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Passionfruit and mango pavlova

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

By Emma Knowles
  • 30 mins preparation
  • 1 hr 45 mins cooking plus cooling
  • Serves 6 - 8
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Mangoes are an Aussie Christmas table must-have. Here they crown a lime-scented pavlova piled high with a feather-light passonfruit curd.


  • 150 gm (about 4) eggwhites
  • 220 gm (1 cup) caster sugar
  • 1½ tsp white vinegar
  • 1 tsp vanilla bean paste
  • 1 tsp cornflour
  • Finely grated rind of ½ lime, plus extra to serve
  • 300 ml thickened cream
  • 250 gm crème fraîche
  • Thickly sliced mango and passionfruit pulp, to serve
Passionfruit curd
  • 150 ml passionfruit juice (see note)
  • 6 egg yolks
  • 110 gm (½ cup) caster sugar
  • ½ titanium-strength gelatine leaf, softened in cold water for 5 minutes
  • 90 gm unsalted butter, coarsely chopped, at room temperature


  • 1
    Preheat oven to 150°C. Trace a 20cm-diameter round on a piece of baking paper and place pencil-side down on a lightly oiled oven tray. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar and vanilla, fold in cornflour and rind, and pile onto the tray within the circle, forming peaks and swirls. Place in oven, reduce oven to 120°C, and bake until crisp but not coloured (1½-1¾ hours). Turn off heat and cool completely in oven with door closed (at least 6 hours or overnight). Pavlova will keep in an airtight container for a day.
  • 2
    Meanwhile, for passionfruit curd, whisk passionfruit juice, lime rind and juice, yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until thick and pale (10-15 minutes), then remove from heat. Squeeze excess water from gelatine, whisk into passionfruit mixture, then whisk in butter, a little at a time until all incorporated. Refrigerate until chilled and set (3-4 hours). Curd will keep refrigerated in an airtight container for 5 days. Whisk to loosen slightly just before serving.
  • 3
    Whisk cream and crème fraîche to soft peaks in a bowl. Spread passionfruit curd over pavlova, top with cream, sliced mango and passionfruit pulp, scatter with extra lime rind and serve.


To extract passionfruit juice, process pulp in a food processor, then strain. About 12 passionfruit will yield 150ml juice.