Pavlova Roll with Passion Fruit Cream

For dessert, Sydney and Joyce made a Pavlova Roll with Passion Fruit Cream for the the South Arm Cooking Club for seniors. This is a less guilt dessert as the Pavlova is made with egg whites only.

My first tasting of a pavlova was at Sweet William’s Dessert during one of the cake meet with Polly.


The Pavlova Roll with Passion Fruit Cream is delightfully light and fragrant. The passion fruit seeds give a surprising crunch to this light cake.


Passion fruit is native to South America and widely grown in India, New Zealand, the Carribbean, Brazil, Colombia, Ecuador, Indonesia, California, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa. No wonder I saw a twinkle in Sydney’s eyes when he knew he is making this dessert. Sydney is borned in South Africa.

The passion fruit comes in yellow or dark purple at maturity. It has a soft to firm, juicy interior filled with numerous edible seeds. It has a very fragrant aroma, almost like guava to me.

The purple varieties have traces of cynogenic glycosides in the skin, and hence are mildly poisonous. However, the thick, hard skin is hardly edible and if boiled to make jam, the cyanide molecules are destroyed at high temperatures.



  • 8 egg whites (about 1 cup)
  • 1 1/4 cups granulated sugar
  • 1 tablespoon white vinegar (we substituted with cider vinegar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon icing sugar


  • 3/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing sugar
  • 1/3 cup passion fruot (or pulp from 2 passion fruits)


  • 1 mango, peeled and cut in matchsticks (or 1 cup sliced strawberries)


Please note that the whipping cream was left out in the photo above as it was kept cool in the refrigerator.


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