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    Pavlova with Yoghurt Cream

    A classic Aussie pavlova needs no introduction – this festive dessert is the star of every Christmas table! But have you tried switching things up by adding some yoghurt into your cream topping? Yoghurt adds a decadent twist to the filling, giving it a lovely tangy flavour. Making a pavlova base from scratch is simple – follow this foolproof recipe and impress your dinner guests this Christmas!

    Serves 10 people


    • 5 egg whites
    • 1 cup (plus 1/4 cup for the yoghurt cream) caster sugar
    • 1 tbsp cornflour
    • 1 tsp white vinegar
    • 1 cup thickened cream
    • 1 cup Meredith Dairy Traditional Greek Sheep Milk Yoghurt (or other Meredith Dairy yoghurts work well too)
    • 1 tsp vanilla extract (or a bean of vanilla seeds)
    • fruits and berries of your choice (blueberries, raspberries, strawberries, passionfruit etc.)
    • fresh mint leaves


    • Step 1 Pavlova is good to start on the night before so the base can cool in the oven. Start by preheating your oven to 150C.
    • Step 2 With a handheld beater or standing mixer, whisk up egg whites till they are white and fluffy. Start adding a cup of caster sugar little bit at a time, making sure to keep beating the mixture at medium speed throughout.
    • Step 3 Beat the mixture until it's thick and glossy: tilt your bowl and see if the mixture holds up. If it's running down the sides, it's still too soft.
    • Step 4 Finally, mix in cornstarch through a sieve, and add vinegar.
    • Step 5 Draw a circle into baking paper and place on a tray. You can also use the bottom piece of a cake tin underneath the paper. Pour egg mixture onto the paper, and spread into a flat circle with a spatula, creating slight slopes on the edges. Keep the pavlova at 50mm height.
    • Step 6 Place in the oven, and immediately turn the temperature down to 100C. The hotter initial temperature will help form a crust without burning the pavlova.
    • Step 7 Bake in the oven at 100C for 1.5h. Then turn oven off without opening it and leave to cool overnight.
    • Step 8 To do the yoghurt cream, whip up thickened cream with a handheld beater or standing mixer until it thickens up, then add yoghurt and vanilla. The consistency will be a bit more runny than plain cream because of the yoghurt.
    • Step 9 Carefully place pavlova base on a serving tray. Spread yoghurt cream on top just before serving. Decorate with fruits of your choice and mint leaves, and serve.

    Products Used

    • Photo of Natural Sheep Milk YOGHURT Traditional Greek Natural Sheep Milk YOGHURT | Traditional Greek