pre-portioned and architecturally sound. The pistachios are technically optional but aesthetically essential—their green against the orange passion fruit and pink raspberries creates the kind of color composition that makes people photograph their dessert before eating it.
Method
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1
Make the meringues
Preheat oven to 120°C. Line two baking sheets with parchment paper. Using a stand mixer, whisk egg whites with a tablespoon of sugar until soft peaks form. Gradually add remaining sugar, whisking on high until stiff and glossy.
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2
Add starch and vinegar
Mix cornstarch with remaining sugar before adding. Fold in vinegar and whisk for 10 seconds more. The vinegar helps create the marshmallow center.
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3
Shape and bake
Form 6 individual nests on the prepared sheets, creating a slight depression in each center. Bake for 55 minutes until crisp outside but soft within. Turn off oven, crack door open, and cool for 30 minutes inside.
💡 Sudden temperature changes cause cracking.
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4
Make the passion fruit curd
Halve passion fruits and scoop flesh into a saucepan. Add eggs, yolks, sugar, and lime juice. Whisk over medium heat, stirring constantly, until thick enough to coat a spoon.
💡 Constant stirring prevents curdling.
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5
Finish the curd
Remove from heat. Whisk in cold butter piece by piece until glossy and smooth. Strain if you prefer seedless curd. Cool completely.
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6
Make the sauce
Scoop passion fruit flesh into a saucepan. Add sugar and orange juice. Bring to a boil. Add cornstarch mixture and whisk until thickened. Cool before serving.
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7
Whip the cream
Whip cream to soft peaks—it should hold its shape but still flow slightly.
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8
Assemble
Place a meringue on each plate. Top with whipped cream, then spoon passion fruit curd over the cream. Scatter with raspberries, drizzle with sauce, and finish with chopped pistachios. Serve immediately.
Notes & Tips
Egg whites
- • Room temperature whites whip to greater volume. Separate eggs when cold (easier), then let whites sit for 30 minutes before whipping.
Meringue storage
- • Unfilled meringues keep for 3 days in an airtight container at room temperature. Once filled, serve within 1 hour.
Curd storage
- • The curd keeps refrigerated for up to 1 week. It will thicken further when cold.
Variations
- • Use mango instead of passion fruit
- • Add 2 tbsp rum to the cream before whipping
- • Top with toasted coconut instead of pistachios