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Replace the heavy whipped cream for a light and tangy lemon greek yoghurt topping with fresh berries for a healthy take on the traditional Aussie pav!
Egg whites from 6 large eggs
1/2 cup of baking sweetener
2 tsp of vanilla extract
1.5 tsp white vinegar
2 cups full-fat greek yoghurt
1 tbsp lemon juice
1 tsp lemon zest
2 tsp vanilla extract
Fresh fruit for toppings (ie. raspberries, cherries, strawberries or passionfruit)
Icing sugar for dusting
Mint, for garnish
1. Preheat the oven to 150 degrees and line a baking tray with baking paper. If it's a particularly hot summer day when you're creating your pavlova, try to have the aircon or fans on in the kitchen or else the mixture may split!
2. In a clean, dry glass bowl, whisk the egg whites until stiff peaks form. (Tip: Crack the egg whites into a separate bowl and add one-by-one into the mixing bowl to ensure no yolk gets into the mixture. If it does you'll have to start again with a new bowl and eggs!)
3. Gradually add 1 tsp of vanilla extract, and the sweetener one tablespoon at a time until all combined. Whisk for around 5-6 minutes or until the mixture is stiff and glossy. Then add in the vinegar gradually and continue whisking until glossy. Make sure to stop whisking once the mixture holds stiff peaks - try to avoid over whisking!
4. Pile the pavlova mixture onto the tray in a large even mound - you may like to outline a circle on the baking paper beforehand. Smooth out or create peaks with a spatula, depending on the look you want!
5. Reduce the oven temperature to 120 degrees. Bake for around an hour and a half, or until the pavolva is dry and crisp to the touch.
6. Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
7. While the pavlova is cooling, fold lemon juice, lemon zest and vanilla through the greek yoghurt and refrigerate until ready to assemble the pavlova.
8. Once the pavolva is completely cooled, top with greek yoghurt, berries, icing sugar and a few sprigs of mint. Serve and enjoy!