Dessert

Vanilla Pavlova with Pineapple & Passion Fruit Recipe

ByLuna Ryder January 18, 2026January 18, 2026

Introduction

This vanilla pavlova topped with pineapple and passion fruit is a light, refreshing dessert perfect for any occasion. Crisp on the outside and soft inside, it combines tangy tropical fruit with creamy crème fraîche for a delightful treat.

The image shows a pavlova dessert on a white plate with a light blue rim, placed on a white marbled surface. The dessert has three visible layers: the bottom layer is a round, light brown meringue with a rough, crisp texture; above that is a smooth, thick white cream layer; the top layer is a mix of yellow pineapple chunks and glossy, yellow passion fruit pulp with black seeds, garnished with thin green mint strips scattered on top and around the dessert. A shiny silver spoon is placed beside the dessert on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites
115g caster sugar
2 tsp cornflour
1 tsp lemon juice
200g crème fraîche
25g icing sugar
¼ tsp vanilla extract
200g pineapple, chopped into small chunks
2 passion fruit, seeds scooped out
Mint leaves, shredded (optional)

Instructions

Step 1: Preheat the oven to 130°C (110°C fan)/gas mark 1 and line a baking sheet with baking parchment. Draw four circles, each 8-10cm in diameter, on the parchment, then flip it over so the pencil marks are underneath.
Step 2: In a large bowl, whisk the egg whites using an electric whisk until stiff peaks form. Gradually add the caster sugar while continuing to whisk until the mixture is thick and glossy.
Step 3: Gently fold in the cornflour and lemon juice without deflating the meringue. Spoon the meringue onto the marked circles in swirled shapes, creating a dip in the center of each one.
Step 4: Place the baking sheet on the lowest shelf in the oven and bake for 55 minutes to 1 hour, until the meringues are crisp on the outside and dry underneath.
Step 5: Turn the oven off and leave the door slightly ajar. Let the meringues cool completely in the oven. They can be made a day ahead and stored in an airtight container.
Step 6: While the meringues cool, whisk the crème fraîche with the icing sugar and vanilla extract until thick and pillowy.
Step 7: In a separate bowl, combine the chopped pineapple and passion fruit seeds.
Step 8: To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with the pineapple and passion fruit mixture, and drizzle with the passion fruit juice. Garnish with shredded mint leaves if desired, then serve immediately.

Tips & Variations

Use room temperature egg whites to achieve the best volume and stability in the meringue.
Replace pineapple with mango or kiwi for a different tropical twist.
For extra crunch, sprinkle toasted coconut flakes over the assembled pavlova before serving.

Storage

Store the cooled meringues in an airtight container at room temperature for up to 1 day to keep them crisp. Keep the crème fraîche and fruit topping separate in the fridge and assemble just before serving to avoid sogginess. Leftover pavlova is best eaten the same day for optimal texture.

How to Serve

A dessert with three main layers is shown on a white plate with a silver spoon to the left on a white marbled surface. The bottom layer is a light, crispy meringue base, pale beige with a slightly cracked texture. On top of this is a smooth, thick white cream layer. The top layer consists of chunky pieces of bright yellow pineapple mixed with a vibrant yellow passion fruit pulp filled with small black seeds, all sprinkled with thin strips of fresh green mint leaves. Some passion fruit juice has dripped onto the plate around the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue pavlova in advance?

Yes, the meringue shells can be baked and stored in an airtight container for up to one day. Keep the toppings separate and assemble just before serving for the best texture.

What if I don’t have cornflour?

Cornflour (cornstarch) helps stabilize the meringue and keep it chewy inside. If unavailable, you can omit it, but the texture might be slightly different, less chewy and more brittle.