Passionfruit clouds

Passionfruit Clouds: A Light and Luscious Dessert for Effortless Entertaining

When it comes to effortless entertaining, few desserts deliver the wow factor with as little fuss as Passionfruit Clouds. These airy mini pavlovas, topped with a luscious passionfruit crème and pillowy whipped cream, strike the perfect balance between elegance and ease. Whether you’re planning a relaxed evening with friends or celebrating a special occasion, Passionfruit Clouds are guaranteed to charm your guests with their delicate texture and bold tropical flavour.

The magic of this dessert lies in its simplicity—and its ingredients. With just a few pantry staples like egg whites, sugar, and cornflour, you can whip up the perfect meringue base. But here’s the secret to taking your Passionfruit Clouds from lovely to unforgettable: use fresh passionfruit pulp. Not store-bought juice or syrups, but the real, fragrant pulp scooped straight from the fruit. It makes all the difference, adding a bright, tangy note that cuts through the sweetness and brings a burst of sunshine to every bite.

These meringue nests are baked low and slow to develop that signature crisp shell with a soft, marshmallowy center. Once cooled, they’re filled with a silky homemade passionfruit crème—prepared in just minutes on the stovetop—and a generous dollop of lightly whipped cream. You can finish them with a dusting of icing sugar, a few mint leaves, or a drizzle of extra passionfruit pulp for added flair.

What makes Passionfruit Clouds ideal for hosts is that the components can be prepared ahead of time. Simply assemble just before serving for a dessert that feels fresh, looks stunning, and tastes like a tropical holiday.

So next time you're looking for a dessert that impresses without the stress, Passionfruit Clouds might just become your new go-to.

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Prep Time 30

Cook Time 1

Course Dessert

Cuisine European

Servings 8 people

Ingredients

mini pavlova
120 g egg whites (4 egg whites)
240 g castor sugar
1 Tbsp cornflour
1 tsp vinegar
passionfruit creme
200 ml fresh passionfruit pulp without black seeds, 10-12 passionfruits, depending on their size
2 Tbsp lemon juice
70 g castor sugar
20 g cornflour
34 g butter
extras
soft whipped cream, mint leaves, icing sugar for dusting

Instructions

Preheat Your Oven:
Preheat your oven to 125°C (257°F). Line a baking tray with non-stick baking paper.
Whip the Egg Whites:
In a stand mixer or using a hand mixer, whisk 4 egg whites on high speed until stiff peaks form.
Add Half the Sugar:
Add half of the sugar (120g) while continuing to whisk. Beat until the mixture becomes stiff and glossy.
Add the Remaining Sugar:
Slowly add the remaining 120g of sugar while whisking. Continue until the meringue is thick, smooth, and shiny.
Fold in Cornflour and Vinegar:
Gently beat in 1 Tbsp of cornflour and 1 tsp of white vinegar until just combined. This helps create a crisp shell with a soft, marshmallowy center.
Shape the Meringue Nests:
Spoon 8 equal portions of the meringue onto your prepared baking tray. Shape each into a small nest and make a hollow in the center for the filling.
Bake the Mini Pavlovas:
Place the tray in the oven and bake at 125°C for 25 minutes. Then reduce the heat to 100°C (212°F) and bake for another 25 minutes. The pavlovas should be crisp on the outside but soft and gooey inside.
Let the Meringues Cool:
Take the meningues out of the oven and allow them to cool completely before filling.
Make the Passionfruit Crème:
While the meringues are cooling, prepare your luscious passionfruit crème.
Combine the Ingredients:
In a small saucepan, whisk together: 200 ml passionfruit pulp, fresh
2 Tbsp lemon juice
70 g castor sugar
20 g cornflour
Whisk until smooth and well combined.
Cook the Crème:
Place the saucepan over medium-high heat and cook while whisking constantly to prevent burning. The mixture will start to bubble and thicken.
Add the Butter:
Once thickened, remove the pan from the heat. Whisk in the cold butter until the crème is silky and smooth. Set aside to cool completely.
Fill the Pavlovas:
Just before serving, fill each meringue nest with a generous spoonful of passionfruit crème and top with a dollop of softly whipped cream.
Garnish and Enjoy:
Top with a few fresh mint leaves and a light dusting of icing sugar for a beautiful, refreshing finish.

Notes

You can make the passionfruit creme 2 or 3 days ahead and keep it in the fridge.

You can absolutely make the mini pavlova ahead of time—with a few tips to keep them crisp and lovely:

How far in advance?
Meringue bases (mini pavlovas or a large pavlova) can be made 1–2 days in advance.

Do not assemble (i.e., no cream or fruit) until just before serving, as moisture will soften the crisp outer shell.

Storage Tips:
Once completely cool, store the pavlovas in an airtight container at room temperature.

Place a sheet of baking paper between layers if stacking.

Avoid humid environments—moisture is meringue’s enemy!

Keyword Passionfruit cloud, pavlova and passionfruit

passionfruit clouds