Pavlova tropicana

Pavlova tropicana

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  • 10
  • Easy
  • 20 minutes
  • 1 hour and 15 minutes


  • For the pavlova
  • 12 free-range egg whites
  • 600 g caster sugar
  • For the topping:
  • 2–3 cups plain full-cream yoghurt
  • 8 granadillas, pulped
  • 3 ripe papinos, sliced
  • 350 g raspberries
  • 100 g coconut shavings

Cooking Instructions

Preheat the oven to 150°C. Beat the egg whites until stiff.

Add 1 T of the sugar at a time, whisking for 30 seconds every time. Beat all together for 5 minutes until stiff and glossy.

Place a sheet of baking paper on a baking tray and spoon the meringue onto it in rough 15 cm circles.

Place in the oven and reduce the heat to 120°C. Bake for 1 hour and 15 minutes, then cool. Top with the yoghurt, fruit and coconut.

Cook's note: Make individual pavlovas as a grand finale to a big fat feast. It takes only a little more effort to make 10 small pavlovas than one big one, and your family and friends will love you for it.

Browse more pavlova menus here.

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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