Pavlova with Cream and Passionfruit

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A classic Pavlova recipe with step-by-step photos, served with cream and passionfruit. This easy pavlova recipe includes tips on how to make pavlova perfectly every time with a crisp meringue shell and soft marshmallow centre.

pavlova with cream and passionfruit on cake stand with cut passionfruit on wooden board

Australian Pavlova

There is nothing which reminds me more of Australia than a classic pavlova. This was something I grew up eating at parties and celebrations, and a backyard BBQ was never complete without a pavlova dessert standing proud and tall on the kitchen table.

What is a Pavlova?

A pavlova is essentially one large meringue, topped with lashings of whipped cream and decorated with fruit.

Admittedly, it’s not a dessert you would indulge in everyday, but a serve of pavlova once in a while never hurt anyone. Plus, there’s fruit, so it must be good for you 😉

pavlova with cream and passionfruit on white cake stand

Easy Pavlova

A pavlova, if you get it right, can be a very easy dessert to make.

If we are having friends over for dinner, I simply make the pavlova first thing in the morning and then leave it unattended for the rest of the day, until just before serving when I will disappear into the kitchen to whip the cream and prepare the fruit topping.

And considering that I always have a stash of egg whites in the freezer, a pavlova can be a fairly economical dessert.

pavlova process shots
{Some of my many pavlovas before they are ready to go into the oven. If you have egg whites stored in the freezer, you can make a pavlova within minutes with some pantry staples. A chocolate pavlova is a lovely variation.}

How to Make Pavlova

Unless you really want to have a heavy duty upper arm workout, an electric stand mixer or an electric hand-held beater is an essential equipment when making a pavlova.

Place the egg whites into a large, clean bowl that is free from any grease.

To ensure that the egg whites whip up nicely, make sure that they are at room temperature.

How to make pavlova. Whisk the egg whites at room temperature.

Whisk the egg whites until they have tripled in volume and form soft peaks when you lift the beaters.

Soft peaks mean that, when you lift the beaters, the mixture forms a peak which falls over or which does not stand.

At this stage, the beaten egg whites should look very soft and foamy.

How to make pavlova. Pavlova soft peaks.

Next, add the sugar, one spoon at a time, until the egg whites transform into a thick and glossy mixture, and stiff peaks form when you lift the beaters.

Stiff peaks mean that, when you lift the beaters, the mixture forms a peak which holds its shape.

How to make pavlova. Pavlova stiff peaks.

It is important to make sure that the sugar has been completely dissolved in the egg white mixture, but it is also important to not over-beat the mixture once you start adding the sugar.

To test that the sugar has been completely dissolved, simply rub a bit of mixture in between your finger tips.

How to make pavlova. Pavlova stiff glossy peaks.

The resulting pavlova mixture should be thick and firm, and it should hold its shape when you start piling it on the baking tray.

How to make pavlova. Shape the pavlova on a baking tray.

Tips for Making the Perfect Pavlova

Perhaps what some people find intimidating about making a pavlova is that it can be prone to failure. The secret lies in understanding the food science behind making a meringue.

The following are my tips on how to make pavlova perfectly every time.

  1. Make it in advance: I recommend making the pavlova the night before serving, or in the morning if you plan on serving it later in the evening. This will give the pavlova plenty of time to cool and dry in the oven for the perfect crisp meringue shell and slightly chewy centre.
  2. Use old eggs: When making a meringue or pavlova, using the egg whites of old eggs is preferable to those of really fresh eggs. What works really well are frozen egg whites. Simply freeze 2 or 3 egg whites per freezer bag for quick defrosting and let them come to room temperature before using.
  3. Adjust the baking and cooling time: Some people like their pavlova to be crisp on the outside with a slightly chewy centre. Others like their pavlova to be only slightly crisp on the outside, but soft and marshmallowy on the inside. I belong to the first group. If you fall into the latter group, bake your pavlova for only about 45 minutes to 1 hour, and leave it to cool in the oven for only a few hours.
  4. Flatten the top of the pavlova:  Although a nicely domed pavlova looks lovely when naked and unadorned, it’s not very practical if you plan to cover it with whipped cream as it will simply run down the sides. So make sure the top of the pavlova is somewhat flattened before you put it in the oven.
  5. Stick down the baking paper:  If your oven has a strong fan, “glue” the baking paper to the baking tray with some pavlova mixture on each corner. Otherwise, during baking, the baking paper may fly up and stick to the pavlova.
  6. Don’t worry about cracks: It’s normal if the top of your pavlova cracks as it cools. And don’t worry because you will be covering it with whipped cream anyway.
  7. Decorate just before serving: Although I recommend baking the pavlova in advance, you should only decorate the pavlova at the last minute. Once the cream is placed on the pavlova, it will start to soften the pavlova and add weight, and your pavlova might collapse soon after.

