Strawberry, lychee and passion fruit pavlova

Posted on: 07 July 2017 by Eloise Craven-Todd

Get into the Wimbledon spirit with this delicious summer Strawberry, lychee and passion fruit pavlova.

Strawberry, lychee and passion fruit pavlova

Preparation time: 25 minutes, plus cooling
Cooking time: 60 minutes
Serves: 10


  • 4 egg whites
  • 315g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 1 tbsp corn flour
  • 400g strawberries, hulled and quartered
  • 8 lychees (peeled and stoned if fresh, or tinned), halved
  • 2 passion fruit
  • 1 tbsp light brown muscovado sugar
  • 400ml whipping cream


  1. Preheat the oven to 180°C, gas mark 4. Beat the egg whites and caster sugar together with electric beaters on a high speed for 10–15 minutes, until thick and glossy. In a separate small bowl, stir the vinegar and vanilla into the cornflour until smooth, then add to the meringue, beating for 1 more minute.
  2. Line a large, flat baking tray with baking parchment, then dollop the pavlova mixture into the centre. Spread out evenly to form a 23cm circle, keeping it as round and even as possible.
  3. Place the pavlova in the oven, then immediately reduce the temperature to 100°C, gas mark ¼, and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool. Once completely cool, carefully transfer to a serving plate.
  4. Put the strawberries, lychees and passion fruit pulp in a bowl with the muscovado sugar. Mix gently but thoroughly and leave for 5 minutes until the sugar has dissolved. Whip the cream to medium-soft peaks and spread evenly over the pavlova. Spoon over the fruit and serve at once.

For more Wimbledon inspired recipes, visit Waitrose

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