Pavlova Greek Yoghurt Sundae


Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

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. icing sugar, sifted
  • 3 tbs. rosewater
  • 150 g raspberries
  • 3–4 small meringue nests, bought or homemade
  • 2 tbsp. coarsely crushed pistachio nuts
  • 6–8 cubes of loukoumia, halved diagonally
  • Fresh mint, to decorate


    • 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 layer and top with the remaining yoghurt mix.
    • Decorate with the loukoumia and a sprig of mint. Serve immediately.