Ambrayo Pavlova

Serves 8-10


  • 6 egg whites
  • 2 cup caster sugar
  • 2 tbsp. boiling water
  • 1 tsp. white vinegar
  • 1 tsp. vanilla essence


  • ½ cup Best Foods™ Mayonnaise
  • ½ cup strawberry yoghurt
  • ¼ cup cream
  • ¼ cup passionfruit syrup
  • ¼ cup shredded coconut
  • 1 cup marshmallows

To Serve

  • 4 kiwifruit sliced
  • 1 punnet of fresh strawberries, sliced
  • 1 flake chocolate bar

For the Pavlova:

  1. Preheat your oven on bake at 140°C.
  2. Beat all the ingredients on high in a glass bowl for 10 minutes until you get a glossy thick white mixture. It is ready when the mix doesn't fall off the whisk when you hold it facing down.
  3. Line a baking tray with greaseproof paper and gently pour the pavlova mixture in the centre in the form of a cake. Feel free to mould a small crater shape in the centre of the pavlova with your spatula so that you have a section to fill with your toppings once it’s set.
  4. Bake for 30 mins at 140°C. bake for another 30 mins at 120°C. Turn the oven off and allow it to set for 1 hour. The baking times are crucial so take extra care and get your timer or alarms set.

For the Ambrayo:

While the pavlova is baking, mix the Ambrayo ingredients together in a large bowl. Cover and allow it to set in the fridge.

To serve:

Cover the pavlova with the Ambrayo and garnish with sliced strawberries, kiwifruit, and crumbled flake chocolate. Enjoy!








Community recipe by Lori Graham. Not tested or verified by www.bestfoods.co.nz.