Easy Mango and Berry Protein Pavlova

For the pavlova base:

• 6 eggs - separated at room temperature
• 1 1/2 cups caster sugar
• 1 teaspoon vanilla essence
• 2 teaspoon cornflour
• 1 teaspoon vinegar

For the topping:

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• Vanilla yogurt of choice
• 2 mangoes
• Raspberries
• Passion fruit pulp

To make the pavlova base:

1. Step 1: Set the oven to 120 Degrees Celsius.
2. Step 2: Place the egg whites in a clear, dry bowl and beat until light and fluffy and soft peaks form.
3. Step 3: While beating, add 1-2 tablespoons of sugar at a time, continuing until all the sugar has been incorporated.
4. Step 4: Check if the sugar has fully dissolved by rubbing mixture between fingertips. If you can still feel a graininess, continue to whisk until dissolved.
5. Step 5: Spoon pavlova mixture onto a tray, spreading in to a circle around 20-25cm each way.
6. Step 6: Bake for about 1 1/2 hours, or until the outside is crisp.
7. Step 7: Turn the oven off, and leave the pavlova in the oven until cooled, with the door ajar.
8. Step 8: Decorate the pavlova when you are ready to serve.

To make the topping:

1. Step 1: Combine yogurt and protein in a bowl together before spooning on top of the pavlova.
2. Step 2: Top with sliced mangoes, passion fruit and raspberries.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!