Passionfruit pavlova clouds

Passionfruit pavlova clouds

Lamingtons & lemon tart
6 clouds or 1 big pavlova
Patricia Niven

These are a massive hit in my shop. We make them every day and usually sell out fast. You can omit the passionfruit powder if you can’t find it but please try, as its sharp and tangy taste really works well with the sweet meringue.

These are like individual portion pavlovas and are great in your own version of an Eton mess. Simply crush the meringue and layer them in a glass with whipped cream, passionfruit curd and fresh seeds and you could serve with a mango sorbet. The quinoa crumble in the Ice cream sundae recipe makes a great topping for this easy but showstopping dessert.


Quantity Ingredient
8 egg whites
pinch salt
375g caster sugar
1 teaspoon white vinegar
2 tablespoons freeze-dried passionfruit powder, (optional)
2 teaspoons cornflour
sweetened whipped cream, to serve
fresh passionfruit pulp, to serve

Passionfruit curd

Quantity Ingredient
2 eggs
50ml passionfruit juice, strained
65g unsalted butter, softened
100g caster sugar
1 gold-strength gelatine leaf, soaked and drained


  1. To make the passionfruit curd, place all the ingredients, except the gelatine, in a bowl and whisk well to combine.
  2. Place the bowl over a saucepan of simmering water and whisk the mixture regularly. Continue to cook and heat, being careful of the steam, which can burn. Check your water does not run dry in the pan. Top up the water if needed. Heat the curd to 82°C using a digital thermometer to check the temperature.
  3. Prepare a large bowl of iced water.
  4. Once the temperature has been reached, remove the bowl from the saucepan and add the gelatine and mix well to dissolve it. Pour the curd into a bowl.
  5. Set this bowl in the larger bowl of iced water, stirring occasionally, to cool the curd down quickly. Store in the refrigerator until needed.
  6. To make the clouds, take a 30 x 20 cm piece of baking paper and draw six 8 cm rings evenly spaced apart.
  7. Preheat the oven to 120°C. Grease a baking tray with a lip and place the piece of baking paper on it, circle marks down.
  8. In a freestanding electric mixer, whisk the egg whites and salt until stiff. Gradually add the sugar, 1 tablespoon at a time. Whisk until you have a thick and glossy meringue. Fold in the vinegar, the passionfruit powder, if using, and the cornflour.
  9. Use the largest spoons you can find, shape six equal-sized meringue ‘clouds’ and spoon them inside the circles on the paper.
  10. If making small clouds, bake for 15 minutes. Turn the tray around and cook for a further 15 minutes before turning the oven down to 80°Cand baking for 45 minutes.
  11. Turn the oven off and leave the door ajar allowing the oven to cool down completely before removing the clouds.
  12. If making one large pavlova, cook for 25 minutes. Turn the tray and cook for a further 25 minutes. Turn the oven down to 100°C and cook for 1 hour. Turn the oven off and leave the door ajar to cool completely before removing.
  13. Serve with passionfruit curd, sweetened, whipped cream and fresh passionfruit pulp.


  • The curd can also be cooked in the microwave by placing all the ingredients, except the gelatine, in a microwave-safe bowl. Mix well and cook in the microwave for 20 seconds on High then stir vigorously. Repeat these steps until the curd is starting to bubble and is smooth and shiny. Remove from the microwave and add the soaked gelatine. Mix well again and proceed with the method above.
darren purchese
burch and purchese
sweet studio
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