zoom Strawberry, lychee and passion fruit pavlova

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    Strawberry, lychee and passion fruit pavlova

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    Strawberry, lychee and passion fruit pavlova

    “I’d like to say this is my own recipe but, like most of the best recipes, it has been handed down through the generations, in this instance via the famous(-in-New-Zealand) ‘Edmonds Cookery Book’. When I was a child, baking the perfect ‘pav’ was a source of domestic Kiwi pride – it must have a crunchy crust encasing a marshmallow centre, lashings of whipped cream and fresh fruit.” Anna Hansen

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 60 minutes
    • Total time: 1 hour 25 minutes, plus cooling 60 minutes 25 minutes

    Serves: 10


    4 egg whites
    315g caster sugar
    1 tsp white wine vinegar
    1 tsp vanilla extract
    1 tbsp cornfl our
    400g strawberries, hulled and quartered
    8 lychees (peeled and stoned if fresh, or tinned), halved
    2 passion fruit
    1 tbsp light brown muscovado sugar
    400ml whipping cream


    1. Preheat the oven to 180°C, gas mark 4. Beat the egg whites and caster sugar together with electric beaters on a high speed for 10–15 minutes, until thick and glossy. In a separate small bowl, stir the vinegar and vanilla into the cornfl our until smooth, then add to the meringue, beating for 1 more minute.

    2. Line a large, flat baking tray with baking parchment, then dollop the pavlova mixture into the centre. Spread out evenly to form a 23cm circle, keeping it as round and even as possible.

    3. Place the pavlova in the oven, then immediately reduce the temperature to 100°C, gas mark ¼, and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool. Once completely cool, carefully transfer to a serving plate.

    4. Put the strawberries, lychees and passion fruit pulp in a bowl with the muscovado sugar. Mix gently but thoroughly and leave for 5 minutes until the sugar has dissolved. Whip the cream to medium-soft peaks and spread evenly over the pavlova. Spoon over the fruit and serve at once.


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