Pavlova With Passionfruit Yogurt Cream

3 hrs



There’s something almost magical about the texture of this Pavlova, a classic meringue dessert that is traditionally filled with whipped cream and fresh fruits. Believe it or not, but a simple crack on the crispy outer shell will reveal the gooey, soft and sweet center within.
Topped it off with some seasonal passionfruit for a tangy punch and a dollop of light passionfruit yogurt cream to complement the sweet meringue base perfectly. For more delicious, guilt-free yummy ideas with added benefits of calcium and protein: try Farmers Union Greek Style Yogurt. #SimpleMadeDelicious #FarmersUnion #GreekYogurt
Follow them on for other fun, nutritious and yummy ideas!
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Adjust Servings
2egg whites (room temperature)
100g caster sugar
tsp salt
1tsp cornflour
½tsp vinegar
tsp vanilla extract
100ml thickened cream
50g Farmers Union Greek Style Passionfruit Yogurt
4passion fruits



Preheat oven to 160°C.
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Draw 6cm diameter circles, 4cm apart, on a parchment paper.
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Line a baking tray with the baking parchment.
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Using a mixer with wire whisk attachments, whisk egg whites with ⅛ tsp salt until frothy.
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Gradually add in 100g caster sugar and whisk for 8-10 minutes, until meringue is stiff and shiny.
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Sprinkle over 1 tsp cornflour, ½ tsp vinegar and ⅛ tsp vanilla extract. Fold in gently.
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Using an 1M Wilton tip and pastry piping bag, pipe meringue starting from the centre, gradually outwards and then upwards building a centered hallowed rose.
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Put it into oven and immediately turn the heat down to 110°C.
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Bake for 1 hour 15 minutes.
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Turn off the oven and leave the pavlova to cool in it completely with the oven door closed.
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Cut 4 passion fruits into half. Scoop out the pulp into a bowl. Set aside.
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Whip 100ml thickened cream to stiff peaks.Fold in 50g Farmers Union Greek Style Passionfruit Yogurt.
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Pipe the yogurt cream mixture on pavlovas and spoon passion fruit pulps on top.
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