• 2 egg whites, room temperature
  • 1/2 cup caster sugar
  • 1 tsp vanilla bean paste
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • 1 pomegranate, seeds removed
  • 300g natural greek yoghurt
  • 2 figs, sliced
  • 1/2 cup blackberries



  1. Preheat oven to 160C. Line an oven tray with baking paper.
  2. To make the meringue, place egg whites and sugar in a clean, dry bowl. Using an electric mixer, whisk on high until thick, glossy and sugar has dissolved.
  3. Add vanilla, vinegar and salt and whisk for 2 minutes.
  4. Place 4 large spoonfuls of the meringue mixture onto prepared tray. Bake in the oven for 45-50 minutes. Remove meringues from oven and allow to cool.
  5. To serve, gently crush half the pomegranate seeds using a mortar and pestle to extract the juice. Fold pomegranate juice through the yoghurt until light pink in colour. Top meringues with pink yoghurt, remaining pomegranate seeds, figs and blackberries. 
georgia-barnes-pink-pavlova recipes

Recipe, food styling and photography by Georgia Barnes