MNB Pavlova



Everyone loves a classic pavlova and it’s not hard to see why. Bright, fresh, sweet and crunchy, pavlova is the perfect finish to almost any meal. 


Ideal for Christmas lunch, family parties, summer BBQs, afternoon tea… well, pretty much anything!


This MNB Pavlova recipe is simple, classic and will give you the confidence to volunteer to ‘bring the pav’.


In bonus news, we’re pretty sure that you’ll end up getting invited to every party once word gets out about your delicious pavlova skills.


Top with bright seasonal fruit and edible flowers to add the wow factor to this crowd pleaser.









For the meringue:

6 egg whites

4 tablespoons of rapadura sugar

2 teaspoons of cornflour

1 teaspoon of apple cider vinegar



2 cups coconut yoghurt or Greek yoghurt

3 tablespoon honey or maple syrup

2 cups fresh seasonal fruit





  1. Use an electric mixer to whisk your egg whites in a mixing bowl until soft peaks form. Add in sugar one tablespoon at a time, beating well until the meringue is thick and glossy and sugar is dissolved. If still gritty with sugar, keep whisking until dissolved.
  2. Add in cornflour and vinegar at the end and whisk until just combined.
  3. Spoon meringue onto baking tray making a pavlova shape.
  4. Bake for 1.5 hours for 120C or until Pavlova is dry to touch. When ready turn off the oven but leave the Pavlova with the oven door ajar to cool completely.
  5. Top before serving.





What’s your favourite ‘pav’ topping?




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