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There’s nothing quite like the first bite of a sweet, airy pavlova, especially when summer beckons us with sunlit gatherings. As I was mixing up a batch of my favorite lemon curd one sultry afternoon, the vibrant tang of passion fruit captured my imagination and transformed this dessert into something uniquely refreshing. The result? A luxurious Passion Fruit Lemon Curd Stacked Pavlova Cake that not only sings with flavors but will also delight anyone lucky enough to share it.

Imagine layers of crisp meringue, each bite revealing a melt-in-your-mouth softness that gives way to a rich, creamy mascarpone topping. This dessert plays with textures and tastes, making it the perfect showstopper for your next barbecue or picnic. Plus, it’s gluten-free and boasts no flour, letting the freshness of summer shine through. Get ready to enjoy a light yet indulgent treat that will elevate any occasion, sparking joy and celebration with every delightful slice!

Why is Passion Fruit Lemon Curd Stacked Pavlova Cake a Must-Try?

Light & Airy: This dessert features layers of crunchy meringue and airy cream, providing delightful contrast in every bite.
Tangy & Sweet: The combination of passion fruit and lemon curd creates a refreshing burst of flavor that’s perfect for summer.
Gluten-Free Delight: A flourless recipe means everyone can indulge without worry, making it a great choice for gatherings.
Impressive Presentation: With its stunning layers and vibrant colors, it’s sure to wow your guests at any event!
Easy to Make Ahead: Prepare components in advance for a stress-free assembly on the day you serve. Don’t forget to check out my make-ahead tips to plan perfectly!
Versatile: Feel free to experiment with different curd flavors to suit your taste, bringing endless possibilities to your table.

Passion Fruit Lemon Curd Stacked Pavlova Cake Ingredients

For the Pavlova
• Egg Whites – 6 large, crucial for creating a light, airy meringue structure.
• Granulated Sugar – 1 ½ cups, choose fine sugar for a smoother meringue.
• Cream of Tartar – 1 teaspoon, helps stabilize the meringue; substitute with lemon juice if needed.
• Cornstarch – 1 tablespoon, absorbs moisture for the ideal pavlova texture.

For the Lemon Passion Fruit Curd
• Egg Yolks – 6 large, the base for a rich curd.
• Granulated Sugar – ¾ cup, enhances sweetness in the tangy curd.
• Lemon Juice – ½ cup, freshly squeezed for a bright, zesty flavor.
• Passion Fruit – 1, adds a distinct tropical flair with delightful seeds.
• White Chocolate – 3 ounces, enriches the curd’s creaminess; dark chocolate works too.
• Unsalted Butter – 4 tablespoons, contributes body and richness.

For the Whipped Cream Topping
• Heavy Whipping Cream – 1 cup, must be chilled for optimal whipping.
• Mascarpone Cheese – ½ cup, stabilizes the cream while adding a touch of luxury.
• Vanilla Bean Paste – 1 teaspoon, infuses deep vanilla flavor; vanilla extract is an alternative.

For Garnishing
• Seasonal Berries – As desired, fresh and vibrant, perfect for decoration and additional flavor.

How to Make Passion Fruit Lemon Curd Stacked Pavlova Cake

Preheat Oven: Begin by setting your oven to 340°F (170°C). While it warms, line your baking sheets with parchment paper, creating circular guides for your meringue layers to ensure they bake evenly.
Prepare Meringue: Separate the egg whites from the yolks, placing them in a clean, dry mixing bowl. Whip with cream of tartar until soft peaks form, then gradually add the granulated sugar while continuing to whip until stiff peaks are achieved. Gently fold in cornstarch and vanilla to complete the meringue.
Bake Layers: Spread your meringue into the prepared circles on the parchment paper. Bake for 1 hour at a lower temperature of 240°F (115°C). Once done, allow the meringues to cool inside the oven for about 1-2 hours or even overnight for the best texture.
Make Curd: In a saucepan, whisk together egg yolks and sugar, then add lemon juice and the pulp of the passion fruit. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat, and stir in the white chocolate, butter, and a pinch of salt. Chill in the refrigerator.
Whip Cream: In a chilled bowl, beat heavy whipping cream with sugar until medium peaks form. Gently fold in mascarpone cheese and vanilla, then whip to stiff peaks for a luscious topping.
Assemble Cake: To put it all together, layer the baked pavlova disks with your homemade passion fruit lemon curd and fluffy whipped cream. Top with decorative cream and a scattering of vibrant seasonal berries. For cleaner slices, you can freeze the assembled cake briefly before serving.

Optional: Drizzle with a little extra passion fruit syrup before serving for an added burst of flavor!
Exact quantities are listed in the recipe card below.

What to Serve with Passion Fruit Lemon Curd Stacked Pavlova Cake?

Imagine indulging in a slice of your stunning pavlova, paired perfectly to enhance its exhilarating flavors and textures.

