Pavlova roulade with passionfruit and lime syrup

  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


Passionfruit and lime syrup
  • 3/4 cup passionfruit pulp (4 to 6 passionfruits)
  • 1/3 cup caster sugar
  • 1 teaspoon lime zest
  • 1 1/2 tablespoon lime juice
  • 2 tablespoon water
  • piece of lemon
  • 4 egg whites
  • 3/4 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 bananas, peeled and cut lengthways into 5mm-thick slices
  • 250 gram strawberries, washed, trimmed and quartered


Pavlova roulade with passionfruit and lime syrup
  • 1
    Make passionfruit and lime syrup using method below.
  • 2
    Preheat oven to 180°C/160°C fan forced.
  • 3
    Make meringue using method below.
  • 4
    Line tray with baking paper. Spoon meringue onto tray and spread out to even thickness.
  • 5
    Bake for 20 minutes. Switch off oven and leave meringue inside to cool for 30 minutes. Remove from oven and let cool completely on tray.
  • 6
    Place sheet of baking paper on top of cooled meringue and invert so underside is on top.
  • 7
    Whip cream and vanilla in electric mixer to firm peaks.
  • 8
    Cover surface of meringue with banana slices then cover with whipped cream.
  • 9
    Lift meringue over on itself (lengthways) to form a long roll, pulling off baking paper as you go. Place onto serving platter seam side down. Discard paper.
  • 10
    To serve, pour over passionfruit syrup and top with strawberries.
  • 11
    Rub lemon around inside of mixer bowl and over whisk attachment. This helps to stabilise the egg whites and add volume. Whisk egg whites until foamy, add sugar gradually keeping foamy, continue to add sugar gradually until meringue is thick and glossy. Add vanilla with remainder of sugar.
Passionfruit and lime syrup
  • 12
    In small saucepan, bring passionfruit pulp, sugar, lime zest, lime juice and water to boil over medium-high heat. Boil for about 8 mins until syrupy. Remove from heat, transfer to small bowl and cool slightly. Refrigerate until cold.