220 min
Bakery-Style Cinnamon Rolls with Vanilla Cream Cheese Frosting
A tangzhong-enriched dough bakes into tall, pillowy cinnamon spirals under a generous blanket of tangy vanilla cream cheese frosting.
Dessert
Classic Passionfruit & Berry Pavlova with Whipped Cream
A crisp ivory meringue shell with a marshmallow-soft center carries billowy cream, tart passionfruit and a generous crown of berries.
Directions
Prepare the oven and pan
Heat the oven to 300°F with a rack in the lower third. Trace a 9-inch circle on parchment, turn the marked side down and place it on a heavy sheet pan. Wipe a clean mixer bowl and whisk with vinegar to remove any grease.
Whip a stable meringue
Beat the egg whites, cream of tartar and salt on medium until foamy, then on medium-high to soft peaks. Add the superfine sugar 1 tablespoon at a time over 5 to 7 minutes. Beat until the meringue is thick, glossy and forms stiff peaks; rub a little between your fingers to confirm no obvious sugar grit remains.
Fold and shape
Sift the cornstarch over the meringue. Add the white wine vinegar and 1/2 teaspoon vanilla and fold gently just until incorporated. Mound inside the traced circle, shaping a tall round with a shallow well in the center and rustic swirls around the edge.
Bake low and slow
Put the pan in the oven and immediately reduce the temperature to 250°F. Bake for 90 minutes without opening the door. The shell should feel dry and look pale ivory; a few fine cracks are normal.
Cool gradually
Turn off the oven, prop the door open about 1 inch with a wooden spoon and leave the pavlova inside for 90 minutes. Transfer it on the parchment to a rack and cool completely. This slow temperature change limits large cracks and collapse.
Top immediately before serving
Beat the cold cream, confectioners' sugar and remaining 1/2 teaspoon vanilla to medium peaks. Slide the pavlova onto a platter, spoon cream into the center, arrange the strawberries, raspberries and blueberries over it, then spoon on the passionfruit pulp and seeds. Slice with a serrated knife and serve within 30 minutes.
Why this works
Why it worksGradual sugar addition creates a smooth, stable foam that dries into a crisp shell while retaining a marshmallow-soft center.
Why it worksCornstarch and vinegar help the center stay tender, while the long low bake and slow oven cooling reduce weeping and dramatic cracks.
Why it worksTart passionfruit and berries cut through sweet meringue and rich cream, matching every prominent topping visible in the licensed photograph.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonDigital kitchen scaleExact egg-white and sugar weights give the meringue a repeatable structure and balanced sweetness.See current options →
Compare on AmazonStand mixer with whiskSteady medium-high whipping builds a glossy foam while the sugar is added gradually over several minutes.See current options →
Compare on AmazonHeavy half-sheet panA flat, rigid pan supports the nine-inch meringue through its long low bake and gentle oven cooling.See current options →
Swaps & notes
Easy swaps
- Use blackberries or sliced kiwi in place of one berry, keeping the total fruit close to 20 ounces so the shell is not overloaded.
- Pasteurized carton egg whites can work only if the package specifically says they are suitable for whipping; weigh 200 grams and expect a longer whipping time.
- For a dairy-free topping, use the firm cream from chilled full-fat coconut milk and add it just before serving.
Cook notes
- Separate eggs while cold, then bring the whites to room temperature; even a trace of yolk or grease can prevent full volume.
- If superfine sugar is unavailable, pulse granulated sugar briefly in a food processor without turning it into powder.
- Humidity softens meringue, so bake on the driest day available and keep the cooled shell airtight until topping.
Storage
Store the completely cooled, untopped shell airtight at cool room temperature for up to 24 hours. Refrigerate assembled leftovers loosely covered for up to 1 day; the shell will soften but remains safe to eat. Do not freeze an assembled pavlova. Refrigerate whipped cream and cut fruit promptly and discard after 2 hours at room temperature.
Questions
Why did my pavlova crack?
Small cracks are expected. Large splits usually come from undissolved sugar, overbeating, a hot oven or rapid cooling. Add sugar slowly, verify a smooth foam and cool the shell gradually in the switched-off oven.
How far ahead can I make it?
Bake the shell one day ahead and keep it airtight at room temperature. Whip the cream and prepare the fruit shortly before serving, then assemble within 30 minutes of slicing.
How do I know the meringue is baked?
After 90 minutes at 250°F, the outside should feel dry and release from the parchment at the edge while remaining pale. The center is intentionally soft, so do not keep baking until the entire shell is hard.
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Classic Passionfruit & Berry Pavlova with Whipped Cream
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1. Prepare the oven and panHeat the oven to 300°F with a rack in the lower third. Trace a 9-inch circle on parchment, turn the marked side down and place it on a heavy sheet pan. Wipe a clean mixer bowl and whisk with vinegar to remove any grease.
2. Whip a stable meringueBeat the egg whites, cream of tartar and salt on medium until foamy, then on medium-high to soft peaks. Add the superfine sugar 1 tablespoon at a time over 5 to 7 minutes. Beat until the meringue is thick, glossy and forms stiff peaks; rub a little between your fingers to confirm no obvious sugar grit remains.
3. Fold and shapeSift the cornstarch over the meringue. Add the white wine vinegar and 1/2 teaspoon vanilla and fold gently just until incorporated. Mound inside the traced circle, shaping a tall round with a shallow well in the center and rustic swirls around the edge.
4. Bake low and slowPut the pan in the oven and immediately reduce the temperature to 250°F. Bake for 90 minutes without opening the door. The shell should feel dry and look pale ivory; a few fine cracks are normal.
5. Cool graduallyTurn off the oven, prop the door open about 1 inch with a wooden spoon and leave the pavlova inside for 90 minutes. Transfer it on the parchment to a rack and cool completely. This slow temperature change limits large cracks and collapse.
6. Top immediately before servingBeat the cold cream, confectioners' sugar and remaining 1/2 teaspoon vanilla to medium peaks. Slide the pavlova onto a platter, spoon cream into the center, arrange the strawberries, raspberries and blueberries over it, then spoon on the passionfruit pulp and seeds. Slice with a serrated knife and serve within 30 minutes.