• RECIPE: Reverse Pavlova

RECIPE: Reverse Pavlova

Reverse Pavlova

(serves 4-6)

Pavlova. Is it traditionally from Australia or New Zealand? Heavily debated, but honestly who knows! I’m just thankful they’re a dessert we eat, the end. What kind of nutritionist would I be if I didn’t take this aussie classic and spin it towards being better for our health?

It is hard to make the meringue of the pavlova without sugar, it’s such a basic recipe but there is no substitution. So instead, I switched to a less refined sugar, reduced the amount included and reduced the size of the pavlova overall. But don’t worry; you still get that sweet, pillowy texture and flavour.

The thing I love most about pavlova is all the fruit, particularly summer fruit. Berries, mangoes and passionfruit are all so delicious, sweet and nutritious. This recipe is dairy free because it uses a coconut yoghurt to give it that little hint of extra sweetness. I hope you love it!

Ingredients

  • 3 egg whites, room temp
  • ¼ cup maple sugar powder (check with your local bulk food store to see if they carry it, or sub-in coconut sugar)
  • ½ tsp white vinegar
  • Vanilla coconut yoghurt
  • 4 passionfruit
  • 1 punnet strawberries, sliced
  • 1 punnet blueberries
  • 1 mango, diced

Directions

  1. Preheat oven to 150°C.
  2. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, whisking until combined (about 30 seconds) before adding more.
  4. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy.
  5. Add the vinegar and whisk for 2 minutes or until glossy and combined.
  6. Spoon the meringue onto a baking tray lined with non-stick baking paper.
  7. Place in the oven, reduce the temperature to 120°C and bake for 30 minutes. Turn the oven off and allow the meringue to cool, with the door closed, for 30 minutes.
  8. Spoon the coconut yoghurt into bottom of the jar.
  9. Scatter fruit on top of yoghurt.
  10. Top with meringue topper.

Recipe created by Nutritionist Jessica Worth. Find more of her delicious recipes and great health tips on her blog and instagram.


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