I'm super excited to share this Mega Pavlova recipe with you all! It has to be one of the most highly requested recipes I've posted on social media. It's also a family favourite in our household and requested every year for our Aussie Summer Christmas.
The images feature three variations, and I’ve included all the options in the recipe. There’s a Berry with Lemon Curd & Fresh Mint, a Mango, Passionfruit & Lime with Toasted Coconut, and a Mango, Raspberry & Passionfruit version.
This dessert isn’t just for summer either—poached stone fruits, spiced pears, or rhubarb would be delicious, too. For a twist, try adding half a teaspoon of cinnamon to the meringue mixture; it brings a warm, spiced flavour that pairs wonderfully with poached fruits. Yum!
I recommend baking the meringue in the afternoon or evening before you need it and allowing it to cool completely in the oven overnight. While you can store the meringue for a few days, I’ve found that if it comes into contact with moisture, it can become soft and may even cave in the centre when you add the toppings. That said, if the meringue shell separates slightly from the marshmallow centre or sinks a bit under the weight of the toppings, don’t worry! It’s all part of the charm of this deliciously messy dessert. If you encounter a ‘meringue mishap’ that can’t be fixed, I often serve it as a deconstructed dessert by smashing the meringue on a platter, topping it with cream and fruit, and embracing the delightful chaos.
I like to assemble the pavlova close to serving time, especially for the 'mega berry' version, as the weight of the berries can put pressure on the meringue shell. I prepare the whipped cream, wash and chop the berries, and pick the mint leaves ahead of time, so everything is ready to go.
Once assembled, the pavlova will stay crisp for a few hours. However, if you leave it in the fridge overnight with the cream and fruit on top, it will likely go soft. For the best results, add the toppings to the meringue just before serving.
Some meringue recipes call for cornflour or cornstarch for stability, but I like to skip it—I find it affects the texture and flavour once cooked. Instead, a tablespoon of lemon juice works beautifully to create a thick, glossy meringue that holds its shape perfectly.
Hope you love this one! Please let me know if you have any questions, and tag me if you make it @gatherandfeast
I also have a Meringues with Vanilla Mascarpone Cream, Passionfruit Curd, Berries & Fresh Mint recipe that you may love. It's a mini version of this recipe! And also this Mango, Lime & Toasted Coconut Smashed Pavlova with White Chocolate.
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Ingredients
Gluten-free, Nut-free 
45 minutes preparation time + 2 hours 30 minutes cooking time (+ cooling time) 
10-12 Meringue
- 300ml egg whites (about 8 large eggs)
- 340g (2 1/2 cups) caster sugar
- 1 teaspoon lemon juice, apple cider vinegar, or white vinegar
Lemon or Passionfruit Curd
- 8 egg yolks
- 225g (1 cup) caster sugar
- 4 lemons, zest and juice (250ml) OR 250ml of passionfruit pulp
- 170g unsalted butter, roughly chopped (or coconut oil for a dairy-free option)
Vanilla Mascarpone Cream
- 600ml thickened/heavy whipping cream
- 250g mascarpone
- 1 tablespoon vanilla bean paste or extract
Toppings (choose one)
For Mega Berry Pavlova:
- 250g fresh strawberries, sliced
- 250g fresh blueberries
- 250g fresh raspberries
- 250g fresh blackberries
- Small bunch of fresh mint
- Freeze-dried strawberries or raspberries (optional)
For Mango Passionfruit Pavlova:
- 1 large fresh mango, sliced
- Pulp of 2 passionfruits
- Zest of 1 lime
- Toasted coconut, flaked or shredded
For Mango, Raspberry & Passionfruit Pavalova:
- 1 large fresh mango, sliced
- 250g fresh raspberries
- Pulp of 4 fresh passionfruits
Method
Make the Meringue
- Preheat oven to 150°C/300°F.
- In a large, clean bowl, whip the egg whites on medium speed with a stand mixer or hand beaters until soft peaks form (2–3 minutes).
- Gradually add the sugar to the egg whites (whipping the whole time), 1 tablespoon at a time, waiting 20–30 seconds between additions.
- After all the sugar is incorporated, whip the mixture on medium speed for another 6 minutes. Add the lemon juice or vinegar and continue beating for another 3–4 minutes, until the meringue is thick and glossy. If you rub the mixture between your fingers, it should feel completely smooth, with no sugar grains. If you still feel grains, continue whipping for a few more minutes to ensure all the sugar has dissolved.
- Line a large baking tray with baking paper. Scoop the meringue onto the tray and shape it into a large round mound. Use a spatula to create tall, swooping edges around the outside.
- Place the tray in the oven, then reduce the temperature to 110°C/230°F. Bake for 2 hours and 30 minutes.
- Turn the oven off and leave the meringue inside with the door closed until it cools completely—ideally overnight, or at least for 6–8 hours. This step is crucial! Avoid the temptation to remove the meringue earlier, as it may crack, collapse, or become soft.
Make the Lemon or Passionfruit Curd
- While the meringue is baking, prepare the curd. This is a great way to use the egg yolks that may otherwise go to waste.
- In a medium saucepan, whisk together the egg yolks, sugar, lemon zest, and lemon juice (or passionfruit pulp).
- Cook over medium heat, stirring continuously, until the mixture thickens.
- Add the chopped butter (or coconut oil), stirring until melted and fully incorporated. Set aside to cool.
Assemble the Pavlova
- In a mixing bowl, whip the cream with vanilla until stiff peaks form, by hand or using a low to medium speed to keep it smooth.
- Gently fold in the mascarpone.
- Spoon the vanilla mascarpone cream over the meringue base.
Top with your choice of toppings:
- Mega Berry Pavlova: fresh berries, curd, mint leaves, and crushed freeze-dried berries (optional).
- Mango Passionfruit Pavlova: mango slices, passionfruit pulp, lime zest, and toasted coconut flakes.
- Mango, Raspberry & Passionfruit Pavlova: mango slices, raspberries, and passionfruit pulp.
NOTES
- Perfect Meringue Tips: Make sure your mixing bowl and beaters are completely clean and free from any grease, as even a small amount of fat can prevent the egg whites from whipping up properly. Add the sugar gradually to ensure it fully dissolves, which will give you a glossy, stable meringue. Rub a bit of the meringue between your fingers to check for any remaining sugar grains. Cooling the meringue slowly in the oven is essential for preventing cracks and maintaining a light, crisp texture. Overnight cooling is ideal for best results.
- Curd Consistency: Stir the curd continuously over medium heat to prevent it from scrambling. The curd is ready when it thickly coats the back of a spoon. If you'd like an extra smooth curd, strain it through a fine-mesh sieve after cooking to remove any zest or small lumps. I personally don't strain it.
- Dairy-Free Variations: For a dairy-free version, use coconut oil in the curd and replace cream and mascarpone with dairy-free alternatives (like whipped coconut cream or a vegan mascarpone).
- Whipping and Folding the Cream: Whip the cream at a low to medium speed to avoid over-whipping, which can lead to a grainy or curdled texture. You want the cream to be smooth and able to hold its shape. Carefully fold in the mascarpone at the end; overmixing can make the mascarpone grainy, so be gentle for the best texture.
- Serving Suggestions: This pavlova is best served immediately after assembly, as the cream and fruit toppings can soften the meringue over time. For a beautiful presentation, garnish with fresh mint leaves and a sprinkle of freeze-dried fruit for added colour and texture.
- Storage: Store any unassembled components separately: keep the meringue in an airtight container at room temperature, the curd and whipped cream in the refrigerator. Once assembled, pavlova is best enjoyed the same day.
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