Skip to main content

Raspberry and passionfruit pavlova

Skip to IngredientsSkip to Method

Made with homemade passionfruit curd, this raspberry and passionfruit pavlova recipe is sure to impress. Simply top with fresh raspberries and dig in!

  • Serves8
  • Cook time1 hour 30 minutes
  • Prep time10 minutes, (+ cooling time)
Raspberry and passionfruit pavlova


  • 6 Coles Australian Free Range Egg whites, at room temperature
  • 1½ cups (330g) caster sugar
  • 1 tsp white vinegar
  • ½ tsp vanilla extract
  • ¼ tsp sea salt flakes
  • 2 tbs cornflour
  • 1½ cups (375ml) thickened cream, whipped
  • 250g fresh raspberries
  • Icing sugar, for sifting

Passionfruit curd

  • 8 passionfruit
  • ¼ cup (55g) caster sugar
  • 2 large Coles Australian Free Range Eggs
  • 2 large Coles Australian Free Range Egg yolks
  • 225g unsalted butter, cut into small dice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in the lower third of the oven and preheat oven to 120°C (100°C if using a fan-forced oven). Line a large baking tray with baking paper and draw a 22cm circle on the paper. Turn the paper over so the writing is on the underside.
  2. Step 2

    In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add caster sugar, beating on medium-high speed for about 10 mins, or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over meringue and gently fold it in.
  3. Step 3

    Using a large serving spoon, dollop meringue into the centre of the circle on the prepared tray. Spread decoratively, keeping it within the circle and forming a slight dip in the centre (the meringue will expand slightly as it bakes).
  4. Step 4

    Bake for 1½ hours, until the meringue is crisp on the outside but still has a marshmallow-like centre and puffs ever so slightly. Turn off the oven, prop the oven door open with a wooden spoon, and leave the meringue in the oven to cool completely. Run a palette knife under the pavlova to loosen it from the paper, then carefully slide onto a platter.
  5. Step 5

    Meanwhile, to make the curd, cut the passionfruit in half and scoop their pulp, juice and seeds into a medium heatproof bowl (you should have 2/3 cup). Whisk in the sugar, eggs and egg yolks to blend. Set the bowl over a saucepan of simmering water (do not allow the bowl to touch the water) and stir gently for about 15 mins, or until curd thickens and can coat the back of a spoon. Remove from heat. Gradually whisk in butter. Refrigerate for 2 hours or until cold.

  6. Step 6

    Fold 2/3 cup of the curd through the cream to create a rippled effect. Spoon on top of the meringue. Drizzle with another ½ cup of curd. Arrange raspberries over the top and dust lightly with icing sugar. Serve with remaining curd.

Go all out for Christmas dessert

Find amazing recipes and ingredients to make standout Christmas desserts.

  • Christmas desserts

    Shop all your Christmas dessert needs at Coles.