Recipes

Mini Pavlovas with Passionfruit Curd

Published 1 September 2025

There’s something joyful about a pavlova, and these mini versions, crowned with silky passionfruit curd and bursts of fresh fruit, are a little celebration on a plate. Pair them with a chilled glass of our Reserve Sauvignon Blanc.

Ingredients

8 egg whites

2 cups caster sugar

4 tsp cornflour

2 tsp lemon juice

1 tsp vanilla extract

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½ cup fresh passionfruit pulp

½ cup caster sugar

2 Tbsp lemon juice

4 egg yolks

6 Tbsp butter

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Whipped cream

Fresh blueberries

Extra passionfruit

Mint leaves

Method

  1. Meringues: Preheat oven to 180°C (fan off). Line a tray with baking paper. Whisk egg whites to stiff peaks, then gradually beat in sugar until glossy. Gently fold in cornflour, lemon juice, and vanilla. Spoon into 10cm rounds. Reduce oven to 150°C and bake for 30 mins. Turn off oven and leave pavs inside to cool completely.
  2. Curd: Combine passionfruit pulp and sugar over a double boiler and stir until sugar dissolves. Whisk egg yolks with lemon juice in a separate bowl. Slowly add the warm passionfruit to the yolks, whisking constantly, then return everything to the heat and stir until thick. Finish with butter and chill.
  3. To assemble: Top each pavlova with whipped cream, curd, fresh blueberries, a splash of passionfruit, and a mint leaf or two.

Pairs with

Reserve Sauvignon Blanc

This vibrant, classic Marlborough Sauvignon Blanc bursts with tropical fruit, passionfruit, and blackcurrant. Its layered palate of citrus and ripe herbs finishes with fresh, juicy acidity.

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