Step 1 Preheat oven to 120ºC. Draw a 20cm circle on non-stick baking paper. Place paper, pencil-side down, onto a baking tray.
Step 2 Use an electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well between each addition, until dissolved and a ribbon trail forms in meringue when beaters are lifted.
Step 3 Spoon meringue onto paper circle. Use a spatula to shape mixture into a nest. Use a spoon to create an indent on top of the pavlova nest.
Step 4 Bake on lowest oven shelf for 1 hour or until crisp. Turn oven off and leave pavlova in oven with door slightly ajar for about 3 hours or until completely cooled.
Step 5 Spoon yoghurt onto pavlova. Top with fruit and passionfruit pulp. Dust with icing sugar and serve.
What we did
Some recipes for pavlova use up to 600ml full-fat cream. We used no cream at all, instead using 99% fat-free yoghurt.
We cut back on the sugar content in the meringue base to just 2/3 cup by using honey-flavoured yoghurt as a topping.
HFG pavlova (per serve)
Total energy 630kJ
Total fat 0.3g (0.2g saturated fat)
Traditional pavlova (per serve)
Total energy 1870kJ
Total fat 18.8g (12.2g saturated fat)