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Pavlova Deluxe

Rated as 4.79 out of 5 Stars

"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
Original recipe yields 8 servings (1 8-inch pavlova)


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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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 254 calories; 13.8 30 3.7 51 58 Full nutrition

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Read all reviews 33
  1. 38 Ratings

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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.

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Most positive
Least positive

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...

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

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...

Phenomenal dessert. I truly could not be happier with the results. I have made other Pavlova recipes and there was always a problem with the meringue. Granted, it could have simply been because ...