Passion Fruit Curd Pavlova with Tropical Fruits

⏱ 120 min · Serves 8

This showstopping pavlova is everything a summer celebration deserves — a crisp, cloud-like meringue shell piled with billowy cream, tangy homemade passion fruit curd, and a jewel-bright tumble of mango, pineapple and kiwi. It looks like it took all day but comes together beautifully with a little patience.

Per serving: 468 kcal · 6.5g protein · 62.0g carbs · 22.0g fat

Ingredients

• 6 large egg whites, at room temperature
• 300g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract
• For the passion fruit curd:
• 6 passion fruits (pulp and seeds)
• 3 large eggs plus 2 yolks
• 100g caster sugar
• 80g unsalted butter, cubed
• Zest of 1 lime
• For the topping:
• 300ml double cream
• 1 tbsp icing sugar
• 1 ripe mango, peeled and diced
• 200g fresh pineapple, diced
• 2 kiwi fruits, peeled and sliced
• Seeds of 2 passion fruits, to finish
• Small handful of fresh mint leaves

Method

1. Preheat your oven to 150°C (130°C fan). Draw a 24cm circle on a sheet of baking paper, flip it over and place on a large baking tray.
2. In a spotlessly clean bowl, whisk the egg whites with an electric mixer until stiff peaks form. Add the caster sugar a tablespoon at a time, whisking well between each addition, until the meringue is thick, glossy and holds firm peaks — about 8–10 minutes total.
3. Fold in the vinegar, cornflour and vanilla gently with a metal spoon. Spoon the meringue onto the circle, building up the sides slightly higher than the centre to create a natural well for the toppings.
4. Place in the oven, immediately reduce the temperature to 120°C (100°C fan), and bake for 90 minutes. Turn the oven off and leave the pavlova inside to cool completely — ideally overnight or for at least 2 hours with the door ajar.
5. Meanwhile, make the passion fruit curd. Press the passion fruit pulp through a sieve to remove about half the seeds (keep some for texture). Combine the juice, eggs, yolks, sugar and lime zest in a heatproof bowl set over a pan of barely simmering water. Stir constantly for 10–12 minutes until thickened enough to coat the back of a spoon.
6. Remove from the heat, whisk in the cold butter cube by cube until smooth and glossy. Press cling film directly onto the surface and chill for at least 1 hour until set.
7. When ready to serve, whip the double cream with icing sugar to soft peaks. Carefully transfer the pavlova to a serving plate or stand.
8. Spoon the whipped cream into the centre of the pavlova. Drizzle generously with the passion fruit curd. Arrange the mango, pineapple and kiwi on top, then finish with fresh passion fruit seeds and mint leaves. Serve immediately.