Growing up in New Zealand, pavlova was a staple at nearly every celebration—Christmas, birthdays, and summer barbecues.

It’s light, crisp on the outside, fluffy like a marshmallow inside, and topped with whipped cream and vibrant fruit.

This version, crowned with juicy kiwi, ripe strawberries, and tangy passion fruit, is my go-to when I want a dessert that feels like spring on a plate.

This Pavlova is not just a treat for the taste buds; it’s a feast for the eyes too. The sweet and tangy flavors of the kiwi, strawberries, and passion fruit contrast perfectly with the sweetness of the meringue.

Each bite is a delightful experience, making it a fantastic choice for celebrations or simply to indulge your sweet tooth.

What I love about this recipe is how easy it is to whip up a stunning dessert. You can prepare the meringue ahead of time and top it with fresh fruits just before serving.

It’s a versatile dessert that allows for creativity with toppings, but the classic combination of kiwi, strawberries, and passion fruit is simply irresistible.

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Here’s Why You’ll Love My Pavlova with Kiwi, Strawberries & Passion Fruit

This pavlova is everything you could want in a spring dessert—light, fruity, and fresh with a satisfyingly crisp shell and soft, marshmallow-like center.

The sweetness of the meringue is perfectly balanced by the tartness of passion fruit and the brightness of kiwi and strawberries.

It’s gluten-free by nature and looks like a showstopper, even though it’s surprisingly simple to make with just a few pantry staples.

Creating the Perfect Pavlova

The foundation of any Pavlova is its meringue, which should strike a balance between a crispy exterior and a soft, marshmallow-like interior.

This dessert is an ideal choice for gatherings, bringing a touch of elegance to any table.

For this Pavlova with Kiwi, Strawberries & Passion Fruit, the process begins by whipping egg whites to the perfect consistency.

Incorporating sugar gradually allows for the creation of stiff peaks that form the base of this delightful treat.

Fresh and Vibrant Toppings

The true stars of this dessert are the vibrant toppings.

Slices of kiwi, bright red strawberries, and the exotic passion fruit pulp create a visual feast that enhances the meringue’s sweetness.

The combination of these fresh fruits adds a refreshing twist, cutting through the richness of the cream.

Each fruit brings its own unique flavor, contributing to a delightful experience in every bite.

Whipping the Cream

A key element in assembling your Pavlova is the whipped cream.

By using heavy cream and a touch of powdered sugar, you can achieve a light texture that complements the meringue beautifully.

The whipped cream serves as a canvas for the fruit, creating a harmonious balance of flavors and textures.

Presentation Matters

A Pavlova is not only about taste; it’s a visual treat.

To enhance its presentation, serve the meringue on a clean, white plate that allows the colors of the fruits to pop.

Scattering fresh mint leaves around the dessert adds a touch of green, elevating its aesthetic appeal.

Choosing a soft, light-colored tablecloth can further highlight the vibrant colors of this delightful dessert.

Serving Suggestions

For the best experience, serve the Pavlova immediately after assembling it.

The contrast between the crispy meringue and the soft cream topped with fresh fruit makes for a memorable dessert.

This dessert can be a showstopper at any event, delighting guests with its stunning presentation and refreshing flavors.

This dessert pairs beautifully with a glass of chilled sparkling wine, a cup of mint tea, or a drizzle of berry coulis on the side.

If you’re serving it after a spring or summer meal, it makes a light yet satisfying end to grilled seafood, roast chicken, or a fresh salad.

It also works wonderfully alongside other fruity desserts like lemon bars or sorbet for a dessert buffet.

For those who enjoy baking, mastering this Pavlova recipe will add a beloved classic to your dessert repertoire.

Enjoying Pavlova with Loved Ones

Whether it’s a special occasion or just a casual gathering, this Pavlova with Kiwi, Strawberries & Passion Fruit is sure to impress.

Sharing this dessert with loved ones brings joy, as each bite offers a delightful combination of textures and flavors.

It’s a recipe that invites creativity, allowing for variations in fruit toppings while maintaining the essence of this classic dessert.

Tips for the Best Pavlova with Kiwi, Strawberries & Passion Fruit

Make sure your egg whites are completely free from yolk, and that your mixing bowl is clean and dry for the best volume.

Add the sugar slowly and beat until glossy peaks form—this is key to the texture. Let the pavlova cool completely in the oven to prevent cracks.

And avoid assembling it too early—top it just before serving to keep the meringue crisp.

Delicious Pavlova with Kiwi, Strawberries & Passion Fruit
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Delicious Pavlova with Kiwi, Strawberries & Passion Fruit

Recipe by JoanneCourse: DessertCuisine: New Zealand / AustralianDifficulty: Medium
Servings

8

servings
Prep time

25

minutes
Cooking time

1

hour 

15

minutes
Calories per serving

240

kcal

This Pavlova features a crisp outer shell that shatters delightfully, revealing a soft and chewy interior. The topping of fresh kiwi, juicy strawberries, and exotic passion fruit adds a refreshing twist, making it an unforgettable dessert.

Ingredients

  • For the Pavlova Base:

  • 4 large egg whites (room temperature)

  • 1 cup granulated sugar

  • 1 teaspoon white vinegar

  • 1 teaspoon cornstarch

  • 1 teaspoon pure vanilla extract

  • For the Topping:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • 2 kiwis, peeled and thinly sliced

  • 1 cup fresh strawberries, sliced

  • 2 passion fruits, pulp scooped out

Directions

  • Preheat and Prep:
  • Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius). Line a baking sheet with parchment paper and draw a circle about 8 inches wide as a guide.
  • Make the Meringue:
  • In a large, clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the mixture is thick and glossy. This should take about 6 to 8 minutes.
  • Add Stabilizers:
  • Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula—this helps stabilize the meringue and gives it the classic marshmallow center.
  • Shape the Pavlova:
  • Spoon the mixture onto the prepared baking sheet, staying within your circle. Use the back of a spoon to create a shallow well in the center (this will hold the whipped cream and fruit).
  • Bake:
  • Place in the oven and immediately reduce the temperature to 250 degrees Fahrenheit (120 degrees Celsius). Bake for 1 hour and 15 minutes, then turn off the oven and let it cool completely inside the oven with the door closed.
  • Whip the Cream:
  • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Assemble and Decorate:
  • Gently transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the center and top with sliced kiwi, strawberries, and spoonfuls of passion fruit pulp.

Notes

  • Use superfine sugar if available—it dissolves better in the meringue.
  • Avoid making pavlova on humid days if possible; moisture can ruin the crisp shell.
  • You can substitute other fruits like mango, blueberries, or raspberries if preferred.
  • If passion fruit is hard to find, try using a passion fruit puree or curd as a drizzle.

Storage and Leftovers

Pavlova is best eaten the day it’s assembled, as the meringue will soften when topped with cream and fruit.

However, the base can be made ahead and stored in an airtight container for up to 2 days at room temperature.

Leftover assembled pavlova can be stored in the refrigerator for up to 24 hours, though the texture will soften.

A beautifully decorated Pavlova with kiwi, strawberries, and passion fruit on a white plate, showcasing a light and airy dessert.