pavlova with cream and passionfruit on white cake stand with cut passionfruit on wooden board

FAQs

Why is my pavlova mixture soft and runny? If you start adding the sugar before the egg whites have reached the stiff peak stage, or if you beat the egg whites for too long and are too far beyond the stiff peak stage, your meringue mixture will be soft and runny and won’t hold its shape once on the baking tray.

Why did my pavlova not rise? If you don’t properly incorporate the sugar until it dissolves completely, your pavlova may weep and fail to rise magnificently; it may even collapse.

Why did my pavlova collapse? If you open the oven door too soon, the sudden change in temperature may also cause your pavlova to fall and crumble. Even making a pavlova in humid temperatures can be problematic.

How can I rescue my flat pavlova? If something goes wrong and your pavlova collapses into a flat pancake once cooled, don’t despair – your pavlova will still taste great. Simply crumble the pavlova into a large serving bowl, stir through the whipped cream and passionfruit and you will have something similar to an Eton Mess which is traditionally made with strawberries.

How far in advance can I make a pavlova? I recommend baking the pavlova the night before you plan to serve it, or at least 5 to 6 hours before serving to give the pavlova time to cool and dry properly.

How long should the pavlova cool? I recommend at least 5 to 6 hours for the pavlova to cool and dry in the oven.

How far in advance can I decorate the pavlova? You should decorate the pavlova at the last minute, just before serving. Once you add whipped cream to the pavlova, the pavlova shell will start to soften and it may even collapse shortly after.

What causes a pavlova to be chewy? A pavlova is similar to a meringue, except that it also contains cornflour (cornstarch) and vinegar to produce a chewy centre. Allowing the pavlova to cool and dry in the oven for as long as possible also helps to make the pavlova extra crispy on the outside and chewy in the middle.

What makes a pavlova soft in the centre? If you don’t want a chewy pavlova and prefer instead a soft centre with more of a marshmallow texture, I suggest shaping a tall pavlova and to bake the pavlova for slightly less time (about 1 hour if using the recipe below).

All of the aforementioned has happened to me in my quest to master this dessert. But practice makes perfect, and once you get an idea of what the beaten egg whites should look and feel like before you add the sugar and the rest of the ingredients, making pavlova will become second nature to you.

pavlova with whipped cream on white cake stand

Toppings for Pavlova

There are many pavlova recipes, and many combinations of toppings for pavlova.

When it comes to pavlova toppings, I like to keep it simple with just whipped cream and lots of fresh passionfruit. You need the cream (which should be unsweetened) to soften the crunchy pavlova, and the sourness from the passionfruit is perfect in off-setting the sweetness of the pavlova.

Sliced kiwi fruit and banana is a popular combination from my childhood, and raspberries and strawberries are also wonderful when they are in season.

I try not to use more than 2 or 3 different fruits on a pavlova.

Lately, it has been en vogue to skip the fruit altogether and to up the sugar content by decorating the pavlova with toppings such as honeycomb and salted caramel sauce.

Once you start making pavlova as often as I do, you will find yourself experimenting with different fruits anyway, not least to give yourself an excuse to make a pavlova again and again.

pavlova with cream, passionfruit and raspberries on white cake stand

More Pavlova Recipes

Looking for more pavlova recipes? You might also enjoy the following:

Chocolate Pavlova with Chestnut Purée

Mont Blanc Chocolate Pavlova

Lemon Pavlova

Pavlova with Cream and Passionfruit

pavlova with cream passionfruit

5 from 3 reviews

A classic Pavlova recipe with step-by-step photos, served with cream and passionfruit. This easy pavlova recipe includes tips on how to make pavlova perfectly every time with a crisp meringue shell and soft marshmallow centre.

