Pavlova Deluxe

Pavlova Deluxe

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"A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit."
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servings 254 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
  2. Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
  3. Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
  4. Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
  5. Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.


  1. 34 Ratings

Most helpful positive review

I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making me...

Most helpful critical review

This tasted too "eggy" for us.

I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making me...

This recipe was AMAZING. My boyfriend and his family devoured this and commented on how light and delicious it was. Since I didn't have cream of tartar I subbed extra vinegar (3/8 teaspoon inste...

I've tried several pavlova recipes and this is by far the best. The texture is perfect. Chewy and cripy on the outside and perfect soft inside. I don't like passion fruit so I used berries ins...

I love this recipe. I have made it several times. I have not used passion fruit but use kiwi and strawberry slices.

WOW! This one made me a hero...everyone loved the not too sweet confection.

This was incredible! I only had a 10" springform, so I sized the recipe up for 8 egg whites which I think ended up being unnecessary. I believe it would have been fine as written, even with th...

This is far better than other Pavlova recipes here which don't use enough egg whites and use too much sugar. This one is just right. It is also very authentic in using vinegar, not lemon juice...

Very good. I used frozen berries which I drained and used the juice as sauce.

This recipe was surprising easy! And my family really enjoyed it. I did use kiwis and strawberries instead of passion fruit.

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