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Banana and Passionfruit Pavlova


Banana and passionfruit pavlova

Banana and passionfruit pavlova

S. Wongkaew

The Pavlova is claimed by both Australia and New Zealand as the national dessert. It's easy to see why.

This light-as-a-feather meringue cake is adorned with freshly whipped cream, bananas and passionfruit. A stunning tropical dessert that's both impressive and delicious.

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 6-8 servings


  • 4 egg whites (approximately 150mls)
  • 1 cup (220g) caster sugar
  • 2 Tbsp cornstarch sifted
  • 2 tsp white vinegar
  • 1 tsp vanilla essence
  • 1 cup (250ml) pouring cream
  • 1 ripe but firm banana
  • 1 tsp fresh lemon juice
  • ½ cup passionfruit pulp (approx 4 passionfruit)


  1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with baking paper and draw a 7 inch circle on the foil with a pen. Set aside.
  2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
  3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
  4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
  5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
  6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
  7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
  8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
  9. Whip the cream it forms peaks. Slice the banana and toss it in 1 tsp of fresh lemon juice and the passionfruit pulp.
  10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

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