  • Author: eatlittlebird.com
  • Prep Time: 20 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 35 minutes
  • Yield: Serves 3-4
  • Category: Desserts
  • Cuisine: Australian

Ingredients

For the pavlova

For the topping

  • 250 ml (1 cup) double cream (heavy whipping cream)
  • 3-4 passionfruits

Instructions

  1. Preheat the oven to 350°F/180°C (without fan).
  2. Using a standmixer or electric beaters, whisk the egg whites in a large, clean bowl until they have tripled in volume and soft peaks form.
  3. Turn the speed down to low and slowly add the caster sugar, one spoon at a time until the sugar is well incorporated. As you add the sugar, the mixture will start to become thick and glossy, and stiff peaks will form when you lift the beaters.
  4. Remember to scrape down the sides of the bowl.
  5. Rub a bit of the mixture between your fingertips to test if the sugar has been fully dissolved; if you don’t feel any grains of sugar, move onto the next step.
  6. Add the cornflour,  white wine vinegar, and vanilla extract. I do this on low speed with the stand mixer for only 2 to 3 turns (about 1 second).
  7. Line a baking tray with baking paper and spoon the pavlova mixture onto the tray into a round shape. I like to dollop the mixture on top of each other into a high pile, and to then shape the pavlova from there – using this method ensures that your pavlova will have some height.
  8. Use a palette knife to shape the sides of the pavlova and to slightly flatten the top. The pavlova will expand and rise once cooked, so shape it to be on the slightly smaller side. Please see my photos above to give you an idea of what an uncooked pavlova should look like just before it goes into the oven.
  9. Place the pavlova in the oven and immediately turn the temperature down to 300°F/150°C (without fan).
  10. Bake for 1 hour and 15 minutes. Do not open the oven door during this time.
  11. After 1 hour and 15 minutes, turn off the oven and leave the oven door closed so the pavlova can cool down completely. You should leave the pavlova in the oven for at least 2-3 hours, but overnight (12-18 hours) is best.
  12. The pavlova should be decorated only just before serving. Whip the double cream until it is thick and soft. Spread the cream over the top of the pavlova and drizzle over the pulp of 3-4 passionfruit.
  13. For a quick assembly, you can whip the cream and prepare the passionfruit pulp ahead of time and leave them in fridge until needed.

Kitchen Notes

Tips for Making the Perfect Pavlova

I recommend making the pavlova the night before serving, or in the morning if you plan on serving it later in the evening. This will give the pavlova plenty of time to cool and dry in the oven for the perfect crisp meringue shell and slightly chewy centre.

When making a meringue or pavlova, using the egg whites of old eggs is preferable to those of really fresh eggs. What works really well are frozen egg whites. Simply freeze 2 or 3 egg whites per freezer bag for quick defrosting and let them come to room temperature before using.

If you’re not sure what soft peaksfirm peaks or stiff peaks mean when it comes to beating egg whites, this guide might help you.

Some people like their pavlova to be crisp on the outside with a slightly chewy centre. Others like their pavlova to be only slightly crisp on the outside, but soft and marshmallowy on the inside. I belong to the first group. If you fall into the latter group, bake your pavlova for only about 45 minutes to 1 hour, and leave it to cool in the oven for only a few hours.

Although a nicely domed pavlova looks lovely when naked and unadorned, it’s not very practical if you plan to cover it with whipped cream as it will simply run down the sides. So make sure the top of the pavlova is somewhat flattened before you put it in the oven.

If your oven has a strong fan, “glue” the baking paper to the baking tray with some pavlova mixture on each corner. Otherwise, during baking, the baking paper may fly up and stick to the pavlova.

It’s normal if the top of your pavlova cracks as it cools. And don’t worry because you will be covering it with whipped cream anyway.

Although I recommend baking the pavlova in advance, you should only decorate the pavlova at the last minute. Once the cream is placed on the pavlova, it will start to soften the pavlova and add weight, and your pavlova might collapse soon after.

Why Did My Pavlova Not Turn Out?

If you start adding the sugar before the egg whites have reached the stiff peak stage, or if you beat the egg whites for too long and are too far beyond the stiff peak stage, your meringue mixture will be soft and runny and won’t have hold its shape once on the baking tray.

