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  • Writer's picturesariahsebastian

Pavlova with yogurt cream

Not everyone likes chocolate.

I know! If you’re a fan it can sound crazy. But it’s true!

Valentine’s day seems to be filled to the brim with the stuff and I’m here today for those people who’ve had to go numerous V-Days pretending to like gifts they’ve been given from classmates, coworkers, and even loved ones.

I present to you the pavlova!

It is a meringue, topped with a cream and fruit and it’s amazing! I do not say it lightly telling you this is now my favorite dessert. It’s light, the texture is wonderful, and, embracing the fact that it’s Groundhog Day I’ll say, I’m pretty sure I could eat different types of pavlova every day.

This dessert is sure to please your friends and family who don’t want to die of a chocolate overdose this Valentine’s Day. A HUGE bonus is this is easy to make. It seems complicated and fancy but it’s simple! I hope you enjoy it! Let me know if you try it by using #sariahsebbakes on Instagram.

Pavlova with Yogurt Cream Produces 6



4 eggs, separated*

1/ 4 tsp cream of tartar

1 1/ 4 cup sugar

1 1/ 2 tsp corn starch

1/ 2 tsp vanilla

Vinegar (any variety)


1/ 2 cup whipping cream

4oz yogurt**

1 tbsp sugar

1/ 2 tsp vanilla



*You won’t need the yolks

**I would suggest either flavored greek yogurt or what I used, Coconut flavored Noosa yoghurt. The greek yogurt or Noosa both would give you a good tang to counteract the sweetness of meringue.

***I used berries on my pavlovas, but you can use whatever you would prefer. I would suggest a tarter fruit.



1. Using kitchen roll, wipe the inside a large mixing bowl and your electric mixer’s whisk with vinegar.

2. Place egg whites and cream of tartar in your prepared bowl and whip with a electric mixer until bubbles cover the top of the mixture, making it a little foamy.

3. Gradually add the sugar, vanilla and corn starch and mix until stiff, glossy peaks form. Take a small amount of it and rub between two fingers to see if you can feel granules of sugar. If it’s smooth, you’re done mixing, if it’s still grainy you should keep going.

4. Preheat your oven to 275 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.

5. Fill a piping bag, or Ziploc bag with the corner cut off, and pipe discs about the diameter of a softball and about an inch thick. Then pipe an inch-thick edge on top.(like the middle top, and all meringues on the bottom of the picture below)

6. Bake for 45-60 mins. You should be able to lift them off the paper without sticking and tapping the bottoms should create a hollow sound.

7. Let cool.


1. Whip your cream, yogurt, sugar and vanilla until medium peaks form. (Keep chilled if doing this beforehand.)

2. Fill the bowl shape of your meringues with whipped topping and pile on as many berries as you like.

3. Enjoy!


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