Smashed Pavlova Mess
Imagine… Crunchy & chewy, cold, sweet, creamy, slightly tart and just downright delicious.
Servings
Serves 8-12
Ready In:
45minutes + 15min
Category:
Satisfying
Good For:
Dessert, Festivities
About this Recipe
I make the same dessert every year at Christmas time because everyone loves it. My non-THM family members request it! I love making it because it never fails. It doesn’t matter if it looks or tastes slightly different every time you make it – it’s not meant to be a perfect pavlova, it’s a Pav Mess! Especially perfect in the warmer months.
I originally got the idea from watching Jamie Oliver’s TV show 30 Minute Meals, based on the recipe in the same book on page 252.
Meringue Ingredients
- 4 egg whites or 120ml of carton liquid egg whites
- 1 cup of Natvia/sweetener
- 1/2 TB of vanilla extract
- Pinch of salt
- Food colouring (optional but festive)
Other Ingredients
- 750 g mixed fresh berries , such as strawberries, raspberries, blackberries and cherries
- 1 tsp vanilla bean paste
- 1 splash of balsamic vinegar (optional but nice)
- 250 ml double cream
- 1 TB powdered sweetener (like Natvia)
- 250gm fat-free Greek yogurt (Chobani 0.5%)
- 50gm dark chocolate, grated
- Drizzle with a little chocolate syrup or melted Skinny Chocolate
METHOD
Pre-make the meringue. Pre heat the oven to 180º C. Line a baking tray with baking paper.
Beat the egg whites until you get fluffy firm peaks. Keep whisking and start to add the Natvia or sweetener a tablespoon at a time, the pinch of salt and the vanilla paste to get a thicker texture. This can take around 8 – 10 minutes or 2-3 in a Thermomix.
You can leave the meringues all white or add a few drops of food colouring. At Christmas time, I like to make red and green meringues. Don’t add any more than 3 drops. It waters the meringue mix down too much.
Place the meringue mix onto the baking tray with either a teaspoon or a cake icing tool.
Bake them for 30 minutes or until slightly golden on top. Cool and store in an airtight container until you’re ready to assembly the dessert.
* The meringue can be made two days before.
ASSEMBLY ON THE DAY
Break meringues with hands and arrange on a large plate, individual bowls or a large decorative glass bowl.
Measure out approximately 500grams of the berries. Lightly squash or mash between your fingers – don’t overdo it, just a gentle massage. Add 1 tsp of sweetener, the vanilla bean paste and balsamic, stir, then leave aside to macerate.
Add 1 tsp of vanilla paste to the cream and 1 TB of sweetener. Whip until soft peaks form and then gently fold the Greek yogurt into the cream.
Gently fold in the macerated berry mixture. Then very gently fold in the smashed meringue pieces, adding a little dark chocolate as you go. Top with a few remaining berries and grated dark chocolate. Alternatively, drizzle with a THM chocolate sauce or melted Skinny Chocolate.
See an on plan chocolate sauce here at Low Carb Yum or here at Wonderfully Made and Dearly Loved or Natvia Chocolate Topping.
Serve and enjoy! It is crunchy & chewy, cold,sweet, creamy, slightly tart and just downright delicious.
Notes
Meringues can be made two days ahead.
You can leave the meringues white or add a few drops of food colouring. At Christmas time, I like to make red and green meringues. Don’t add any more than 3 drops. It waters the meringue mix down too much.
Any fruit will do but I love the assortment of berries and cherries.
Crème fraîche can be used instead of Greek yogurt but the Greek yogurt suits me to a T and is slightly lower in calories. And, as Trim Healthy Mama’s we don’t count calories but we don’t need to abuse them either.
This uses fruit but not enough to make it a Crossover… not once you divide the serving sizes up. Not that it would bother me – it is perfect even it were a Crossover dessert.
This looks beautiful when arranged in individual bowls, a large trifle bowl or even on a large plate.
Susan’s Smashed Pavlova ‘n’ Berries (S)
Equipment
- Thermomix or food processor
- Egg beater
- Bowl, for mixing
- Bowls or plates, for serving
- Baking tray
Ingredients
Meringue Ingredients
- 120 ml egg whites (carton) - or 4 egg whites
- 1 cup Natvia/sweetener
- 0.50 tbsp vanilla extract
- 1 pinch salt
- 1 dash Food colouring - optional but festive
Other Ingredients
- 750 grams mixed fresh or frozen berries - strawberries, raspberries, blackberries and cherries
- 1 tsp vanilla bean paste
- 1 splash balsamic vinegar - optional but nice
- 250 ml heavy cream
- 1 tbsp powdered sweetener
- 250 grams fat-free Greek yogurt, Chobani 0.5%
- 50 grams dark chocolate, grated
- 1 sprinkle Chocolate syrup or melted Skinny Chocolate
Instructions
Meringue - can be made two days ahead
- Pre heat the oven to 180º C. Line a baking tray with baking paper.
- Beat the egg whites until you get fluffy firm peaks. Keep whisking and start to add the Natvia or sweetener a tablespoon at a time, the pinch of salt and the vanilla paste to get a thicker texture. This can take around 8 – 10 minutes or 2-3 in a Thermomix.
- You can leave the meringues all white or add a few drops of food colouring. At Christmas time, I like to make red and green meringues. Don’t add any more than 3 drops. It waters the meringue mix down too much.
- Place the meringue mix onto the baking tray with either a teaspoon or a cake icing tool.
- Bake them for 30 minutes or until slightly golden on top. Cool and store in an airtight container until you’re ready to assembly the dessert.
Assembly
- Break meringues with hands and arrange on a large plate, individual bowls or a large decorative glass bowl.
- Measure out approximately 500grams of the berries and halve or quarter them and put into a bowl. Lightly squash or mash between your fingers – don’t overdo it, just a gentle massage. Add 1 tsp of sweetener, the vanilla bean paste and balsamic, stir, then leave aside to macerate.
- Add 1 tsp of vanilla paste to the cream and 1 TB of sweetener. Whip until soft peaks form and then gently fold the Greek yogurt into the cream.
- Gently fold in the macerated berry mixture. Then very gently fold in the smashed meringue pieces, adding a little dark chocolate as you go. Top with a few remaining berries and grated dark chocolate. Alternatively, drizzle with a THM chocolate sauce or melted Skinny Chocolate.
- Serve and enjoy! It is crunchy & chewy, cold, sweet, creamy, slightly tart and just downright delicious.
Notes
- The meringue can be made two days before.
- Any fruit will do but I love the assortment of berries and cherries.
- Crème fraîche can be used instead of Greek yogurt but the Greek yogurt suits me to a T and is slightly lower in calories. And, as Trim Healthy Mama’s we don’t count calories but we don’t need to abuse them either.
- This uses fruit but not enough to make it a Crossover… not once you divide the serving sizes up. Not that it would bother me – it is perfect even it were a Crossover dessert.
- This looks beautiful when arranged in individual bowls, a large trifle bowl or even on a large plate.
- See an on plan chocolate sauce here at Low Carb Yum or here at Wonderfully Made and Dearly Loved
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