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Recipe: Kiwi and Passion Fruit Pavlova

Did you know that the Pavlova dessert was named after the Russian ballet dancer Anna Pavlova? The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.

It was said “She does not dance; she soars as though on wings.” Perhaps this is why it is such a light, airy dessert.

Guests sailing on all cruises, not just those to Australia and New Zealand, can sample the delicious dessert that’s featured on the Master Chefs International Dinner menu.


12 oz sugar
4.2 oz egg whites
1 oz corn starch
1 teaspoon vinegar
0.75 teaspoon vanilla
10 fl oz heavy cream, whipped
1.7 pounds kiwi, skin removed and sliced
5.25 oz passion fruit purée
5.25 oz readymade raspberry sauce
0.4 oz powder sugar

Beat egg white until very stiff, fold in the corn starch, continue beating while adding sugar gradually until stiff, then fold in the vinegar and vanilla.

Pile with an ice cream scooper on a parchment paper lined sheet pan. With the back of the ice cream scoop shape the meringue. Bake 30 minutes 150 C and then 30 minutes 100 C. Remove from oven and cool down.

Beat heavy cream and powder sugar until soft peaks form. Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit, passion fruit purée and raspberry sauce. Serve and enjoy!

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