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–+ servings
a slice of pavlova on a plate, topped with slices of mango and passion fruit.
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5 from 11 votes

Easy Pavlova with Mango & Passion Fruit

Deliciously easy pavlova, made from scratch. This classic Australian dessert features a deliciously crisp white shell and a soft, marshmallow-like centre. Topped with soft whipped cream and piled high with fresh mango and passion fruit, it is the perfect dessert for Christmas celebrations and summer BBQs!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Cooling time6 hours
Total Time7 hours 50 minutes
Course: Dessert
Cuisine: Australian
Servings: 8
Calories: 237kcal
Author: Andrea Geddes

Ingredients

  • 150 ml egg whites approximately 4 large eggs whites, at room temperature
  • 1 cup caster sugar 215 grams, superfine sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar or cream of tartar or lemon juice

To decorate

  • 450 ml cream heavy, thickened cream, suitable for whipping
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoons icing sugar
  • 2 mangoes fresh, sliced
  • passion fruit pulp extra
  • 1 lime zest optional
Metric - US Customary

Instructions

For the pavolva

  • Separate the eggs and measure 150ml/150grams of egg whites. Set them aside and allow to come to room temperature.
  • Pre-heat the oven to 150 °C (302 F) and line a baking tray with baking paper. Place a small amount of oil spray underneath the paper to stop it from sliding.
  • Using a 20cm plate or cake tin, trace a 20 cm/8 inch circle onto the middle of the baking paper.
  • Using a clean, dry bowl and electric stand mixer, beat the egg whites at low-medium speed for around five minutes, until the whites are white, foamy and forming soft peaks.
  • While beating, slowly add the caster sugar, one tablespoon at a time.
  • Once all of the sugar has been added, increase the speed to medium-high (not top speed) and continue beating for around 3 minutes, until the egg whites are thick, glossy and form stiff peaks. *By this stage, the sugar should have dissolved. You can test this by pinching a little of the egg whites between your fingers. The mixture should not feel gritty. If it does, beat for a further minute until the mixture is smooth.
  • Decrease the speed to low and add the cornflour and vinegar. Mix only until combined and then turn off the mixer. Don't overbeat.
  • Working quickly, use a spatula to gently add the meringue to the centre of the circle on the lined baking tray. Use the circle as a guide to gently coax the meringue to size. Smooth (or sweep) the sides and level the top of the pavlova.
  • Place the pavlova in the oven and immediately turn the temperature down to 100°C (212 F). Bake for 1 hour and 30 minutes (without opening the oven door), until the shell of the pavlova is crisp. Turn the oven off and leave the oven door closed. Leave the pavlova to cool completely in the oven, overnight or for at least six hours.

For the whipped cream

  • When you are ready to decorate the pavlova, whip the cream together with the vanilla and icing sugar until it stands in soft peaks. Be careful not to over-beat.

To decorate

  • Top the pavlova with dollops whipped cream, spoons of passion fruit and slices of fresh mango. Sprinkle with a little lime zest or fresh mint, if desired.

Notes

  1. Use room temperature eggs – cold eggs are harder to whip air into and can cause the mixture to be runny.
  2. Use clean equipment. Any trace of egg yolk or fats/oils in your bowl will prevent the egg whites from reaching stiff peak stage. Use clean, dry equipment.
  3. No yolks. Ensure there’s not even a trace of egg yolk in the egg whites when you separate the eggs. Yolks contain fat which interfere with how the proteins arrange themselves and this can stop the mixture from fluffing up.
  4. Don’t add the sugar too quickly. Take your time and add 1 tablespoon at a time while beating, until the sugar has fully dissolved. Adding it too quickly can make the meringue grainy and runny, which can cause it to weep.
  5. Don’t overbeat the egg whites. The pavlova base is made by whisking egg whites into a soft foam (soft peaks) and then slowly adding sugar to incorporate into the foam. During this process, the egg white proteins uncurl and stretch out. This allows air to be trapped in the foam. But if the egg whites are overbeaten, the egg proteins break down and the structure will not hold as much air. This can cause the pavlova to deflate, crack or collapse.
  6. Don’t beat too fast! Beating the egg whites on a low-medium speed means the air is added slowly, giving you a more stable foam structure and meringue base. It can be tempting to beat them at high speed to speed up the process, but slow and steady is best.
  7. Baking the pavlova on a low rack in the oven can help to prevent it from cracking.
  8. Measure the ingredients. Pavlovas are delicate desserts that can be temperamental if variations are made to the recipe. To achieve the perfect texture, weigh and measure the ingredients and adhere to the exact recipe.
  9. Avoid knocking the air from the meringue mixture! Pavlova depends on the air that has been beaten into the egg whites. The air is what creates the light, airy base. This means no tapping or knocking the bowl, no banging the beaters on the bowl to remove mixture, no slamming oven doors and even no stomping around near the oven while the pavlova is baking!
  10. Pre-heating the oven and then reducing the temperature immediately will help to get the crisp exterior started and stabilise the meringue.
  11. Don’t open the oven door! It is tempting to sneak a peek and see how the pavlova is going, but a sudden change in temperature can cause it to collapse or crack. Once cooked, leave it in the oven overnight, or for at least 6 hours with the door completely closed to cool completely before moving.
  12. Topping ideas; I opt for fresh summer fruits like mango and passion fruit, but you can add any seasonal or stewed fruits that you love! But pavlova can also be used as a base for any of your favourite dessert toppings! It is fabulous with whipped cream and crushed Peppermint Crisp or Cadbury Flake. Nutella, caramel sauce or lemon curd also make lovely additions. Banana and salted caramel sauce are also perfect for a banoffee version!
  13. Collapsed pav? If your pavlova collapses, don’t worry! It really is such a forgiving recipe. If the meringue shell cracks or collapses in the middle, it is easy to piece it back together. Just cover it with cream and toppings and no one will even know.
  14. Storage; once baked, allow the pavlova to cool in the oven overnight. Then, store it (without cream or fruit) in an airtight container at room temperature. While it is best eaten the following day after being baked, it will keep this way for 1-2 days. Storing pavlova in the fridge will soften the crispy shell, so only add the whipped cream and toppings when you are ready to serve. Leftover decorated pavlova will need to be kept in the fridge due to the cream, but it will soften.
  15. Please note that the nutrition information is based on the pavlova (decorated with cream and fruit) being divided into 8 slices, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the pavlova.
  16. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 237kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 43mg | Potassium: 155mg | Fiber: 1g | Sugar: 35g | Vitamin A: 853IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 0.2mg