Pavlova Greek Yoghurt Sundae

Preparation info
  • Serves


    • Difficulty


Appears in
The Real Greek

By Tonia Buxton

Published 2016

  • About

A wonderful modern-day twist on our good old-fashioned sundae… made with layers of crisp, light meringue, raspberries, and creamy yoghurt flavoured with rosewater and loukoumia.


  • 300 ml double cream
  • 500 g plain Greek yoghurt
  • 3 tbsp


  • In a large mixing bowl, whip the cream until it forms soft peaks. Fold in the yoghurt, icing sugar and rosewater. Cover and chill until required.
  • When ready to serve, fill the bottom half of each glass with raspberries, crumbled meringue and crushed pistachio, in that order.
  • Spoon on half of the yoghurt mix, repeat with the raspberry, meringue and nut l