Smashing Pavlova Pud

Just like an Eton Mess, this yummy pud was made to be smashed up and devoured. Enriched with vits B12, D and A, this summer centrepiece is a delicious crowd-pleaser that combines a crisp, gooey meringue base with low-fat yoghurt and a medley of fresh berries for a tempting, and healthier end to your meal.

1 hour, 50 minutes (+ cooling time)

Serves 6

Nutritional Information

Calories 368
Protein 9.86g
Fat 15.26g
of which saturates 6.54g
Carbohydrates 50.49g
of which sugars 45.26g


  • 4 Enriched +Multi Vit egg whites
  • ¼ tsp cream of tartar
  • Pinch of sea salt
  • 200g caster sugar
  • 1 tbsp cornflour
  • 500g low-fat greek yogurt
  • 500g strawberries, blueberries or raspberries
  • 50g flaked almonds, toasted
  • Icing sugar, to dust


  1. Preheat the oven to 120°C/100°C fan/gas½ . Line a large baking tray with greaseproof paper.
  2. Add your +MULTI-VIT egg whites, cream of tartar and salt in large bowl and whisk until soft pointed peaks have formed. While still whisking, add the sugar – a tablespoon at a time. Whisk until the sugar has dissolved and the meringue is stiff and peaked to perfection. Add the cornflour and vanilla and whisk again.
  3. Pile the meringue into the middle of the lined tray and spread into a circle roughly 20cm wide with a slight dip in the middle.
  4. Bake in the oven for 1 ½ hours until crisp. Turn the oven off and allow the pavlova to cool for at least an hour, or even overnight.
  5. When ready to serve, top the pavlova with the thick greek yogurt, fresh fruit, coulis, toasted almonds. Finish with a final dusting of icing sugar and dig in!

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