March 30, 2026

Yoghurt Turkish Delight Pavlova

Serves:

Cooking Time:

< 90 min

Dessert

Easter

Ingredients:

Meringue:
4 large egg whites
250 ml castor sugar
15 ml corn flour
5 ml grape vinegar, A pinch of salt

Filling:
750 ml LANCEWOOD® Double Cream Vanilla Yoghurt
25 ml rose water
5 Turkish delight blocks, thinly sliced
60 ml pistachios, chopped
125 ml raspberries
mint sprigs

Method

Preheat the oven to 180°C. Line a baking sheet with baking paper and draw a circle on the baking paper using a 20 cm cake tin.

Meringue:

Use an electric beater and beat the egg whites until soft peaks form.
Add the castor sugar, a tablespoon at a time and beat well after each addition.
Sift in the corn flour and add the vinegar and salt and beat together.
Spoon the meringue into the circle on the baking paper and shape into a nest, making the sides slightly higher for the filling.
Lower the oven temperature to 120°C and bake for 90 minutes. Leave to cool in the oven for an hour.

Filling:

Place the pavlova on a serving plate.
Mix the yoghurt and the rosewater together. Spoon the yoghurt into the pavlova and top with the Turkish delight slices and raspberries.
Sprinkle with pistachios and finish with a few sprigs of mint.
A decadent dessert!