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Photo of Rich toffee pavlova with berries by WW

Rich toffee pavlova with berries

Total Time
1 hr 40 min
20 min
1 hr 20 min
Light, fluffy toffee-studded pavlova topped with a velvety smooth cream cheese mixture and tart fresh berries


Egg white

4 medium

Caster sugar

¾ cup(s), (165g)

Chocolate muesli bar

60 g, toffee flavour


2 tsp


1 tsp, (white)

Reduced-fat cream cheese

125 g

Icing sugar

2 tsp

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

Fresh raspberries

150 g, or frozen

Fresh strawberries

125 g, thinly sliced


  1. Preheat oven to 120°C or 100°C fan-forced. Line a baking tray with baking paper. Draw a 20cm circle on the paper.
  2. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved (see tip). Finely chop 2 toffee bars. Gently fold chopped toffee bars, cornflour and vinegar into egg white mixture.
  3. Spread meringue mixture over circle on prepared tray and smooth the surface. Bake for 1 hour 20 minutes. Cool pavlova in oven with door ajar.
  4. Meanwhile, whisk cream cheese and icing sugar in a medium bowl until smooth. Fold in yoghurt.
  5. Place pavlova on a serving plate. Top with cream cheese mixture and berries. Thinly slice remaining toffee bar and sprinkle over pavlova. Serve.


TIP: To check if the sugar has fully dissolved, scoop out a little meringue mixture with a clean teaspoon. Rub the mixture between your fingers; if it feels grainy the sugar hasn’t dissolved so beat it a little longer.