Sugar free Vanilla and Passion Fruit Pavlova

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Midori honey melon cocktail
Frozen Midori honey melon cocktail

Sugar free Vanilla and Passion Fruit Pavlova

Sugar free Vanilla and Passion Fruit Pavlova


Prep Time 30 minutes

Cook Time 1 hour 30 minutes + 6 hours



For the Pavlova:

  • 2 tbsp flour (if gluten free is preferred, use corn flour)
  • 6 large egg whites (room temperature) – reserve the egg yolks for the curd!
  • ¾ cup stevia
  • 2 tsp white vinegar
  • 1 tsp Bolero Vanilla

For the whipped cream:

  • 1 1/2 cup heavy cream
  • 1 tbsp vanilla paste*
  • 1/4 cup stevia
  • passion fruit curd**
  • 1 cup fresh forest fruits
  • 1 tbsp Bolero Vanilla

* if you would like to use a home-made vanilla paste, you need the following ingredients too:

  • 30 vanilla beans *
  • 3 tbsp Bolero Vanilla
  • 1⅔ cups vegetable glycerine

** * if you would like to use a home-made passion fruit curd, you need the following ingredients too:

  • 6 large eggs
  • 120 g butter
  • 1/2 cup of stevia
  • 1 cup of passion fruit pulp
  • 2 tbsp Bolero Passion Fruit

It makes around 2 cups / 500ml.


How to prepare:


  1. Preheat the oven to 150 C.
  2. Draw a 20 cm circle in the middle of baking paper and place it on the baking sheet.
  3. Whisk the egg whites in a bowl until stiff peaks start to form (approximately 6 minutes).
  4. Add in the stevia slowly.
  5. Scrape off the sides, then whip on high speed for 3 minutes.
  6. Add in Bolero Vanilla and the white vinegar and whip on high speed for another 2 minutes.
  7. Riddle the flour and immix until completely combined.
  8. Take a tiny bit of the meringue and grease it under the corners of the baking paper to stick it to the baking sheet.
  9. Spoon out the meringue into the middle of the circle on the baking paper.
  10. Spread the meringue to about 1 cm away from the edges of the circle and build up the meringue to about 12-15 cms high on the sides, using an upwards motion with the spatula.
  11. Place it into the oven and immediately lower the heat to 120C.
  12. Bake it for 1 hr 30 minutes.
  13. Turn off the heat let it cool completely before removing from the oven.
  14. While the pavlova is being baked, make the vanilla paste, the whipped cream and the passion fruit curd.



  1. Chop up the vanilla beans.
  1. Place all the ingredients in a food processor and puree them until the consistency becomes smooth.
  2. Place a fine-mesh strainer over a bowl and pour the mixture inside.
  3. Press on the vanilla bean “pulp” to get as much liquid out as possible.



  1. Heat the juice, butter and stevia in a heavy-bottomed pot until stevia dissolves and it reaches its boiling point.
  2. Remove it from the heat and allow it to cool slightly (about 3 minutes).
  3. Beat the eggs until a fluffy consistency in a bowl and then very quickly, whisking all the time, add them to the hot juice.
  4. Place the curd back on the heat and whisk constantly until the mixture becomes thick.
  5. Allow it to cool.



  1. Pour the heavy cream into a bowl and whip it almost to the point when stiff peaks start to form.
  2. Add in the vanilla bean paste and the 1/4 cup of stevia.
  3. Keep it in the fridge until it’s ready to use.


  1. Once the pavlova is cooled, carefully remove it from the baking paper and place it on a serving plate.
  2. Top with the whipped cream.
  3. Spoon about 2/3 of a cup of the passion fruit curd over the top of the whipped cream.
  4. Place the fresh forest fruits on the top of the cake and sprinkle it with stevia.
  5. Serve.



Bon appetit!



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