Jul 14 2026
Restaurants›Istros›Pavlova (gf) Recipe

Pavlova (gf) Recipe

Inspired by Istros
Time3h
Serves8

yoghurt white chocolate ganache monte | forest fruits | homemade wild cherry sorbet

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Ingredients

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Pavlova Base

Yoghurt White Chocolate Ganache

Homemade Wild Cherry Sorbet

Forest Fruits

Method

Pavlova Base

  1. 1

    Preheat the Oven

    Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper.

  2. 2

    Prepare the Egg Whites

    In a clean, dry bowl, beat the egg whites until soft peaks form.

  3. 3

    Add Sugar Gradually

    Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.

  4. 4

    Incorporate Cornstarch and Vinegar

    Gently fold in cornstarch, white vinegar, and vanilla extract until just combined.

  5. 5

    Shape the Pavlova

    Spoon the meringue mixture onto the prepared baking tray, shaping it into a round disc with a slight well in the center.

  6. 6

    Bake

    Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the pavlova inside to cool completely.

Yoghurt White Chocolate Ganache

  1. 7

    Melt the Chocolate

    Chop the white chocolate into small pieces and place it in a heatproof bowl.

  2. 8

    Heat Cream

    In a small saucepan, heat the heavy cream over medium heat until it simmers. Pour the hot cream over the chopped chocolate.

  3. 9

    Mix Until Smooth

    Let it sit for a minute, then stir until the chocolate is fully melted and smooth.

  4. 10

    Combine with Yoghurt

    Allow the ganache to cool slightly, then fold in the Greek yoghurt until combined and smooth.

Homemade Wild Cherry Sorbet

  1. 11

    Prepare the Cherries

    Pit and chop the fresh wild cherries.

  2. 12

    Make Cherry Syrup

    In a saucepan, combine cherries, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  3. 13

    Blend and Freeze

    Once the cherries are soft, blend the mixture until smooth, then strain to remove solids. Stir in lemon juice and freeze until firm.

Assembly

  1. 14

    Serve the Pavlova

    Once the pavlova is completely cool, gently top it with the yoghurt white chocolate ganache.

  2. 15

    Add Forest Fruits

    Decorate the top with mixed forest fruits.

  3. 16

    Scoop the Sorbet

    Scoop the homemade wild cherry sorbet and serve alongside the pavlova.

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