pavlova yogurt bowls: this breakfast idea is that girl

Nicole Cappetta
Jan 14
3 min read

Updated: Apr 16

my sister and I made pavlova for dessert last Christmas and I havent stopped thinking about it since. most people have this cream filled meringue for dessert but I kept having this thought about using pavolva shells as a vessel for one of my favorite breakfast meals: a yogurt bowl.

the most fun part of this recipe is how creative you can get with the toppings and flavor combinations.

makes: 6 large yogurt bowls

skill level: medium-hard

prep time: 45 minutes

cook time: 80-90 minutes

cool down time: 2-3 hours

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pavlova yogurt bowl with dairy free yogurt, strawberries and blackberies, lavender honey granola and drizzled honey

If you've made meringue before than you will accomplish this no problem, but if you are a newbie to whipping egg whites - - here are a few tips to helpmake sure you're pavlova turns out perfectly.

make sure your eggs are room temperature before seperating: this will ensure the egg whites whip up correctly.
seperating your egg yolks from the egg whites: You'll see a bunch of videos where people try to use the cracked egg shell as a vessel to try and seperate the yolks from the whites but I find this messy and makes it easy to get egg shells in your mixture. I find it easier to just crack the egg over a bowl, slowly pouring the contents of the eggs into your hand and slightly letting the egg whites fall into the bowl while you gently secure the egg yolk.
yes, you need cream of tar tar
alot of pavlova recipes will call for caster sugar: this can be expensive and hard to find. I used standard granulated sugar and it worked out fine. you can also put the sugar in the blender to make it extra fine too!

INGREDIENTS

6 egg whites (room temperature)
1 1/2cup sugar
1/4tsp cream of tar tar
1 tsp vanilla extract

pavlova shells/bowls

this breakfast combo is that girl no questions asked.

bring eggs to room temperature: either let them sit out for a couple of hours OR sit them in warm water for 20-30 minutes.
preheat your oven: set it to 245- the pavolva cooks low and slow
seperate the egg whites: carefully seperate the egg yolks from the whites.
in the mixer: add egg whites and cream of tar and mix on medium high speed until the egg whites form "soft peaks" which means they wil be no longer foamy, but glossy white. If you stick your spoon in the mixture and remove it the batter will start to stick up.
pour some sugar on me: except you will actually be adding in the sugar slowly. keep the mixer on and add1 tbsp of sugar at a time with 30 seconds in between. continue mixing until batter full peaks.
pavlova time: spoon egg white mixture onto parchament paper lined baking sheet forming the size you would like the bowls to be. the best part about pavlova is that it doesn't have to be perfect. the more you dollop the egg whites on top of each other, the better it looks.
let's bake: pop those babies in the oven and bake for 80-90 minutes. once done baking, turn of the oven off and let the pavlova completely cool before removing it from the oven.
eat right away or store for future: if you want to meal prep this for breakfast you can keep them in an airtight container and store in the freezer for 3-4 days