Pavlova with Mango, Raspberries, and Yogurt Whipped Cream

This pavlova recipe is virtually fool-proof, creating a texture that's crackly-dry on the outside and moist on the inside

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Crackly-dry on the outside and moist on the inside, a Pavlova is a virtually foolproof dessert. Even if something does go wrong, the lavish cream and fruit topping will hide any flaw.

More Related Recipes to Try Next:
Summer Corn and Peach Pitas
Grilled Peach and Raspberry Fruit Salad
Peach and Blackberry Summer Pudding

Pavlova with Mango, Raspberries, and Yogurt Whipped Cream




  • 2/3 cup chilled heavy whipping cream
  • 1/3 cup plain Greek yogurt
  • 2 Tbs. sugar
  • 1 large, ripe mango, peeled and diced (2 cups)
  • 1 6-oz. container raspberries


  • 1 cup sugar
  • 1 1/2 tsp. cornstarch
  • 1/2 cup large egg whites (about 4 eggs)
  • 1 tsp. fresh lime juice or lemon juice
  • 1 tsp. vanilla extract


1. To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.

2. Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.

3. To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.

4. Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.

5. Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.

Nutrition Information

  • Calories 186
  • Carbohydrate Content 31 g
  • Cholesterol Content 22 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 4 g
  • Sodium Content 30 mg
  • Sugar Content 28 g
From 2013

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