Rainbow Fruit Pavlova


  • 6 egg whites
  • 300g caster sugar
  • 2 teaspoons corn flour
  • 1 1/2 teaspoons white vinegar
  • Large tub of 0% or low fat thick yoghurt
  • Fresh fruit – chopped into bite sized pieces


  1. Preheat oven to 150ºC
  2. Line a baking tray with baking paper
  3. Put egg whites in a bowl of electric mixer or use a hand mixer, to whisk them until they form stiff peaks (they won’t fall from the bowl when it’s turned upside down!).
  4. Add the sugar one tablespoon at a time & continue whisking for about 30 seconds after every spoonful added. Take your time.
  5. Once all sugar added, whisk until stiff & glossy.
  6. Mix the corn flour & vinegar in a cup & add to egg whites, whisking until incorporated.
  7. Place the mixture on the baking tray in a circular shape about 23 cm in diameter.
  8. Place in the oven & immediately reduce heat to 120ºC. Shut the oven door & don’t peak. Check at 1 hour & then turn oven off, leave pavlova inside oven until cool.
  9. Can be stored, once cool, in an airtight container for 2 days.
  10. Just before serving, add the yoghurt in a layer on top with your choice of fruit.
  11. Bananas, chopped stem ginger with pineapple is another delicious combination.