Passion Fruit Mini Pavlova

Passion Fruit Mini Pavlova

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Pavlovas make the perfect summer dessert! They are light and fluffy and can be topped with a variety of toppings! These passion fruit mini pavlovas are packed with layers of passion fruit flavors using Da Vine Foods Passion Fruit Puree, including a rich passion fruit pastry cream and an irresistible sweet and sour passion fruit agrodolce sauce. We also topped these pavlovas with homemade vanilla whipped cream!

What is a Pavlova?

Passion Fruit Mini Pavlova Scene by Rochelle for
Passion Fruit Mini Pavlova

Pavlovas are meringue-based desserts that are baked slowly at a low temperature. This results in a nice crispy outer shell and a marshmallow-y interior. Unlike other meringue cookies, these aren’t dry throughout because of the addition of corn starch and an acid in the meringue (we use white wine vinegar, but lemon juice is a good alternative here as well).

One thing to note about pavlovas is that humidity can be a meringue’s worst enemy. If you notice that your meringues don’t form a crisp shell on the outside and seem a bit sticky following the baking times in this recipe, likely humidity is an issue. You can place your pavlovas back in the oven and bake at 250°F for another 20-30 minutes to combat this. Additionally, try not to open the oven throughout the baking and cooling process to prevent excessive cracking.

The Toppings

Passion Fruit Mini Pavlova Toppings by Rochelle for
Passion Fruit Mini Pavlova Toppings made with Da vine Foods' Passion Fruit Puree

Although there are many ways to enjoy pavlovas, we chose to layer passion fruit flavors in two ways: a pastry cream and an agrodolce sauce.

The passion fruit pastry cream is rich yet subtle, whereas the sweet and sour passion fruit agrodolce sauce packs a firm passion fruit punch. These two come together and create the most perfect combination, especially atop the pavlova shell.

Whipped cream is another great addition to any pavlova and making it from scratch is so simple and always tastes better! Our vanilla whipped cream recipe included here is wonderfully light and complements the flavors of the passion fruit so well!

If you can get your hands on fresh passion fruit, adding some of the pulp on top of the pavlova is always a great idea. The edible seeds provide a nice additional texture, too.


We hope you enjoy this recipe for Passion Fruit Mini Pavlovas. If you give them a try leave us a comment below or tag us on Instagram @davinehawaii.

If you enjoyed this recipe, check out some of the other recipes contributed by Mark and Angela at Cooking With Wine Blog using our Passion Fruit Products below:

Recipe by Mark and Angela from Cooking with Wine Blog

Featuring Da Vine Foods Passion Fruit Purée

Yield:16 ServingsTotal Time:


  • **Pavlova**
  • 6 egg whites (205g) at room temp
  • 1 1/2cups superfine sugar (300g)
  • ½ teaspoon white wine vinegar
  • 1tsp cornstarch
  • 1tsp vanilla
  • **Passion Fruit Pastry Cream**
  • 1 3/4 (453g) cups whole milk
  • 1/4cup (68g) Passion Fruit Puree
  • 1tsp vanilla extract
  • 4 (72g) egg yolks
  • 1/4cup (34g) corn starch
  • 1/2cup (110g) sugar
  • 1/4tsp salt
  • **Passion Fruit Agrodolce**
  • ½ cup (60g) sugar
  • 1Tbsp honey
  • 2tsp water
  • ½ cup (136g) passion fruit puree
  • 1Tbsp champagne vinegar
  • **Vanilla Whipped Cream**
  • 1cup heavy cream (cold)
  • 1Tbsp sugar (add more if you like it sweeter)
  • 1tsp vanilla extract


Time:Prep 20 minutesCook 1 Hour plus 60 minutes Resting time
  1. **Pavlova**
  2. Preheat your oven to 350° F
  3. Separate your egg whites and set the yolks aside (you will use 4 in the pastry cream)
  4. Using a stand mixer or hand mixer, beat the eggs for 1-2 minutes until soft peaks form.
  5. Slowly add your sugar and continue to beat until stiff peaks form.
  6. Add the vanilla and white wine vinegar and continue to beat to combine thoroughly for about 1 min.
  7. Sprinkle the cornstarch on top and fold it in until incorporated completely, about 10 turns of the spatula.
  8. Add the meringue to a piping bag with tip and pipe into nests onto a silpat or parchment-lined baking sheet. Alternatively, spread meringue into nests using a spoon (approx. 4-5 inch in diameter).
  9. Turn the oven down to 200° F and bake for 60 minutes. Do not open the door while the pavlovas are baking. Once done, turn the oven off and let the pavlovas sit in the oven for 1-2 hours, or until dry on the outside (see note).
  1. **Passion Fruit Pastry Cream**
  2. You can make your pastry cream while the pavlovas bake, or ahead of time and keep in the fridge until ready to use.
  3. Heat the milk in a saucepan over medium until just warm.
  4. In a separate bowl mix together the cornstarch, sugar and salt. Add the egg yolks to the dry mixture and whisk together until combined.
  5. Slowly add the warm cream to the dry ingredients (1/4 cup at a time) and mix until smooth. Continue adding the warm milk until about half has been added, then transfer the mixture back into the saucepan over medium heat and set a fine sieve over a bowl nearby.
  6. Add the passion fruit puree and whisk continuously for about 5 minutes until the mixture thickens to a pudding-like consistency, then remove from heat.
  7. Stir in the vanilla extract and then pour the entire mixture through the sieve into a bowl.
  8. Cover the pastry cream with plastic wrap so that the plastic wrap is touching the surface. This will prevent it from forming a skin on top. Let it sit to cool at room temp for about 30 minutes then place it in the fridge for at least 1 hour before using on the pavlovas.
  1. **Passion Fruit Agrodolce**
  2. While your pavlovas are cooling in the oven, make the agrodolce.
  3. In a medium saucepan, combine the sugar, honey and water and cook over medium heat without stirring. Notice the color when you begin. When the mixture darkens from its original color and the sugar is dissolved, you can move to the next step. This will take about 4-5 minutes, and all sugar should be dissolved.
  4. Add the passion fruit puree and the vinegar and stir to combine. Reduce heat to medium low and, stirring often, reduce the mixture to a thicker consistency. Once the mixture is a little thicker than maple syrup, it is finished. If you cool the mixture and it seems too thin or if you want a more concentrated flavor, return the pan to the heat, and reduce further.
  5. Let the mixture cool and then use as needed.
  1. **Vanilla Whipped Cream**
  2. Mix the cold cream with the sugar in a container and refrigerate for 5 minutes to begin to dissolve the sugar.
  3. Place a metal bowl and the beaters of an electric mixer in the freezer for 4-5 minutes.
  4. Remove the bowl from the freezer and pour the cream into the bowl. Using an electric mixer, beat the cream and sugar for a few minutes on medium speed until the mixture begins to thicken.
  5. Add the vanilla extract and continue to beat until the cream forms stiff peaks. Do not over beat the cream or it will begin to lose its silky texture and start to curdle. Use immediately or refrigerate, covered with plastic wrap.


1. To prevent as much cracking as possible on the pavlovas, try to avoid opening the oven during the baking and cooling times.
2. If you live in a humid climate, you may experience that your pavlova doesn’t get crisp on the outside from the baking time stated here. If after resting in the oven your pavlovas are still sticky and not crispy on the outside, bake at 250°F for another 20-30 minutes.