High Protein Classic Pavlova
Transform a beloved dessert into a nutritious masterpiece with this High Protein Classic Pavlova recipe! This light and airy meringue-based treat is elevated with the addition of unflavored whey protein isolate, delivering an indulgent yet protein-packed twist to the classic pavlova. Topped with a luscious blend of whipped cream and Greek yogurt for an extra protein boost, plus a vibrant assortment of fresh fruits such as berries, kiwi, or passionfruit, this dessert is as beautiful as it is delicious. Perfect for gatherings, the pavlova features a crisp exterior and a soft, marshmallow-like center, crafted with precision using simple ingredients like egg whites, sugar, and cornstarch. Whether you're looking for a high-protein dessert or a show-stopping centerpiece, this pavlova combines indulgence with health-conscious creativity to satisfy all cravings.
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Recipe Information
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)
Instructions
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
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.
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.
Sift the cornstarch and whey protein powder onto the meringue mixture, and then gently fold in using a spatula.
Add the white vinegar and vanilla extract, folding them into the meringue with gentle strokes.
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.
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.
After baking, turn off the oven and allow the pavlova to cool completely in the oven with the door slightly ajar.
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.
Spread the cream and yogurt mixture over the cooled pavlova base.
Top with fresh fruits of your choice, arranging them attractively over the creamy topping.
Serve the pavlova immediately or store in a cool place until ready to serve. This high-protein pavlova is best enjoyed fresh.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 224.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 999 mg | 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.
