Nothing screams Aussie Summer like a good old Pav and we have the perfect recipe for your festive get togethers – a healthy version of an Australian classic that’s certain to be a crowd pleaser!

Prep time: 2 hours

Makes: 10 servings

What you’ll need

For the Pavlova

  • 6 egg whites
  • 1 1/2 cups unrefined sugar
  • 1 tbsp vinegar
  • 1 tbsp arrowroot
  • 1 tbsp cream of tartar
  • 1 tsp vanilla powder
  • Pinch of salt

For the topping

  • 2 passionfruit
  • 1 cup berries
  • 1/2 mango, chopped
  • 2 cups coconut yoghurt

How to make it

STEP 1 Pre-heat oven to 120 0c. Draw a 20cm circle on baking paper.
STEP 2 Whisk egg whites, vanilla & salt to soft peaks. Add sugar gradually in small batches. Ensure sugar is dissolved by rubbing some meringue between fingers. Add remaining pavlova ingredients and mix well.
STEP 3 Pour mixture onto baking paper, in the circle you’ve drawn.
STEP 4 Once preheated, reduce oven temperature to 100°C. Place pavlova in oven, and after 15 minutes reduce temperature to 80°C. Cook for a further 1½ hours. Once finished, open the oven door leaving the pavlova inside, and allow to cool overnight.
STEP 5 15 minutes before serving, spread the coconut yoghurt across the top of the pavlova and garnish with fruit.