There’s something about pavlova loaded with fruit that makes you think of summer and Christmas. This version has all the flavour and texture of a traditional pavlova but with less sugar and calories.
Preparation 30 mins
Cooking 55 mins
What you’ll need
- 3 egg whites
- Pinch of cream of tartar
- 55g (1/4 cup) caster sugar
- 75g (1/3 cup) raw caster sugar
- 4 tsp raw cacao, plus extra, for dusting
- 300ml thickened cream
- 130g (1/2 cup) thick Greek-style yoghurt
- 1 tsp vanilla bean paste
- 125g punnet raspberries
- 250g punnet strawberries, sliced
- 200g red cherries, halved
- Fresh mint leaves, to serve (optional)
- 1-2 tbsp olive oil, to fry (optional)
How to make it
- Preheat the oven to 140C or 120C fan forced and prepare a baking tray with baking paper.
- Use electric beaters with the whisk attachment to whisk the egg whites in a small bowl. Add cream of tartar and beat until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy and sugar has almost dissolved. Add raw sugar in the same way. Add 2 teaspoons of cacao and beat until smooth.
- Spread the mixture into a circle approximately 20cm wide on the baking tray. Bake for 55 minutes or until meringue is crisp and pale, turn oven off and leave the pavlova in the oven to cool.
- Transfer the pavlova to a plate. Place cream in a large bowl and whip to firm peaks. Fold in yoghurt and vanilla. Sift in the remaining 2 teaspoons of cacao and gently fold through to give a marbled effect. Spoon cream mixture onto the pavlova. Top with berries and cherries to decorate. Scatter with small fried mint leaves, if you like.
Add a little crunch
For a little something extra, heat olive oil in a small frying pan over medium heat. Add mint leaves and cook for 30 seconds or until transparent. Transfer to a paper towel to drain and then when cooled, scatter fried mint leaves over pavlova.