Swiss Meringue Pavlova with Lilikoi (Passion Fruit) Curd

If you ever find yourself with a surplus of egg whites, this recipe is for you! Pavlovas are super easy to make and result in a stunning display piled high with whipped cream and fresh fruit. In this version, I put a simple vanilla bean whipped cream over the meringue base allowing for the lilikoi curd to shine through. If you have never had a pavlova before, you will be surprised by the marshmallowy center hiding under the crunchy exterior. It is a real treat!

In this post I will go over:

• A brief history of the pavlova
• The different methods of making meringue and why I prefer Swiss meringue
• Information about lilikoi (also known as passion fruit) and the flower you see on top of this cake

A Brief History of Pavlova

This dessert is named after a famous Russian ballerina, Anna Pavlova. Depending on who you ask, people will either say that the pavlova was created in New Zealand or Australia around the year 1926. In New Zealand, they claim that it was created in Wellington and inspired by the billowy tutu. In Australia, they will say it originates from a hotel in Perth. The story goes that a dinner guest exclaimed that the dessert was “light as Pavlova” (source). Which story do you believe?

Well… turns out, it may be neither! Dr. Andrew Paul Wood, a New Zealand art historian, and Annabelle Utrecht, an Australian researcher, teamed up to research the origins of pavlova (you can see some of the primary sources here). They discovered nearly 150 recipes for meringue-based cakes that predate 1926, primarily found in the United States and the UK (source). It is thought that an early version of the pavlova cake comes from the Germanic tortes that were popular in the American Midwest in the 1860s (source). They also discovered other desserts that are named after Pavlova, like Strawberries Pavlova, that don’t look like the pavlovas we see today.

Wood and Utrecht believe that the recipe for the meringue-based pavlova traveled to Australia and New Zealand via a recipe on the back of a cornstarch box (source). Cornstarch is the ingredient that gives pavlovas a marshmallowy texture. Even though meringue-based cakes and desserts named after Pavlova existed before, it is still believed that either Australia or New Zealand was the first to assign the Pavlova name to this particular meringue-based cake.

Different Types of Meringue

There are three different methods to make meringue:

1. French Meringue (most common): This is made by whipping raw egg whites and sugar to stiff peaks. The egg whites stay raw until baking.
2. Italian Meringue: This involves whipping egg whites and mixing in a hot sugar syrup. This syrup it hot enough to start cooking the egg whites.
3. Swiss Meringue: This process includes gently warming the egg whites and the sugar in the same bowl over simmering water until the sugar is completely dissolved and the temperature reaches 160 degrees F.

The Swiss method is the easiest way to get a more stable meringue that can withstand humidity and warmer weather. The French method can result in “weeping,” or a seeping of moisture. This is a more temperamental method because you need to add the sugar at the precisely right time. I didn’t test with the Italian method because why work with hot syrup when you can mix something over simmering water?

If you want to read more about the science behind these different techniques, I recommend this article by Cooks Illustrated.

About Lilikoi

My love of lilikoi is well documented at this point! “Lilikoi” (pronounced Lil-A-Koy) is the Hawaiian word for passion fruit. It is a small, round fruit grown on a vine. They are filled with little sacs of juice and black seeds. They are very sweet, tart, and fragrant. It is common to see lilikoi in juice form, mixed into drinks, or used in desserts.

I went on somewhat of a mission to find a lilikoi flower to decorate this cake. They are such pretty and exotic looking flowers. I drove all around Maui looking for a vine. The flowers only last a few hours once open so you have to catch them at just the right time. I ended up getting this flower from a neighbor on Nextdoor- I was so touched that she went out of her way to gift this to me. Sometimes my faith in humanity is restored!! Thank you, neighbor!

Note: If you decorate with real flowers, wrap the stem in green florist tape to protect the cake.

I love using lilikoi in a curd because you get a strong punch of lilikoi flavor without the bitterness. You can also use this curd for dunking beignets (highly recommend) or substituting this for the lemon filling in these lamingtons (would be delish with the coconut). I also have a recipe for a savory pizza using lilikoi. What kind of lilikoi recipe do you want to see next??

Enjoy!

I hope you love this pavlova. I topped it with blueberries and a passion flower but feel free to add any fruit you have on hand (strawberries, raspberries, etc). Please leave a review if you make one and tag @anchoredbaking and #anchoredbaking so I can see your creation!!