Yeo Valley Organic Lemon Pavlova Recipe

Passion Fruit & Lemon Pavlova

  • 20 mins
    (plus 60 minutes in the oven)
  • Serves 6
  • Vegetarian
  • Gluten Free
  • Beginner


4 free-range egg whites

225g (8oz) caster sugar

1 tsp cornflour

1 tsp lemon juice

1 tbsp icing sugar

For the topping:

150ml Double Cream

250g (9oz) Peach and Apricot Yogurt

Grated zest of 1 lemon

1 tbsp lemon juice

4 passion fruit plus tropical fruit – such as 1 mango, kiwi, pineapple or papaya, sliced

To decorate:

Grated zest of 1 lemon

Sprigs of mint


  1. Preheat the oven to 140°C/275F/Gas Mark 1. Line a baking sheet with baking parchment and draw a 23cm/9inch diameter circle onto it.
  2. Whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Fold in the cornflour, lemon juice and zest.
  3. Spoon the meringue onto the circle on the baking parchment. Form the sides of the meringue into peaks.
  4. Place into the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely, or leave overnight.
  5. Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for 1-2 days. It can also be frozen for up to 1 month.
  6. To assemble the pavlova, whip the double cream until thick, then mix with the yogurt, lemon juice and icing sugar. Spoon the mixture onto the meringue.
  7. Cut the passion fruit in half and scoop out the pulp. Spoon over the yogurt. Place slices of the tropical fruit over the top of the passion fruit. Serve immediately.

Similar Recipes

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.