Passion fruit pavlovas

Passion fruit pavlovas

Total: 2 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 178 kcal
, Fat: 2 g
, Carbohydrate: 35 g
, Protein: 4 g


8 pieces


The original recipe with guaranteed success is for 8 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


4 fresh egg whites
1pinch salt
200g finest sugar
1 organic lemon, use half the grated zest and 1 tsp of juice


3 passion fruit, halved, pulp scooped out
1 mango, sliced
50g white chocolate, shaved into strips using a peeler
2sprigs peppermint, leaves torn off
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How it's done


Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and juice, continue to beat until the mixture becomes very stiff. Divide the mixture into 8 portions, spread in circles on a baking tray lined with baking paper (each approx. 10 cm in diameter), pull the edges up slightly with a spatula.

To bake/dry

Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120°C and allow the pavlovas to dry for approx. 50 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.


Spread the passion fruit on top of the pavlovas, top with the mango, chocolate and mint.


Beating egg whites

Beating egg whites

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