If you follow my recipes, then you may have realised I try to cut the amount of sugar in my desserts. However, sometimes there is a recipe like the pavlova where sugar cannot be controlled. And to be fully honest, once in a blue moon is just feel good to abandon yourself to it!

  • DifficultyDifficult
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time3 Hours
  • ServingServes 6 people
  • Cooking methodOven
  • CuisineNew Zealander
  • SeasonalityEvergreen


400 g sugar
200 ml egg white
40 g cornstarch
2 spoons apple vinegar
1/3 teaspoon vanilla essence

For the filling

250 g vanilla yogurt
q.s. fresh fruits
q.s. jam (or liquid chocolate )


– pour the egg white into a large bowl (food processor);

– start whisking till they get stiff;

– keep whisking and add the sugar in little quantities till you have added it all to the stiffed egg white;

– do the same with the vanilla essence and finally the vinegar;

– pour the stiffed egg white onto a baking tray, previously folded with baking paper;

– gently create a cavity in the middle of the mixture;

– bake in preheated static oven at 150 degrees for 10 minutes;

– lower the temperature to 100 degrees and cook for 3 hours;

– switch off the oven and allow the pavlova to cool down inside the closed oven;

– transfer the pavlova onto a large plate, fill the hollow centre with yogurt;

– top with fresh fruit and some jam or liquid chocolate

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