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Naomi Watts pavlova recipe with a crisp shell topped in whipped cream and fresh passionfruit
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Naomi Watts Pavlova Recipe

A crisp-shelled, marshmallow-centered pavlova topped with whipped cream and fresh passionfruit, tested until it stopped weeping.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 285kcal

Ingredients

For the meringue shell:

  • 4 large egg whites, room temperature
  • 1 cup caster sugar
  • 2 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract

For the topping:

  • 11/2 cup heavy whipping cream
  • 4 –5 fresh passionfruit, halved
  • 1 cup sliced strawberries
  • 1 kiwi, sliced

Instructions

  • Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • Beat the room-temperature egg whites on medium-high speed until soft, foamy peaks form, about 2–3 minutes.
  • With the mixer running, add the caster sugar one tablespoon at a time, beating a full 20 seconds between each addition, about 4 minutes total.
  • Continue beating until the meringue is thick, glossy, and holds a stiff peak. Rub a pinch between your fingers to confirm it's smooth, not gritty.
  • Sift the cornstarch over the meringue and add the vinegar and vanilla. Fold gently until just combined.
  • Mound the meringue onto the parchment-lined sheet into an 8-inch circle, creating a shallow well in the center with the back of a spoon.
  • Bake for 90 minutes without opening the oven door.
  • Turn off the oven and leave the pavlova inside with the door closed for 1 hour, then crack the door and let it cool fully to room temperature.
  • Whip the cream to soft peaks and spread it into the well of the cooled shell.
  • Top with passionfruit pulp, strawberries, and kiwi. Serve within 2 hours of topping.

Notes

  • Store the bare, untopped shell in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
  • Once topped with cream and fruit, the pavlova is best eaten within 2 hours before the shell begins to soften.
  • For a dairy-free version, substitute the whipped cream with a whipped coconut cream topping and serve within 1 hour of assembling.
  • If using granulated sugar instead of caster, slow the addition to about 30 seconds per tablespoon to ensure it fully dissolves.