Easy Tropical Pavlova
Oh, how I love it when the sun shines — it makes me want to eat all the colourful fresh fruit!! So here’s my Easy Tropical Pavlova! Clearly, you don’t just need to have it in spring and summer, but I fancied doing something light and without the red berries for a change.
I also think it’s the most amazing summer party dessert!! When you’re struggling to know what to serve or what to take to a party 🙂
There’s something about pavlova that feels like sunshine on a plate — crisp clouds of meringue, soft marshmallow centres, and fruit spilling over the top in bright, juicy colour.
My easy spring pavlova version is my new favourite: a delicate crispy meringue layered with silky lemon curd and piled high with kiwi, sweet oranges, mango, and tangy passion fruit.
It’s fresh, vibrant, and just the right balance of sweet and sharp. The lemon curd cuts through the sweetness of the meringue beautifully, while the tropical fruit brings bursts of acidity and fragrance in every bite. I love serving this when the weather starts to warm up and the tables move outdoors again.
The best part is how effortlessly impressive this tropical pavlova looks. The swirls of cream, glossy passion fruit, jewel-like kiwi slices, and golden mango make it feel like a celebration dessert, even though it’s surprisingly simple to put together.
If you’re looking for a showstopping dessert that tastes as bright as it looks, this spring pavlova is it.
The most perfect thing about this is not only that it’s stunning to look at, but it’s delicious to eat too.
When should I make my Easy Tropical Pavlova?
Make the actual pavlova base the day before and decorate it as late as possible on the day you intend to eat it — which is great for planning.
How to make this Easy Tropical Pavlova
***See recipe card at the bottom of this post for FULL instructions***
Firstly, don’t be afraid of meringue! It’s really simple — I think people overcomplicate it.
Step 1 – Prepare Your Equipment
Ensure your mixing bowl, whisk, and utensils are completely clean and grease-free, as any traces of fat can prevent the meringue from whipping properly.
Rub a cut lemon over the bowl and whisk to remove any remaining grease.
Step 2 – Make the Meringue to form your pavlova
Add the egg whites to the bowl and whisk on medium speed until soft peaks form. This can take 5 minutes or longer.
Step 3 – Add the Sugar
Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on medium speed.
Allow each spoonful to dissolve before adding the next. Scrape down the sides of the bowl occasionally with a spatula.
Continue until all the sugar has been incorporated.
Step 4 – Whisk Your Meringue to Stiff Peaks
Increase the mixer speed and whisk until the meringue becomes thick, glossy, and holds stiff peaks.
Step 5 – Shape the Pavlova
Spoon the meringue onto a lined baking tray within a prepared 8-inch circle template.
Using a knife or spatula, shape the meringue with upward strokes around the edges to create the classic pavlova shape. Make a slight well in the centre for the filling of cream and tropical fruits 🙂
Step 6 – Bake Your Pavlova Base
Place the pavlova into the preheated oven, reduce the heat, and bake for 90 minutes.
Once baked, turn off the oven and leave the pavlova inside to cool completely with the oven door slightly open.
Do not worry if the centre sinks or collapses slightly, as it will be filled with cream and fruit, when you assemble your tropical pavlova .
Step 7 – Decorate your tropical fruit pavlova
Top the cooled pavlova with whipped cream, swirl through lemon curd, and decorate with tropical fruit before serving.
Top Tips for Your Tropical Fruit Pavlova
- Make sure your utensils are spotlessly clean and free of grease.
- Do not worry if your pavlova collapses in the middle.
- Be very gentle when moving the baked pavlova.
- Cracks are NORMAL and add to the charm of homemade pavlova.
Leftover Tropical Fruit Pavlova
What is this?
No, seriously — if you have any leftovers, as long as you keep them in the fridge, they will be good for a day or so.
Other Lovely (and Easy) Desserts
And finally — if you love this pavlova, I think you’ll love my:
No Bake Lemon & Ginger Cheesecake
No Bake Strawberry Cheesecake
How pretty!! Perfect for strawberry season.
Easy Tropical Pavlova
Equipment
- 1 Stand mixer with whisk
- 1 Baking tray
- Sheet grease proof paper
Ingredients
Pavlova - meringue base
- 360 g Caster sugar
- 180 g Egg Whites (approx 6 egg whites)
- 1/2 Lemon
Topping
- 8 oz Double Cream
- 6 teasp Lemon Curd
- selection of tropical fruits Kiwi, mango, passionfruit, orange segments & blueberries - or whatever you fancy
- 3 Kwi fruits
- 1/2 Mango
- 1 Orange
- 2 Passion fruits
- 100 g Blueberries
Instructions
- Preheat oven to 150C/300F/Gas 2
- Prepare your pbaking tray by adding a piece of parchment or baking paper and drawn round an 8" plate with a pencil - place on one side
- Make sure your bowl, whisk, and utensils are completely clean and grease-free. Rub a cut lemon over the bowl and whisk to remove any traces of grease.
- Add the egg whites to the bowl and whisk on medium speed until soft peaks form. This can take 5 minutes or more.
- Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on medium speed. Make sure each spoonful has dissolved before adding the next. Scrape down the bowl occasionally with a spatula.
- Once all the sugar has been added, increase the mixer speed and whisk until the meringue is thick, glossy, and forms stiff peaks.
- Spoon the meringue onto a lined baking tray within a prepared 8-inch circle. Use a knife or spatula to shape the sides with upward strokes and make a slight well in the centre.
- Place the pavlova into the preheated oven, reduce the heat immediately to 110C/225F/Gas 1/4, and bake for 90 minutes.
- Turn off the oven and leave the pavlova inside to cool completely with the oven door open.
- When you are ready to serve whip your cream and top the pavlova (do not worry if the centre has collapses) top with whipped cream
- Swirl through your lemon curd with a spoon
- Finally decorate with all your beautiful tropical fruits, dust with icing sugar before serving if you fancy it.
Notes
Nutrition