DIY Pavlova Grazing Board with Summer Fruit, Cranberry Coulis and Vanilla Yoghurt



  • 275 grams caster sugar
  • 40g brown sugar
  • 3/4 teaspoon ground cardamom
  • 6 egg whites
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • Chopped pistachios, to serve
  • Coconut flakes, to serve
  • Mint sprigs, to serve

  • Vanilla yoghurt
  • 750g Greek style yoghurt
  • 1 1/2 tsp vanilla bean paste

  • Cranberry coulis – makes 1 cup
  • 170grams packet Ocean Spray® Craisins®
  • 1/2 cup (125ml) water
  • (1/4 cup) 60ml lime juice
  • Finely grated zest of 2 limes

  • Berry and craisin topping
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons Ocean Spray® Craisins®
  • 125g strawberries, quartered
  • 125g raspberries

  • Mango and passionfruit topping
  • 2 passionfruit
  • 2 tablespoons brown sugar
  • 1 mango, sliced


1. For vanilla yoghurt, combine yoghurt and vanilla in a bowl; spoon yoghurt mixture into a muslin lined sieve and place over a saucepan. Cover with a plate; refrigerate overnight to drain.

2. For pavlovas, preheat oven to 150C/ 130C,fan-forced. Trace 8 x 10cm circles on two large sheets of baking paper. Place sheets pencil side down on two large greased oven trays.

3. Combine caster sugar, 35g brown sugar and cardamom in a bowl.

4. Whisk egg whites and a pinch of salt in an electric mixture on medium speed until soft peaks form. Gradually add sugar mixture, 1 tbs at a time, until meringue is firm and glossy. Add the cornflour and vinegar and whisk to combine. Spoon meringue evenly among circle templates. Use the back of a spoon to form peaks and swirls. Transfer meringues to oven and reduce oven to 120C. Bake for 1 hour 10 minutes or until crisp. Turn oven off, leaving the oven door slightly ajar, and leave pavlovas to cool completely.

5. For cranberry coulis, place Craisins® and water in a small saucepan. Bring to the boil; remove from the heat. Cover; cool to room temperature. Transfer mixture to a blender; add lime zest and lime juice and blend until smooth. Refrigerate until ready to serve (see cooking tip).

6. For berry topping, combine craisins, lime juice and sugar in a bowl, add the strawberries and gently toss to combine. Set aside for 15 minutes to macerate. Add the raspberries and gently toss to combine.

7. For mango and passionfruit topping, combine passionfruit and sugar in a bowl and set aside for 2 mins for sugar to dissolve. Add the mango and gently toss to coat.

8. Place the vanilla yoghurt in a large bowl. Swirl through 1/3 cup coulis to create a rippled effect.

9. To serve, place berry topping, mango topping, extra coulis, pistachios, coconut flakes and mint in separate bowls. Fill pavlovas with yoghurt mixture and arrange on a serving large serving platter with toppings.

COOKING TIP: This recipe makes extra coulis than required. Keep it in the fridge for up to 1 week. Serve over ice-cream or drizzle over yoghurt and summer fruit for a quick dessert.


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