Smashed Pavlova THM S
Print Recipe

Susan’s Smashed Pavlova ‘n’ Berries (S)

Crunchy & chewy, cold, sweet, creamy, slightly tart and just downright delicious.
Prep Time1 hr
Course: Dessert
Keyword: Festivities, Occasional food, Satisfying
Servings: 10 servings
Author: Nourish & Flourish


  • 750 grams mixed fresh 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
  • 50 grams dark chocolate
  • 1 sprinkle Chocolate syrup or melted Skinny Chocolate

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



  • 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.


  • 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.


  • 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