Lemon & Blackberry pavlova recipeGolden caster sugar gives this meringue an incredible caramel flavour – filled with Greek yogurt and lemon curd, it’s the low-fat option!


PREP 20 mins

COOK 1hr 30 mins


3 large egg whites

150g golden caster sugar

1tsp vanilla extract

1tsp cornflour

1tsp vinegar

500g pot 0% fat Greek yogurt

325g pot lemon curd

300g blackberries



1. Heat the oven to 120C, Gas 2. Line a baking sheet with baking parchment and draw a 20cm circle on it.

2. Put the egg whites into a clean, grease-free bowl and whisk with an electric mixer until stiffly peaking.

3. Continue whisking adding the sugar 1tbsp at a time. Combine vanilla, cornflour and vinegar, then whisk into the whites.

4. Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe a 21cm circular base, next pipe large swirls around the edge, then a little swirl in between each.

5. Bake for 1 hr 30 mins until firm. Leave the meringue to cool in the turned off oven with the door open. Store in an airtight tin until needed.

6. Put the meringue on to a serving plate. Stir the yogurt until smooth, put into a large bowl and gently swirl in the lemon curd. Spoon into the centre of the pavlova. Top with the blackberries before serving.


Per serving: 239 calories, 2g fat (0.6g saturated), 48g carbohydrates