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Tropical Berry Pavlova Recipe

Tropical Berry Pavlova recipe


This is a sweet dessert with a fluffy, cloud-like base made from egg whites and sugar. It's topped with creamy yogurt, fresh berries, and a tangy berry syrup. The pavlova is baked until crispy on the outside and soft inside. It's perfect for a special treat!


4 Egg Whites
220 g Granulated Sugar
2 Tsp Cornflour
1 Tsp Apple Cider Vinegar
1 Tsp Vanilla Bean Paste
500 ml Mixed Berry Juice
200 g Fresh Strawberries
200 g Fresh Blueberries
300 g Greek Yogurt
A few Fresh Basil Leaves


Preheat the oven to 150°C/302°F. Line a large baking tray with parchment paper.
Separate the egg whites into a clean, grease-free bowl. Using an electric mixer, whip the egg whites until they become white and frothy.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to whisk until you have a glossy meringue with stiff peaks.
Gently fold in the cornflour, apple cider vinegar, and vanilla bean paste into the meringue mixture.
Spoon the meringue onto the center of the lined baking tray, shaping it into a circle about the size of a dinner plate with a dip in the middle.
Place the meringue in the oven and bake for 10 minutes. Then, reduce the oven temperature to 120°C/248°F and bake for another 2 to 2.5 hours until the pavlova is crisp on the outside and comes away from the paper easily. Turn off the oven and let it cool inside.
While the pavlova is baking, pour the mixed berry juice into a saucepan over medium heat. Simmer for 20-25 minutes until it reduces to a syrupy consistency.
Wash and prepare the strawberries and blueberries.
Once the pavlova is cool, spread the Greek yogurt over the top, arrange the fresh strawberries and blueberries, and drizzle with the berry syrup.
Garnish with fresh basil leaves before serving.

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