If you don’t properly incorporate the sugar until it dissolves, your pavlova may weep and fail to rise magnificently; it may even collapse.

If you open the oven door too soon, the sudden change in temperature may also cause your pavlova to fall and crumble. Even making a pavlova in humid temperatures can be problematic.

If something goes wrong and your pavlova collapses into a flat pancake once cooled, don’t despair – your pavlova will still taste great. Simply crumble the pavlova into a large serving bowl, stir through the whipped cream and passionfruit and you will have something similar to an Eton Mess which is traditionally made with strawberries.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: 4
  • Calories: 441 per serve
  • Sugar: 55.3g
  • Sodium: 66.1mg
  • Fat: 21.7g
  • Carbohydrates: 59.5g
  • Fiber: 3.1g
  • Protein: 5g
  • Cholesterol: 67.2mg

Did you make this recipe?

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Update

This recipe was first published on 23 April 2014. It has been updated with new photos and more comprehensive recipe notes.

SHOP THIS RECIPE

36 comments on “Pavlova with Cream and Passionfruit

  1. Passionfruit to date, is the best fruit to top a pavlova with. Raspberries a close second. And this comes from someone who isn’t an overly huge pavlova fan, but has a husband who is. It’s often the most requested dessert folk as me to bring or make for dinner. And it always looks incredibly impressive, no? I feel for you; that guest’s reaction wasn’t quite polite, especially if his face betrayed his horror. It’s not happened yet but when it does (happens to everyone at some point) I know I’ll wanna Indian head slap him/her!

    Reply
    • Eat, Little Bird 23 April 2014

      Ah ha! It was the first time I had ever had a guest decline dessert in my home, but I’ve always felt it was his loss 😉 But I’ve also seen others look weary about the amount of cream but still go on to enjoy dessert. Or perhaps they were being polite! Maybe you sort of need to grow up with pavlova in your childhood to really appreciate it. And yes, I love that a pavlova always look so ceremonious on a cake stand when you’ve actually done so little to it. You must make a great pav if it’s one of your most popular desserts!

      Reply
      • While I’d LOVE to take on your compliment, I can’t! I used to make an ace one in Aberdeen but it’s harder here. I blame the humidity. My meringues end up collapsing, though I am quite careful about the sugar dissolving into the meringue. I think the heat of my cavernous oven might be the culprit as it doesn’t come down in temperature fast enough (not temp sensitive at all), thus causing the meringue to rise quickly but destabilise in the end 🙁 I chuckled at your rescue recipe cos I’ve done that before too! I made one a couple of months ago that worked nicely, so it’s a matter of tuning the time really. Must have another go soon.

        Reply
        • Eat, Little Bird 23 April 2014

          Yes, I agree that humidity can be a factor, something which has happened to me too. Which is a shame because pavlova is a dessert which you are more likely to make in summer than at other times of the year. But I think I’ve made pavlova often enough now to know timings which work well for my kitchen. All of this makes a pavlova to sound really difficult and fickle, so I’m grateful that I can now categorise it as an easy go-to dessert for me 🙂

          Reply
  2. Shazza 23 April 2014

    Pav with both Banana and Passionfruit is the way I was bought up and it still my favourite combination and I can hear my Gran to this day ‘under no circumstances do you sweeten the cream, let the meriange loveliness do its sweet stuff, just off set with a sharp fruit’ now who’s to argue with that whispering in your ear!! I have also had people comment, but did decided to give it a go and low and behold if ever I see them they say “you are bringing a Pavlova, arnt you?”

    Reply
    • Eat, Little Bird 23 April 2014

      I like the sound of banana with passionfruit – I might try that next time! I’m not sure about you, but my first pavlova was made using Pavlova Magic! And this was taught to us in Home Economics! That’s so lovely that people request you to make a pavlova … I’m still waiting for that day 😉

      Reply
  3. Passionfruit is such a cool little fruit that I have yet to make anything with. TOTALLY trying this!

    Reply
    • Eat, Little Bird 23 April 2014

      I absolutely love passionfruit in desserts. Good luck making a pavlova and let me know how it turns out 🙂

      Reply
  4. Thank you for the recipe and most of all for the cook’s tips! Invaluable advice! You mentioned that you use frozen egg whites. I never knew you could freeze egg whites! Does it affect their ability to stiffen enough without the addition of cream of tartar or cornflour?

