Marbled chocolate and salted pistachio pavlova with orange blossom yogurt and figs

Makes: 8 Prepare & Cook:


  • 6 spinneysFOOD Free Range Eggs, whites only
  • 280g soft brown sugar
  • 2 tsp cornflour
  • 1 tsp white grape vinegar
  • ½ tsp vanilla extract
  • 100g spinneysFOOD Salted Pistachios, shelled and chopped
  • 20g cocoa powder
  • 400g Greek yogurt
  • ¼ tsp orange blossom water
  • 4 Black Bursa figs, halved
  • 25g dark chocolate, roughly chopped
  • 1 tbsp spinneysFOOD Honey


  1. Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
  2. Use an electric whisk to beat the egg whites until soft peaks form. Gradually add the sugar, 1 tbsp at a time, and continue to beat until thick and glossy. Fold in the cornflour, vinegar, vanilla extract and all but 1 tbsp pistachios.
  3. Sift the cocoa into the mix then use a spoon to gently fold through 5-8 times until the meringue is marbled with cocoa streaks.
  4. Spoon onto the tray in a 22cm circle. Transfer to the oven, reduce to 140°C, gas mark 2 and bake for 1 hour. Turn the oven off and cool the meringue with the door closed.
  5. Meanwhile, beat the yogurt and orange blossom in a bowl. Chill until needed.
  6. Top the pavlova with the yogurt, figs, chocolate and remaining pistachios. Drizzle with the honey.

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