Pavlova Nests with Blackberry & Cherry Yoghurt

Make the most delicious dessert with LANCEWOOD’s creamy No Sugar Added Low Fat Blackberry & Cherry Yoghurt. It’s the perfect fruity topping for crunchy, marshmallow-like pavlova nests.

More than 1 hour

Makes 6 


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  • 4 egg whites  
  • 1 cup (250ml) Sweetly baking sugar (non-nutritive sweetener)   
  • 1 tsp (5ml) vanilla essence  
  • ½ tsp (3ml) each orange essence and ground cinnamon  
  • Pinch of nutmeg (optional) 
  • 1 tsp (5ml) white vinegar  
  • 2 tsp (10ml) corn flour  
  • About 1 cup (250ml) LANCEWOOD® No Sugar Added Low Fat Blackberry & Cherry Yoghurt 
  • Handful fresh raspberries and blackberries and mint, for serving  



  1. Preheat oven to 120°C.  
  2. Whisk egg whites until medium-stiff peaks form.  
  3. Combine sugar substitute, cinnamon and nutmeg  (if using). 
  4. Add 1 Tbsp (15ml) spiced sugar at a time to egg mixture, whisking for about 3-5 minutes to dissolve sugar before adding the next spoon. Once all sugar is added, the meringue should be glossy and thick with a smooth texture.  
  5. Add vanilla, orange essence, vinegar and cornflour and whisk until combined.  
  6. Spoon generous dollops of meringue mixture on a lined baking tray, creating 10-12cm wide by 2-3cm high “nests”. Use the back of the spoon to create an indent in the centre.  
  7. Bake meringues for 1 hour.   
  8. Switch off oven and let meringues cool inside for at least another hour. (Do not open the oven door.)  
  9. Place cooled meringues on a serving platter and fill each centre with yoghurt. (lf not serving immediately, store in an airtight container for up to 2 days.)  
  10. Garnish with fresh berries and mint leaves.   


Browse more treats here.


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