Pavlova with Berries and Passionfruit
A crisp shell, a soft marshmallow middle, whipped cream and sharp fruit. The showpiece of every Aussie summer.
- Time1 hr 45
- LevelMedium
- Costabout £0.79 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Draw a 20 cm circle on baking paper and turn it over on a baking tray.
- 2
Whisk the egg whites in a clean bowl until stiff peaks form, about 3 minutes.
3 min - 3
Add the sugar one spoonful at a time, whisking well between each. Keep going for 5 minutes until the meringue is thick and glossy and you cannot feel any grit when you rub it between your fingers.
5 min - 4
Fold in the cornflour, vinegar and vanilla. Pile the meringue onto the circle and make a shallow dip in the middle.
- 5
Put it in the oven and turn the heat down to 120°C (100°C fan). Bake for 1 hour 15 minutes until crisp and pale. Turn off the oven and leave the pavlova inside until completely cold.
75 min - 6
Whip the cream until it just holds its shape. Slide the pavlova onto a plate, then top with the cream, berries and passionfruit. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.