Individual Strawberry and Passionfruit Pavlovas

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If you’re bored and looking for a chance to show off your baking skills to the rest of the country, then Apia’s Get Set Go Bake competition is for you.

Highly regarded professional chef Matt Golinski is creating five dishes – one every fortnight – and wants you to recreate each, but with a twist, to win a Delicious Magazine subscription and a $200 grocery voucher for Coles, Woolworths or Harris Farm.

You’d be hard-pressed to find an Aussie who doesn’t have fond memories of pavlova. This NZ-invented, Australian-claimed recipe is so versatile and fresh that it never seems to go out of style.

Different home cooks have a preferred way of baking this fan-favourite dessert, so we asked Matt to curate this divine twist on an old classic. The result is Individual Strawberry and Passionfruit Pavlovas.

With a melody of dreamy meringue, strawberry and passionfruit, you simply must put time aside to try this yourself.

Makes 12


  • 150g egg whites
  • 300g castor sugar
  • 2 teaspoons cornflour
  • 1 teaspoon vinegar
  • 2 punnets strawberries, sliced
  • 1/4 cup passionfruit pulp (about 3 passionfruit)
  • 1/2 cup castor sugar
  • 2 tablespoons water
  • 600ml thickened cream, whipped
  • 1/2 cup mint or lemon balm leaves
  • icing sugar for dusting


Preheat the oven to 120°C.

Whisk the egg whites until soft peaks form, then slowly add the castor sugar and continue whisking until stiff and glossy.

Fold in the cornflour and vinegar and scrape the mixture into a piping bag.

Line two baking sheets with baking paper and pipe 6 balls of meringue mixture (about half the size of a tennis ball) on each tray, leaving plenty of space between each.

Using the back of a wet spoon, make a small indent in the top of each ball to create a little ‘nest’.

Bake for 1 hour, then turn off the oven and allow the pavlovas to cool without opening the oven door.

Place the passionfruit pulp, castor sugar and water in a small saucepan and simmer until the sugar has dissolved. Cool.

Once the pavlovas have completely cooled, fill each ‘nest’ with whipped cream and top with sliced strawberries.

Transfer to serving plates and drizzle with passionfruit syrup, garnish with mint or lemon balm, and dust with icing sugar.

Serve immediately.

Simply head to Apia’s Facebook page, find the brioche recipe video – or any of the recipes that follow – create your own version and share in the comments section of the video for your chance to win.

The top five entries for each recipe will be selected by Apia and shared with Matt who will personally select the winners.

The Individual Strawberry and Passionfruit Pavlovas competition finishes on 2 September, so you still have plenty of time to perfect your entry. But if you can’t get baking before then, don’t worry, you can enter the next round the following week.

So, are you ready to Get Set and Go Bake?

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This Chocolate and Raspberry Pavlova is a new twist on an old favourite.

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Try this divine mash-up of passionfruit, sponge and meringue for dessert.

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