8th December 2020

Cacao Pavlova

Air Locker Training Recipes - Cacao Pavlova

There’s no need to deny yourself the pleasure of a summer pav!

This lower-cal version has less sugar, but the same texture and flavour as the traditional version.

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced like the name of the dancer.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.


  • 3 egg whites
  • Pinch of cream of tartar
  • 55g (1/4 cup) caster sugar
  • 75g (1/3 cup) raw caster sugar
  • 1 tablespoon raw cacao, plus extra, for dusting
  • 300ml thickened cream
  • 130g (1/2 cup) thick Greek-style yoghurt
  • 1 teaspoon vanilla bean paste
  • 125g punnet raspberries
  • 250g punnet strawberries, sliced
  • 200g red cherries, halved
  • Fresh mint leaves, to serve (optional) (see tip)
  • 1-2 tablespoon olive oil, to fry (optional)


Step 1 – Preheat the oven to 140C /120C fan forced. Trace a 20cm circle onto a sheet of
baking paper. Turn over and place on a large baking tray.

Step 2 – Use electric beaters with the whisk attachment to whisk the egg whites in a small
bowl. Add cream of tartar. Beat until soft peaks form. Gradually add caster sugar, 1
tbs at a time, beating well after each addition until meringue is thick and glossy and
sugar has almost dissolved. Add raw sugar in the same way. Add 2 teaspoons cacao
and beat until smooth.

Step 3 – Spread the mixture over the circle on tray. Bake for 55 minutes or until meringue is
crisp and pale. Turn oven off and leave the pavlova in the oven to cool.

Step 4 – Transfer the pavlova to a plate. Place cream in a large bowl and whip to firm peaks.
Fold in yoghurt and vanilla. Sift in the remaining 2 tsp cacao and gently fold through
to give a marbled effect. Spoon cream mixture onto the pavlova. Top with berries
and cherries to decorate. Scatter with small fried mint leaves, if you like.

Recipe notes:

For an unusual crunch, lightly fry mint leaves to scatter over your pavlova. Heat oil in a small frying pan over medium heat. Add mint leaves, a few at a time, and cook for 30 seconds or until transparent. Transfer to a plate lined with paper towel to drain.



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