Granadilla and mango pavlova eaton mess

Granadilla and mango pavlova eaton mess

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  • 6
  • Easy
  • Fat conscious
  • 20 minutes
  • 1 hour, plus 3 hours setting time


  • 8 large free-range egg whites
  • 440 g caster sugar
  • 6 granadillas, halved and pulp scooped out
  • 2 ripe mangoes, sliced
  • 2 cups low-fat plain yoghurt

Cooking Instructions

Preheat the oven to 120°C.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff , glossy mixture.
Spoon the mixture onto the baking tray and bake on a rack in the centre of the oven for 1 hour.
Turn off the oven but leave the meringue inside to dry out for a further few hours.
Crush the meringue and place into individual dishes. Fold the grandadilla pulp and mango into the yoghurt, spoon over the meringue and serve immediately.

Per serving: 1765.5 kJ, 9.3 g protein, 1.3 g fat, 97.1 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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