There’s no need to deny yourself the pleasure of a summer pav.
we have pavlova every Christmas in my house. It’s hard to make it completely sugar-free (I’ve tried many and they can be truly terrible) but I’ve cut the sugar back from a traditional pav recipe in this one. You’ll still get a perfect texture and proper pavlova flavour, but with less sugar. You can also switch in some granulated stevia if you like, but I prefer the straight natural option. The raw cacao gives it a delicious chocolatey twist – sprinkle over some extra, if you want an additional antioxidant boost. I’ve also added yoghurt to the cream to cut the richness – try to source one with probiotics for a gut health boost. A range of colourful berries add colour and are a great source of nutrients and antioxidants.
cream choc twist