    Reply
    • Eat, Little Bird 23 April 2014

      I always freeze egg whites – a handy tip I got from reading Nigella’s cookbooks 🙂 I generally freeze them in small bags of 2 or 3 so I can defrost them quickly. According to Harold McGee in his book, On Food and Cooking: The Science and Lore of the Kitchen, old eggs are preferable to fresh eggs when making a meringue or pavlova as the whites of old eggs are thinner and, therefore, foam more quickly and produce more volume. Vinegar is used in this recipe which helps to stabilise the meringue. I think the cornflour, together with the vinegar, helps to produce the chewy centre of the pavlova. I hope this helps!

      Reply
  5. Julian 24 April 2014

    Love your work and photography! That passionfruit pavlova looks absolutely amazing. As a personal trainer I am all for eating healthy and minimising sugar intake, however that being said the occasional treat helps to keep your mental strength up, which allows you to “be good” and make healthy choices the other 95% of the time. I thoroughly enjoyed a eating some Pavlova at a family BBQ last weekend while celebrating Easter – with my one and only regret being that there was nothing left over for seconds. I must admit a special fondness for mixed berries and kiwi fruit along with passionfruit atop a pav, probably because that was what was served the first time I ever tried one. I’ve never tried a chocolate pavlova and may make that my request for my birthday this year.

    Reply
    • Eat, Little Bird 24 April 2014

      Thank you, Julian! That means a lot to me, considering that you were the one who inspired me to pick up a DSLR camera in the first place and have been so helpful with your tips on camera and lens choices 🙂 I agree with your philosophy that an occasional treat can be a good thing, especially if you are eating healthily the rest of the time. And if you are to indulge, you may as well enjoy it! I think you might really like a chocolate pavlova … I hope to share my recipe soon. Love to you and your family!

      Reply
  6. Paula 24 April 2014

    So cute!!!!!!

    So big, and tall, and… delicious. Even if I’m soooo clumsy, my pavlovas never fails, but, they’re not very cute, you know, I make a mess when I try to form them in the oven tray. I take best results if I use a baking ring, but it’s no so natural and pretty.

    Since I was a child I love meringue, so you can imagine what is for me such a simple dessert!! I usuallly use leftover yolks of the meringue to server with some fruit curd, but this is quick and easy, I love (and I can use yolks to make an ice cream :P).

    I get the idea of using kiwi. I love that fruit, but I never use to prepare anything, only with strawberries, cereals or some yogurt. Silly me!!

    Have a nice end of week, Thanh!!!

    PD: Oh, someone reject dessert!! Of couse, that’s good you think positive, more for you!! 😛

    Reply
    • Eat, Little Bird 24 April 2014

      Thanks, Paula!

      Practice makes perfect 😉 You can see from my collage of pavlovas above that some are better shaped than others, and that some have better volume than others. But even if they don’t look great when they come out of the oven, they always look stunning once covered with cream and fruit.

      I’ve also loved meringue since I was a child. When I’m far too tired to make dessert but I know I want something sweet, I will buy a bag of meringues from a good bakery and just eat it plain … it takes me right back to my childhood!

      P.S. Yes, how could anyone reject dessert?? I’ve been too scared to invite this person back 😉

      Reply
  7. Patricia Scarpin 24 April 2014

    Your pavs look amazing! I love the passion fruit topping, it’s a fruit we love here in Brazil. I’ll have special friends over for dinner Saturday and a pavlova is a wonderful idea for dessert!

    Reply
    • Eat, Little Bird 24 April 2014

      Thank you! If you like passionfruit, then it’s hard to go pass a pavlova topped with this fragrant fruit. Good luck with the pavlova and I hope your friends will enjoy it!

      Reply
  8. Renee @ AFS 24 April 2014

    This pavlova looks beautiful! I love the combination of it with passion fruit, must be so tasty. Totally agree with you that once in a while pavlova for dessert is a must.

    Reply
  9. Anita Menon 27 April 2014

    I made Pavlova once with kiwi and pomegranate. It looked great no doubt from the outside. Inside it was a bit foamy and eggy to taste. Is that how it is usually? I would love to know how it tastes and looks from the inside.

    Yours looks divine and perfect.

