Protein Pavlova

Let's step out of our comfort zone, with an Australian recipe. Our Pavlova is light, sweet, and full of protein. In one single bite, you will enjoy three different textures.

90 Minutes


for 1 person

  • For the Base:
  • 5 Egg whites (room temperature)
  • 1 tsp. Vinegar
  • 80 g Natural sweeter (Lucuma)
  • 0.25 tsp. Xanthan gum
  • For the Cream:
  • 200 ml Thick coconut cream
  • 250 g Coconut (Greek) yoghurt
  • 20 g Skinny Protein (Vanilla Ice cream)
  • 1 tbsp. Maple syrup
  •  Toppings: 
  • - Granole
  • - Fresh strawberries


Step 1: Preheat the oven to 150℃. Line a large baking sheet with parchment paper.

Step 2:  In the bowl of a stand mixer, beat the egg whites until soft peaks form, about 5 minutes. Add in the xanthan gum, vinegar, and sweetener one tablespoon at a time and beat continuously on high speed for 6-7 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.

Step 3: Turn the oven down to 100℃.

Step 4: Spoon the meringue mix into a large high pavlova shape, approximately 20cm diameter. Smooth the sides.

Step 5: Place the pavlova in the oven for 75-90 minutes. Make sure that the Pavlova is firm and dry.

Step 6: Take the Pavlova out of the oven and let it cool for 30 minutes. Then carefully transfer to a cooling rack to cool completely.

Step 7: To make the cream, mix all the cream ingredients until they are smooth and well combined.

Step 8: Spoon the cream on top of the pavlova then top with our protein granola and fresh berries.

Pavlova dessert is best served right after it is made, but you can still refrigerate for up to 2 days!

Posted in: Recipes

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