Naartjie and Greek jogurt Pavlova

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Ankie Niesing


  • 4 egg whites
  • 125 g castor sugar Replace with xylitol
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 2 tsp cornstarch
  • pinch salt

Ingredients for filling

  • 250 g jogurt
  • 1 lemon's zest
  • 1 naartjies zest
  • 3 tbs honey (or to taste)
  • 2 tbs toasted almond flakes
  • 1 tsp vanilla
  • Handful Fresh mint
  • 2 fresh naartjies


  1. Beat the egg whites until soft peaks form. Add the sugar, a couple of tbs at a time, blending well after each addition until glossy and stiff. Beat in the vanilla extract, then sprinkle the cornstarch and lemon juice over the top and whip until it holds it’s shape.
  2. Spread the meringue onto a silicone sheet or parchment paper. You will need a large flat baking tray of 40cm x 40cm. Keep on shaping it with a spoon and knife until you get a round shape. Make sure to make a nest shape in the middle of the circle for the filling.

    Bake in a preheated oven of 100'C for 60 minutes. Turn the oven off and leave the meringues in for another 30 minutes or until firm and (hopefully!) crisp on the outside.

  3. Once cooled, the meringues can be stored in an air tight container for up to a couple of days. Don’t assemble the pavlovas until right before serving or they’ll get soft from the jogurt. 

Greek yogurt filling

  1. Place yogurt in mixing bowl, add honey, vanilla, and zest of lemon and tangerine and mix through.

  2. Toast almond flakes in a dry pan on the hob until golden brown.

  3. Fill pavlova with the yogurt filling and decorate with the naartjies, flaked almonds and mint.