Recipe courtesy of Ken Addington


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  • Total: 2 hr 30 min
  • Prep: 10 min
  • Cook: 2 hr 20 min
  • Yield: 1 (10-inch) Pavlova
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8 egg whites

2 cups sugar

2 tablespoons cornstarch

1 teaspoon red wine vinegar

1/2 tablespoon vanilla extract

Lightly sweetened whipped cream

Passion Fruit Curd, recipe follows

Passion Fruit Curd:

1/2 cup passion fruit puree or substitute Key lime or other fruit puree if desired

4 egg yolks

4 eggs

1 cup sugar

3 ounces butter

4 tablespoons cream


  1. Preheat oven to 450 degrees F.
  2. In a large bowl, whip the egg whites with an electric mixer on high speed until it forms peaks. Add the sugar and continue whipping for 5 to 7 minutes or until the sugar is dissolved and the peaks are stiff. Add the cornstarch, vinegar and vanilla extract and whip until dissolved.
  3. Line a cookie sheet with waxed or parchment paper. Spoon the mixture onto it and form a 10-inch circle, mounding slightly higher around the edge. Bake for 5 minutes. Turn off the heat and let the pavlova sit in the oven for at least 2 hours without opening the oven door.
  4. To serve, cover the shell with a generous portion of the lightly sweetened whipped cream and passion fruit curd.

Passion Fruit Curd:

  1. In a metal bowl, combine all the ingredients and whisk together. Continue whisking over boiling water until thickened, being careful not to cook the eggs. Cool before using.