Pavlova with Yogurt and Strawberries Recipe

This light and elegant Pavlova with Yogurt and Strawberries is an easy way to impress your family and friends with something truly delicious but not too difficult!

Fat-free Pavlova is crisp, light and topped with Chobani Greek yogurt and fresh strawberries.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Mmmmm. Have you ever tasted (or made) a Pavlova? This is my first time for both, and I'm excited to share my experience and my completed dessert with you.
If you've never heard of a Pavlova before, let me share Wikipedia's description:

“Pavlova is a meringue-based dessert named after the Russian
ballet dancer, Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit.” “The dessert is believed to have been created in the honor of the dancer either during or after one of her tours to Austria and New Zealand in the 1920s.”

“The dessert is a popular dish and an important part of the national
the cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.”

Pavlova with Greek Yorgurt and Strawberries Recipe

Pavlova with Greek Yogurt and Strawberries Recipe

The Pavlova texture is amazing and reminds me a great deal of cotton candy where the moment you place it on your tongue it dissolves immediately and begs you to take another bite.

Paired with the sweet and tart yogurt and the sweetness of the fresh strawberries, this is the perfect dessert to end a heavy holiday meal and will soon become a family favorite!

PAVLOVA WITH GREEK YOGURT AND STRAWBERRIES

Servings: 8-10 Prep Time: 60 minutes (includes cooling time) Bake Time: 60 minutes

{PRINT THIS RECIPE}

4 egg whites, at room temperature (reserve the yolks for another use)

1 ¼ cup of granulated sugar

1 teaspoon pure vanilla extract

2 teaspoons cornstarch

1 teaspoon lemon zest

4 cups Chobani 2% Greek yogurt (I used strawberry/banana), stirred well

3 cups fresh strawberries, hulled and quartered

powdered sugar for garnish

-Preheat the oven to 300 degrees.

-Line a baking sheet with parchment paper on which you've drawn an 8" circle. *Note - Use an upside-down bowl as a template. Place the parchment paper circle side down on the baking sheet and set aside.

-In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the egg whites until frothy and stiff but not dry. Gradually beat in the sugar, 1 tablespoon at a time until the egg whites are thick and glossy.

-Switch to a spatula or wooden spoon and gently fold in the vanilla extract, cornstarch, and lemon zest.

-Spoon the meringue mixture inside the parchment circle. Use an off-set spatula or spoon to spread the mixture evenly within the circle making the edges slightly higher than the center and leaving a slight depression in the center of the meringue.

-Bake in a preheated oven for 1 hour. After an hour, turn off the heat and open the oven door but don't remove the pavlova until completely cooled.

-Remove to a wire rack and once cool, transfer the pavlova to a serving platter *Note - a wide spatula will work best for this application.

-Spoon the Chiobani yogurt in the center of the pavlova and gently use a spoon or spatula to spread the yogurt evenly over the baked meringue. Top with the fresh strawberries and garnish with a sprinkle of powdered sugar.

-Serve in slices or spoon into bowls.

*Note - This is best served immediately or after being chilled for a few hours. Storing it overnight may cause the meringue to become soggy.

Line a baking sheet with parchment paper on which you've traced an 8" circle. Place the parchment circle upsidedown on the baking sheet. Set aside. Beat the egg whites until firm but not dry and then beat in the granulated sugar, 1 tablespoon at a time until the meringue is glossy and stiff peaks form.

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Using a spatula fold in the vanilla extract, cornstarch, and lemon zest. Spoon the meringue mixture into the center of the parchment circle. Use a spoon or offset spatula to spread the meringue into the circle making sure to build the edges slightly and make a slight depression in the center.

Peek-a-boo 🙂

Bake the pavlova in a preheated 300-degree oven for 60 minutes. Turn off the heat, open the oven door and allow the pavlova to sit in the oven until cool. Remove from the oven and gently transfer the pavlova to your serving platter using a large spatula. *Note - Don't be bothered by the cracks, it's part of a Pavlova's charm. Spoon the stirred Chobani yogurt into the center of the pavlova and top with fresh strawberries. Garnish with powdered sugar and serve.

Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

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Comments

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Kellie Hemmerly says

December 26, 2014 at 1:24 pm

I'm always fascinated by pavlovas, they just seem so elegant and perfect for entertaining.

Lauren @ HealthyDelish says

December 24, 2014 at 4:37 pm

I love the idea of topping a pavlova with yogurt! What a terrific contrast in textures.

Cookin' Canuck says

December 23, 2014 at 10:45 pm

I just made mini pavlovas a few weeks ago, filled with lemon yogurt, fruit and nuts. I was so surprised at how well the lemon yogurt complemented the meringues. This looks wonderful!

german in pdx says

December 23, 2014 at 7:12 pm

Pavlovas are so good and your filled with yoghurt looks amazing. ~ Bea

Paula-bell'alimento says

December 23, 2014 at 3:34 pm

ah Pavlovas. So gorgeous.

Kim (Feed Me, Seymour) says

December 23, 2014 at 12:44 pm

I absolutely love these types of desserts! So flaky, light and delicious.

Ginny McMeans says

December 23, 2014 at 4:01 am

Just beautiful and thanks for the interesting story too!

Souffle Bombay says

December 23, 2014 at 3:25 am

SO pretty! Thanks for the back-story 🙂 Those glasses!

Katerina @ Diethood says

December 23, 2014 at 5:21 am

I love this dessert and I make it quite often, but never for the blog because I can't get it to look this pretty!! Beautiful job!

Ashley @ Wishes and Dishes says

December 22, 2014 at 11:11 pm

What a gorgeous dessert! I have never had pavlova before!

Angie Barrett says

December 22, 2014 at 9:23 pm

Thank you so much for the step by step photos!! (I love the one with your reflection haha) This is one beautiful dessert.

Heather Schmitt-Gonzalez says

December 22, 2014 at 5:16 pm

Who's got two thumbs and adores pavolas? THIS GIRL! This sounds fabulous Renee, pinned to my pavlova board!

- Renee Goerger says
  
  December 22, 2014 at 6:15 pm
  
  You have a pavlova board, Heather? I'm headed over now to take a look.
  
Back for Seconds says

December 22, 2014 at 5:03 pm

So pretty!

Amanda @ The Kitcheneer says

December 22, 2014 at 10:36 pm

This is absolutely gorgeous!

Brenda@SugarFreeMom says

December 22, 2014 at 10:26 pm

This is a really elegant dessert!

Martha @ A Family Feast says

December 22, 2014 at 10:09 pm

I've made pavlova before - but never with yogurt! Looks great!

Angie says

December 22, 2014 at 3:18 pm

This pavlova looks so amazing! I've never made one, but you made it look easy!

- Renee Goerger says
  
  December 22, 2014 at 6:56 pm
  
  What a nice compliment, Angie! Thank you very much!
  
The Food Hunter says

December 22, 2014 at 2:56 pm

beautiful!

RJ Flamingo says

December 22, 2014 at 2:38 pm

What a beautiful Pavlova! I used to make them quite a bit, many years ago, but mine never looked as pretty as this one. And it never occurred to me to top them with yogurt. Great idea! Pinned and Stumbled - I've got egg whites to use up! (p.s. - Those strawberry champagne flutes are adorable!)

- Renee Goerger says
  
  December 22, 2014 at 6:19 pm
  
  Thanks so much, Renee!
  
Nutmeg Nanny says

December 22, 2014 at 2:16 pm

This is so pretty! I have never made pavlova before but I want to do it now!

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