High Protein Classic Pavlova

Elevate your dessert game with this High Protein Classic Pavlova, a delicious fusion of indulgence and nutrition. This lighter take on the traditional pavlova replaces some of the sugar content with unflavored whey protein isolate, giving it an unexpected protein boost without compromising on the signature airy, meringue-like texture. Crafted with perfectly whipped egg whites, a touch of cornstarch for stability, and a splash of vanilla for flavor, the pavlova base bakes to a delightful crisp exterior while maintaining a marshmallow-like center. Topped with a creamy mixture of whipped heavy cream and protein-packed Greek yogurt, it’s finished with a vibrant medley of fresh fruits like berries, kiwi, or passionfruit. Perfect for health-conscious dessert lovers, this showstopping treat is as stunning as it is satisfying—ideal for gatherings or whenever you crave a guilt-free indulgence.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 4 large egg whites
• 30 grams whey protein isolate powder, unflavored
• 200 grams granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 250 ml heavy cream
• 150 grams Greek yogurt, plain
• 200 grams fresh fruits of choice (such as berries, kiwi, or passionfruit)

Directions

Step 1

Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.

Step 2

In a clean, dry bowl, begin whisking the egg whites using an electric mixer at medium speed until soft peaks form. This should take roughly 3-4 minutes.

Step 3

Gradually add the granulated sugar, a tablespoon at a time, while continuing to whisk. Whisk the mixture until it becomes glossy and stiff peaks form, ensuring the sugar is completely dissolved. This will take about 8-10 minutes.

Step 4

Sift the cornstarch and whey protein powder onto the meringue mixture, and then gently fold in using a spatula.

Step 5

Add the white vinegar and vanilla extract, folding them into the meringue with gentle strokes.

Step 6

Spoon the mixture onto the prepared baking sheet, shaping it into a circle approximately 20 cm (8 inches) in diameter. Create a slight indentation in the center for the toppings later.

Step 7

Reduce the oven temperature to 120°C (250°F) and bake the pavlova for 90 minutes. Do not open the oven door during this time.

Step 8

After baking, turn off the oven and allow the pavlova to cool completely in the oven with the door slightly ajar.

Step 9

Once the pavlova is cooled, whip the heavy cream until soft peaks form, then gently fold in the Greek yogurt for added protein and creamy texture.

Step 10

Spread the cream and yogurt mixture over the cooled pavlova base.

Step 11

Top with fresh fruits of your choice, arranging them attractively over the creamy topping.

Step 12

Serve the pavlova immediately or store in a cool place until ready to serve. This high-protein pavlova is best enjoyed fresh.

Nutrition Facts

Serving size	976.5 grams (976.5g)

Amount per serving	% Daily Value*
Calories	2017

Total Fat 87.10g	112%
Saturated Fat 51.90g	260%
Polyunsaturated Fat 0.10g
Cholesterol 270mg	90%
Sodium 406mg	18%
Total Carbohydrate 241.40g	88%
Dietary Fiber 6.00g	21%
Total Sugars 224.80g
Protein 56.10g	112%

Vitamin D 0IU	0%
Calcium 353mg	27%
Iron 1mg	5%
Potassium 999mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 11.4%

Carbs: 48.9%