    Reply
    • Eat, Little Bird 27 April 2014

      Thanks, Anita! There are two thoughts on how a pavlova should be. Some believe it should be crisp like a meringue with a slightly chewy centre, whilst others think a pavlova should be softer with a foamier interior similar to a marshmallow. Your pavlova sounds like one in the latter category, or maybe it was a bit undercooked as it shouldn’t be eggy to taste.

      I like my pavlova to be in between both extremes – crisp on the outside with some softness in the interior and a chewy centre. Much depends on how long you bake your pavlova and let it dry in the oven.

      Reply
  10. Nisha 27 April 2014

    Thank you SO much for this yummy, informative and beautiful post. I will try this pav (first time pav maker!) this coming weekend. I am so inspired by your blog and first started cooking from it when hubby and I were first married. I’m now 8 months pregnant in ‘nesting’ phase and loving your recipes. Some of our faves are the braised chicken with potatoes and beans, lemongrass beef skewers, choc pound cake and carrot cake. Just wanted to say I (we) really love and appreciate your blog-you’re amazing! – Nisha, Australia

    Reply
    • Eat, Little Bird 27 April 2014

      Oh thank you so much, Nisha 🙂 Your lovely comment just brightened this grey and rainy day in Zurich 🙂 It’s always lovely to hear what some of the favourite recipes are for my readers as it’s great to know if and when others find them useful.

      I hope you have been keeping well during your pregnancy. Enjoy this final month before your bundle of joy arrives!

      A pavlova is such a classic dessert in Australia so I hope you will enjoy your first attempt at making one. It was the first thing I made when I bought my KitchenAid mixer and now my little boy loves to stand on a stool and watch the KitchenAid in action whenever I make a pavlova 🙂

      Reply
  11. Wow…pavlova: my fave!

    Reply
  12. Rushi 6 May 2014

    Thanh your pavlova is simply stunning and sooooo tall. I’ve only made baby ones here in France and they turned out well. Just need to make the larger version soon. Never attempted pavs back home at my mom’s, I suppose if I did I’d have the same problems as Carrie with the humidity. I love chocolate pavs with strawberries and raspberries. Anyway I will give it a go at my mom’s too when I visit and top it with those gorgeous pineapples. Yum!

    Reply
    • Eat, Little Bird 24 May 2014

      Pavlova with pineapple sounds delicious! If you’re used to making small pavlovas, a large one would hardly require anymore effort 🙂 Hope you have been well xx

      Reply
  13. Gourmet Getaways 7 May 2014

    Nicely presented. Glad you added some info on the cake stand. Thanks!!

    Julie
    Gourmet Getaways

    Reply
  14. Nancy @ gottagetbaked 11 May 2014

    Ooooh pavlovas sound so darn finicky! This would be another dessert (like that darn choux pastry 😉 that would likely get the better of me. For now, I’ll just enjoy swooning over your beautiful photos, Thanh. Your pavlova is seriously the tallest one I’ve ever seen. It’s perfect! And while I’m a total sugar-holic (and type II diabetic in the making) I’m glad you stuck with fruit instead of covering it with more sugar. The fruit totally makes this a health food!

    Reply
    • Eat, Little Bird 24 May 2014

      Oh a pavlova is a walk in a park compared to that choux pastry! 😉 I’m also proud of my tall pavlovas, but much depends on the humidity, I think!

      Reply
  15. Madeleine 30 March 2018

    Thank you so much for your detailed pavlova recipe! It worked out perfectly the first time and everyone was so impressed!

    Reply
  16. Julia 13 April 2018

    Very ornamental idea.I really like. I love sweets.

    Reply
  17. […] For more comprehensive tips on making pavlova, plus troubleshooting advice, please see my recipe for Pavlova with Cream & Passionfruit. […]

    Reply
  18. […] Pavlova with Cream and Passionfruit […]

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  19. […] bags – usually in pairs – which means that I always have egg whites on hand to make pavlovas, meringues, and […]

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  20. Madeleine 16 October 2018

    Excellent recipe! I made my first ever pavlova today and it turned out just perfect! I’m so proud. I couldn’t find passionfruit so I used berries instead. Can’t wait to make this again.

    Reply
  21. […] Pavlova with Cream and Passionfruit […]

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