Christmas Pavlova with Salted Caramel


  • 6 egg whites
  • Pinch of salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 600ml Glenisk Greek Style Organic Luxury Caramel Yogurt
  • 250g fresh strawberries
  • 30g pecans
  • Optional: 20g caramel pieces, 30ml caramel sauce


  1. Preheat the oven to 180C.  Draw three equal sized circles on greaseproof paper and place onto three separate baking trays.
  2. Whisk the egg whites and salt in a large clean grease-free bowl until they form soft peaks. Slowly add in the sugar, 1 tablespoon at a time, and continue to whisk until the egg whites are stiff and glossy.
  3. Whisk in the cornflour and vinegar.
  4. Spoon one-third of the mixture onto one each of the drawn-on circles on the greaseproof paper and flatten out to the circle shape.
  5. Reduce the oven temperature to 140C and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside.  Switch the oven off and leave the meringue to cool down in the oven.
  6. To assemble the pavlova, gently peel the greaseproof paper off the bottom of the meringues. Place one of the meringue rounds onto a large, flat serving plate.
  7. Spread 200ml of the salted caramel yogurt on top and arrange 1/3 of the strawberries over the yogurt. Add another round of meringue and add another 1/3 of the yogurt and top with the strawberries. Add the final meringue round and top with the remaining yogurt.
  8. Arrange the strawberries, pecans and fudge pieces on the top, drizzle with the caramel sauce and serve immediately.

- Recipe courtesy of Glenisk