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Close up view of a colourful pavlova. It has a light pink meringue base, bright pink whipped cream, and is topped with dragon fruit, star fruit, guava, and mango.
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5 from 1 vote

Tropical Dragon Fruit Pavlova

Whether summer is just ending - or just starting! - or in full swing, this Tropical Dragon Fruit Pavlova is like sunshine in your mouth!
Prep Time25 mins
Cook Time1 hr 20 mins
Cooling Time3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 4 People
Calories: 479kcal
Author: Marie Porter


Parchment Paper
Baking Sheet



  • Get ready: Preheat your oven to 350 degrees. Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
  • Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle Pink Pitahaya Powder and cornstarch over meringue, gently fold in till combined.
    Close up photo of a mixing bowl with bright pink meringue in it.
  • Heap meringue onto the center of your baking sheet.
    A pile of bright pink raw merigue.
  • Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave.
    If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
    A round of bright pink raw meringue, on a cookie sheet lined with parchment paper.
  • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
  • Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
  • Just before serving, prepare your fruits, THEN whip the heavy cream.
    I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
  • Once heavy cream is whipped to the desired thickness, add the Pink Pitahaya Powder, mix until well incorporated.
    Close up photo of a mixing bowl with bright pink whipped cream in it.
  • Mound the whipped cream on your pavlova, and top with the prepared fruits. Serve immediately!


* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!


Calories: 479kcal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 79mg | Potassium: 105mg | Sugar: 53g | Vitamin A: 1093IU | Vitamin C: 1mg | Calcium: 48mg