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Cacao pavlova recipe
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge guilt-free in this light and flavorful summer pav, with reduced sugar but all the deliciousness of the classic.
Ingredients:
  • 3 egg whites
  • Pinch of cream of tartar
  • 55g (1/4 cup) caster sugar
  • 75g (1/3 cup) raw caster sugar
  • 20.00 ml raw cacao, plus extra, for dusting
  • 300ml thickened cream
  • 130g (1/2 cup) thick Greek-style yoghurt
  • 1 tsp vanilla bean paste
  • 125g punnet raspberries
  • 250g punnet strawberries, sliced
  • 200g red cherries, halved
  • Fresh mint leaves, to serve (optional) (see tip)
  • 1-36.40 gm olive oil, to fry (optional) (see tip)
Instructions:
  • Preheat the oven to 140C (120C fan forced). Draw a 20cm circle on a piece of baking paper, flip it over, and place it on a large baking tray.
  • Whisk the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the meringue is thick and glossy and the sugar has nearly dissolved. Repeat the same process with raw sugar. Finally, add 2 teaspoons of cacao and beat until smooth.
  • Evenly coat the mixture over the circular tray. Bake for 55 minutes or until the meringue is crispy and light in color. Then, switch off the oven and allow the pavlova to cool inside.
  • Plate the pavlova. Whip the cream in a large bowl until firm peaks form. Mix in the yoghurt and vanilla. Gently fold in the remaining 2 tsp cacao to create a marbled effect. Spoon the cream mixture onto the pavlova. Decorate with berries and cherries. Optionally, add small fried mint leaves for extra flair.

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