Mini pavlovas with yoghurt & mixed berries

Recipe by Shane Smith


Four medium egg whites

215g caster sugar

180ml greek yoghurt

260g Summer berries


In a clean bowl whisk the eggs whites using an electric beater until the meringue has formed soft peaks.

Add the sugar, a teaspoon at a time beating well between each spoonful. Continue to mix until thick.

The meringue will be thick and glossy when finished.

Line two baking trays with some parchment paper and use a tablespoon to spoon the mixture onto the baking sheets and swirl to make a hollow in the centre for the yoghurt and berries.

Bake in the oven for 60 mins.

Allow to cool in the oven with the door slightly open.

Once cooled take off the baking paper.

Spoon yoghurt in the hollows and top with berries & enjoy!


Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One. You can contact him via email:

* For more recipes and demos, check