Pavlova with greek yoghurt and raspberries

A timeless Australian dessert, we've put a healthy twist on the classic pavlova, using creamy Greek yoghurt and fresh raspberries to create an irresistible sweet treat for the whole family.

  • 1 hr 30 mins cooking
  • Serves 10
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Pavlova with greek yoghurt and raspberries
  • 4 egg whites
  • 225 gram caster sugar, lumps smoothed out with a spoon
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 500 gram greek-style honey yoghurt
  • 300 gram raspberries
  • icing sugar, for dusting


Pavlova with greek yoghurt and raspberries
  • 1
    Preheat oven to 120°C. Put egg whites and a pinch of salt in a grease-free bowl and mix with an electric mixer until very stiff.
  • 2
    Continue beating while adding caster sugar a tablespoon at a time. Whisk for several minutes until very stiff then turn off machine and sprinkle over cornflour, vinegar and vanilla extract. Use a large metal spoon to carefully mix ingredients together without deflating the whipped whites.
  • 3
    Transfer mixture in dollops to a baking tray lined with baking paper and shape into a rough round, about 20cm in diameter – don't try to make it perfect and smooth because you'll knock out air.
  • 4
    Bake in oven for 1 hour, by which time the meringue should be crisp on the top; it may be slightly sunken under the crisp shell but this is normal. Turn oven off and leave pavlova in oven for at least 1 hour but preferably until the oven is cool (overnight is fine, just remember to remove it before you start the oven again).
  • 5
    Just before serving, carefully peel away baking paper from underneath pavlova and transfer pavlova to a cake plate.
  • 6
    Beat yoghurt until smooth then put dollops of yoghurt on top of the pavlova. Strew with raspberries then either leave at room temperature for up to 2 hours, or transfer to the fridge.
  • 7
    Dust raspberries with icing sugar before serving. I think the pavlova is at its best about 4-8 hours after assembling.

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