Mini Dragon Fruit Pavlovas with Freeze-Dried Fruit

Published 2026-07-21

Pavlova is one of Australia's most loved desserts, light, crisp and perfect for sharing.

Traditionally topped with fresh berries and cream, this tropical version uses freeze-dried dragon fruit to add a beautiful natural colour and intense fruit flavour.

The best part? Freeze-dried fruit works beautifully with pavlova because it adds flavour without adding extra moisture, helping the crisp meringue stay light and delicate.

Perfect for summer gatherings, afternoon tea or when you want a dessert that looks impressive without being complicated.

Why Use Freeze-Dried Dragon Fruit?

Fresh fruit is delicious on pavlova, but watery fruits can soften the delicate meringue over time.

Freeze-dried dragon fruit is a great alternative because it:

✓ Adds vibrant natural colour.

✓ Has concentrated tropical flavour.

✓ Keeps the pavlova crisp.

✓ Is easy to keep in the pantry.

✓ Makes a beautiful dessert topping.

For the best result, sprinkle the freeze-dried dragon fruit on just before serving to keep its bright colour and light texture.

Ingredients

Makes approximately 8 mini pavlovas.

Meringue

4 egg whites, room temperature
1 cup caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1 teaspoon lemon juice

Topping

300ml thickened cream
2 tablespoons icing sugar
½ teaspoon vanilla extract
¼ cup shredded coconut
20g freeze-dried dragon fruit, crushed 👉 THAI AO CHI Freeze-Dried Dragon Fruit Dragon Fruit • Freeze-Dried

Optional: freeze-dried mango or passion fruit for extra tropical flavour Mango & Passion Fruit • Freeze Dried

Method

→ Preheat oven to 120°C and line a baking tray with baking paper.
→ Beat the egg whites until soft peaks form.
→ Gradually add the sugar, one spoonful at a time, beating until the mixture is thick and glossy.
→ Fold through the cornflour, vanilla and lemon juice.
→ Spoon small rounds of meringue onto the tray, creating a slight dip in the centre.
→ Bake for 60–75 minutes until crisp on the outside.
→ Turn the oven off and allow the pavlovas to cool inside with the door slightly open.
→ Whip the cream with icing sugar and vanilla until soft peaks form.
→ Top each pavlova with cream, coconut and crushed freeze-dried dragon fruit just before serving.

Fruit Tropics Tip

✓ Add freeze-dried dragon fruit at the very end.

✓ The vibrant colour and delicate texture are best preserved when it isn't mixed into wet ingredients too early.

✓ For an extra tropical version, add a sprinkle of freeze-dried passion fruit or mango.Mango & Passion Fruit • Freeze Dried

How to Enjoy

These mini pavlovas are perfect for:

→ Christmas celebrations

→ Summer desserts

→ Afternoon tea

→ Dinner parties

→ Special occasions

Explore our Freeze-Dried Dragon Fruit collection 👉 Dragon Fruit

Explore our Freeze-Dried Tropical Fruit collection 👉 Freeze-Dried Fruit