Pavlova Recipe

Preheat

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and, using a pencil, lightly draw a 7–8 inch (18–20 cm) circle as a guide for the pavlova base on the paper; flip the paper so pencil won’t touch the meringue.

Bring egg whites to room temperature (about 20–30 minutes out of the fridge) for better volume. Ensure mixing bowl and beaters are spotless and grease-free.

Beat egg whites on medium speed until foamy, then add the 1/8 tsp salt and continue to soft peaks.

Gradually add the 1 cup granulated sugar, 1 tablespoon at a time, while beating on high. After all sugar is added, beat until glossy and stiff peaks form and sugar is dissolved (rub a little of the mixture between your fingers—should feel smooth, not gritty).

Sprinkle 1 tsp cornstarch over the meringue and add 1 tsp vinegar (or lemon juice) and 1/2 tsp vanilla. Fold in gently but thoroughly to combine; the cornstarch gives a marshmallowy interior.

Spoon the meringue onto the parchment within the drawn circle. Shape into a nest with a slight indent in the middle to hold curd and fruit. Smooth edges for a neat presentation or make rustic peaks as preferred.

Reduce oven temperature to 250°F (120°C). Place the pavlova in the oven, immediately reduce heat, and bake for 60 minutes. After 60 minutes, turn off the oven and leave the meringue inside to cool completely for at least 2 hours or overnight with the oven door slightly ajar. This slow cooling prevents cracking and keeps the interior marshmallowy.

While the meringue bakes/cools, prepare the passionfruit curd. In a heatproof bowl, whisk together 3 egg yolks, 1/2 cup sugar, and the 3/4 cup passionfruit pulp until smooth.

Set the bowl over a saucepan of simmering water (double boiler), making sure the bowl does not touch the water. Stir constantly with a spatula or whisk and cook until the mixture thickens and coats the back of the spatula (about 7–10 minutes). The curd should reach about 170–175°F (77–80°C) if using a thermometer.

Remove from heat and immediately whisk in the cold butter cubes one at a time until fully incorporated and the curd is glossy. Stir in 1 tsp lemon juice to balance sweetness. If you prefer a seed-free curd, strain through a fine-mesh sieve into a clean bowl. Cover with plastic pressed onto the surface and cool to room temperature, then refrigerate until ready to use.

While meringue is cooling and curd chilling, toast the shredded coconut: heat a small dry skillet over medium heat and spread the 1/2 cup coconut in a single layer. Stir frequently until golden brown and fragrant, 3–5 minutes. Transfer to a plate to stop cooking.

Prepare the fruit: dice 1 cup mango, slice 1/2 cup kiwi, and finely dice 1/2 cup pineapple. Combine in a bowl and chill briefly if desired.

Assemble the pavlova shortly before serving to avoid the meringue becoming soggy. Place the cooled pavlova base on a serving plate. Spoon or spread a generous layer (about 3/4 cup) of passionfruit curd into the center of the meringue.

Arrange the diced mango, kiwi slices, and pineapple on top of and around the curd. Spoon the remaining 1/4 cup passionfruit pulp over the fruit for extra tropical flavor and garnish.

Sprinkle the toasted coconut over the fruit. Dust very lightly with powdered sugar if desired and garnish with fresh mint leaves.

Serve immediately (serves 6). If you must hold it, refrigerate for up to 1 hour assembled, but note the meringue will begin to soften.