Deliciously Clean Pavlova Recipe - Deliciously Clean Eats
Deliciously Clean Pavlova Recipe 2

Christmas is so close I can practically smell the meringue about to be taken out of the oven and loaded with fresh fruit (umm…I’m drooling). Tis the season for entertaining and feasting…so what are you making!? Hanging stockings and unwrapping gifts can sure work up an appetite (at least that’s what I tell myself) …so get keen to indulge in those Christmas treats and pop a bottle of your favourite bubbly.

We love making foods that are a little bit healthier to keep you fueled and feeling great all year round. Because if you can…why not? (extra room for seconds amiright!?).

Well, you voted & we listened! Behold…a cleaner, dietitian-approved Christmas recipe – Deliciously Clean Pavlova. It’s super easy to make…it’s fluffy, its sweet, its fresh. Feel free to change the ratio of fruit to meringue and cream, to make it as light or decadent as your heart desires (I mean who would say no to extra summer fruits?).

Sit back, relax, enjoy the warmth of the air and being close to family and friends (and this pavlova!)

We hope this festive season has been as much of a treat as the recipe to come…


Ingredients (Serves 12 – half it for a smaller crowd)

For the meringue:

–       4 egg whites (at room temperature)

–       150ml rice malt syrup

–       ½ tsp cream of tartar

–       50ml water

For the cream:

–       150ml whipping cream

–       250g Greek yogurt

–       100g light crème fraiche

–       2 tsp honey


–       250g blueberries

–       250g strawberries

–       1 mango

–       3 peaches



  1. Preheat oven to 120 degrees C. Line 2 trays with baking paper.
  2. Combine water and rice malt syrup in a pan. Heat slowly and measure heat until it reaches 120 degrees – then remove from heat.
  3. Beat the cream of tartar with the egg whites until soft peaks are formed. Beat at a medium speed whilst slowly adding the syrup for 8 minutes or until the meringue has cooled.
  4. Add half the meringue mix to each baking tray (don’t spread it, just in a blob) and put in the oven on the middle shelf. Bake for 90 minutes or until the outer layer is nice and crunchy and the inside is soft. Turn the oven off and allow the pavlova to stand in the oven to cool.
  5. Beat the whipping cream, Greek yoghurt and honey until soft peaks have formed. Fold through the light crème fraiche. Slice up the fruit into bite size pieces.
  6. Place the cooled meringue onto a serving plate and top with the cream mix and fruit. Put on a Christmas hat and serve immediately.
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