Peach and Passionfruit Pavlova Roll

"I found this delicious sounding recipe here:"
photo by Buzymomof3 photo by Buzymomof3
photo by Buzymomof3
photo by Buzymomof3 photo by Buzymomof3
photo by Buzymomof3 photo by Buzymomof3
photo by Buzymomof3 photo by Buzymomof3
photo by Artandkitchen photo by Artandkitchen
Ready In:


  • 34 cup caster sugar
  • 4 egg whites
  • 12 cup sliced almonds
  • 300 ml thickened cream
  • 1 tablespoon powdered sugar icing
  • 400 g sliced peaches in juice, drained, chopped
  • 2 passion fruit, halved
  • icing sugar, to serve


  • Preheat oven to 180°C/160°C fan-forced.
  • Grease a 25cm x 30cm Swiss roll pan.
  • Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
  • Using an electric mixer, beat egg whites until stiff peaks form.
  • Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
  • Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
  • Bake for 10 minutes or until top just starts to brown.
  • Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
  • Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
  • Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

Questions & Replies

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  1. An special pavlova version with a lot of taste as the passionfruit was wonderful with it!<br/>After baking it was not easy to roll, I had to crackle the already cripy borders, but finally this came well.<br/>Intersting was to see as while baking the base did not only risen but spread as well!<br/>I made the filling easy using some light whipped cream and light cream cheese. <br/>My guests were really surprised form this roll!<br/>Thanks a lot!
  2. I fell in love with pavlova in Australia and this sounded easy. I didn't know what was meant by "thickened cream", so I made the cream from Recipe #484190 which was a bit too thick and not quite sweet enough for me (though my DD loved it). Put lots of fruit in it instead of just peaches. Next time I'll make the creme from my Recipe #447850. Thanks Tea Girl! Made for ZWT8 trip to Australia/New Zealand.


<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
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