Greek Yogurt And Chocolate Pavlova – a delicious recipe with egg whites, sugar, cornstarch, apple cider vinegar, greek yogurt, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 140 degrees Celsius.
2
Line a baking sheet with parchment paper and draw 14 centimeter diameter circles on it.
3
In a bowl, whisk the egg whites into stiff peaks slowly adding in the sugar. When they are firm and shiny, whisk in the cornstarch and vinegar.
4
Spoon the egg whites onto the preprinted circles and bake them 30 minutes until lightly golden.
5
In the meantime, make the yogurt cream. Whisk the heavy cream into stiff peaks and fold in the Greek yogurt. Reserve in the refrigerator.
6
Remove the pavlovas from the oven and set aside to cool.
7
In a microwave-safe bowl, add the dark chocolate and milk. On medium power, microwave the mixture 1 minute. Stir and repeat until completely melted.
8
Serve the pavlovas with the chocolate sauce and yogurt cream on top and sprinkled with crushed almonds.
908
kcal
Calories
43
g
Fat
114
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 egg whites, 1 2/3 cups superfine sugar, 1 tablespoon cornstarch, 1 teaspoon apple cider vinegar, and more.
Yes, Greek Yogurt And Chocolate Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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