Fresh Berries: The natural sweetness and tartness of seasonal berries create a wonderful balance, making each bite even more refreshing. Strawberries, blueberries, and raspberries are especially delightful!
Mint Tea: A chilled glass of mint tea offers a calming herbal note that beautifully complements the tangy passion fruit, refreshing the palate between bites.
Coconut Sorbet: The creamy, tropical notes of coconut sorbet harmonize wonderfully with the fruity tang of your pavlova, serving as a luscious palate cleanse.
Lemonade: A glass of homemade lemonade, with its zesty kick, brightens your dessert and enhances its citrusy profile. This combination is simply unforgettable!
Whipped Cream: While it’s already included, consider a dollop of additional whipped cream on the side, infused with vanilla or a hint of almond. It adds an inviting richness that will delight anyone who loves the luxurious texture of creamy toppings.
Sparkling Wine: For an elegant touch, serve your pavlova with a chilled glass of sparkling wine. The bubbles and acidity cut through the richness, creating a sophisticated flavor experience that makes celebrations even sweeter!

Storage Tips for Passion Fruit Lemon Curd Stacked Pavlova Cake

Room Temperature: Keep assembled pavlova at room temperature for up to 2 hours before serving for fresh flavors and textures.
Fridge: Store any leftovers covered in the refrigerator for up to 2 days, but note that the crispiness of the pavlova may diminish over time.
Freezer: If you need to store the assembled cake longer, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Reheating: Avoid reheating the pavlova as it is best enjoyed chilled and fresh. For a stress-free serve, slice it when partially frozen for clean pieces!

Passion Fruit Lemon Curd Stacked Pavlova Cake Variations

Feel free to get creative with these delightful twists on the original recipe and make it uniquely yours!

Berry Bliss: Substitute passion fruit with mixed berries for a vibrant, fruity curd; it adds a beautiful color and flavor.
Tropical Twist: Use mango puree instead of lemon juice for the curd; this imparts a sweet and fragrant taste perfect for summer.
Nutty Flavor: Incorporate finely chopped pistachios into the whipped cream for a delightful crunch and a touch of elegance.
Dairy-Free Delight: Replace mascarpone with coconut cream for a dairy-free topping that brings a tropical vibe while keeping it light.
Citrus Mix: Blend lime juice with lemon for the curd for an extra citrusy punch that dances on your palate.
Heat It Up: Stir in a hint of cayenne or chili powder to the curd for a surprising spicy contrast to the sweetness.
Chocolate Lovers: Drizzle dark chocolate ganache over each layer for an indulgent twist that balances the tartness of the curd.
Vanilla Infusion: Use vanilla bean paste in place of vanilla extract for an enhanced depth of flavor and added flecks of vanilla.

Expert Tips for Passion Fruit Lemon Curd Stacked Pavlova Cake

Clean Equipment: Ensure all utensils and bowls are completely clean and dry. Any grease can prevent egg whites from whipping properly.
Correct Egg Separation: Make sure no yolk contaminates the egg whites; even a small amount can ruin your meringue.
Oven Etiquette: Do not open the oven door while baking; this helps maintain a consistent temperature for perfect meringue texture.
Cooling Time: Allow the pavlova to cool inside the oven to achieve a beautifully crispy exterior without deflating.
Easy Assembly: For stress-free slicing, briefly freeze the assembled Passion Fruit Lemon Curd Stacked Pavlova Cake before serving.
Flavor Variations: Don’t hesitate to experiment with other curd flavors like mango or raspberry for a delightful twist!

Make Ahead Options

Preparing your Passion Fruit Lemon Curd Stacked Pavlova Cake ahead of time is a fantastic way to save time for those busy summer days! You can whip up the meringue layers and store them in an airtight container for up to 3 days at room temperature, ensuring they remain crisp. The tangy passion fruit lemon curd can be made up to 2 days in advance and kept refrigerated. For the whipped cream topping, prepare it the day of serving for the best texture, although it can be assembled earlier; just ensure it’s well-chilled and remains untouched until the final layering. When you’re ready to serve, layer the pavlova disks with the chilled curd and whipped cream, and enjoy breathtaking, refreshing results with minimal stress!

Passion Fruit Lemon Curd Stacked Pavlova Cake Recipe FAQs

What is the best way to select ripe passion fruit?
Look for passion fruits that are slightly wrinkled and heavy for their size; this indicates they are ripe and juicy. A shiny, smooth outer skin is also a good sign, while fruits with dull appearances may be overly mature or dried out.

How should I store the assembled pavlova cake?
You can keep the assembled Passion Fruit Lemon Curd Stacked Pavlova Cake at room temperature for up to 2 hours before serving. After that, store any leftovers covered in the refrigerator for up to 2 days. Please note that the pavlova may lose some crispness over time due to moisture from the curd and cream.

Can I freeze the pavlova or its components?
Absolutely! If you want to make the cake ahead of time, you can freeze the assembled pavlova wrapped tightly in plastic wrap for up to 1 month. For the best results, slice it when it’s partially frozen for cleaner pieces. To enjoy, simply thaw it overnight in the refrigerator before serving—this helps maintain its impressive texture.

What should I do if my meringue doesn’t rise properly?
If your meringue doesn’t reach the desired volume, check to make sure your mixing bowl and utensils are completely clean and dry. Even the slightest bit of grease can cause the egg whites to not whip properly. Ensure that you also separate the egg whites from yolks with care; any yolk contamination can hinder the meringue’s stability as well.

Is this recipe suitable for those with gluten allergies?
Yes! The Passion Fruit Lemon Curd Stacked Pavlova Cake is naturally gluten-free as it contains no flour. It’s a delightful option for gluten-sensitive guests, making it a perfect treat for summer gatherings! Just make sure all your additives, such as sugars and flavorings, are certified gluten-free.