{"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer MjdmZjI0NjU4MzFjYjIxOGM1MjlkNTcxNjBhNzY1YzAzMGU3YWE2YjViNDhhOTJjZTgxMzRiNjE0ZmU5NmVkNg","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}

Passion fruit pavlova with wines to match – Michel Roux Jr

These delicious desserts are the perfect way to impress your guests with minimal work entailed. A crisp meringue with a soft and gooey interior, topped off with a tangy passion fruit cream ticks all of the right boxes.

Pavlova with wine – Michel Roux Jr

Makes 15 individual desserts


To prepare the meringue:

  • 4 egg whites
  • 200g caster sugar
  • 1 tbsp cornflour

To prepare the filling:

  • 200ml whipping cream
  • 6 passion fruits
  • 3 tbsps icing sugar
  • 1 scraped vanilla pod
  • 1 tbsp Malibu


Preheat your oven to 120 degrees C

When making a meringue make sure your egg whites are at room temperature and that your mixing bowl is nice and clean.

  1. Whisk the whites on a medium speed until doubled in volume and foamy.
  2. Then progressively add in the sugar and cornflour to obtain a stiff and glossy meringue.
  3. Directly place in a piping bag fitted with a large nozzle. Delicately pipe nests of 6 cm wide and 6 cm high on a baking tray previously lined with greaseproof paper.
  4. Use a wet spoon to create a dip in the middle of the meringue; where the cream will be able to sit in.
  5. Bake for 35 to 45 minutes until crisp on the outside and soft in the middle.
  6. Whisk the cream until soft peaks appear and the cream resembles a Chantilly.
  7. Then sift in the icing sugar, scraped vanilla and alcohol and whisk a little more.
  8. Finally, scoop out the seeds and juices of the passion fruits and gently fold into the cream.
  9. Fill the meringue nests with the cream and devour.

Roux’s wines to match with passion fruit pavlova

Brown Brothers, Special Late Harvested Orange Muscat and Flora, Victoria, Australia, 2013

Boasting floral and citrus notes with a crisp texture and powerful finish, the flavours of this particular wine act as a superb extension to the exotic melodies of the pavlova. Light, playful and satisfying.

Buy it: £5.24 Waitrose Cellar

Changyu, Golden Diamond, Vidal, Icewine, Liaoning, China 2009

A nimble ice wine with a honey-blossom tang, which is sure to go well with a large variety of desserts. Subtle and pleasant on the palette, not overwhelming and providing a refreshing, tropical finish.

Buy it: £25.99 All About Wine

Rolly Gassmann, Riesling Kappelweg Vendanges Tardives, Alsace, France 2005

This suave medium-dry white is sure to satisfy, with a variety of noticeable flavours including orange peel and honey, as well as the addition of a parched exotic tang that will no doubt compliment this dessert. A special wine for a special event.

Buy it: £30.00 Waitrose Cellar

More about the wines

I suggest something a little different with this light and exotic dessert. The Brown Brothers special late harvested orange Muscat 2013 is full of fragrant floral aromas. This delicate and accomplished dessert wine has a subtle hint of orange; the perfect supplement to the moreish meringues.

I really enjoy Icewine with desserts and this wild card will definitely get your taste buds going. The Changyu Golden Diamond 2009 from China has balanced biscuit flavours and fresh citrus notes. Served cold this sweet wine delivers all its complexity.

Finally, for a special occasion why not try the superb Rolly Gassmann Riesling with notes of honey, candid peel and dried mango. Although a little pricey, this delicious white wine delivers all the right fragrances.

More recipes:

Latest Wine News