Less Sweet Pavlova: A Recipe for a Delicate Delight

Embark on a culinary adventure with our resepi pavlova kurang manis, a symphony of flavors that tantalizes your taste buds without overpowering them. This less sweet rendition of the classic pavlova offers a delicate balance, allowing the natural flavors of the meringue and toppings to shine through.

Our recipe guides you through every step, from selecting the perfect ingredients to achieving the desired texture and presentation. Whether you’re a seasoned baker or a novice in the kitchen, this recipe empowers you to create a stunning and delicious dessert that will impress your family and friends.

Less Sweet Pavlova Recipe: Resepi Pavlova Kurang Manis

This recipe offers a less sweet alternative to the traditional pavlova, without compromising its signature texture and flavor.

To reduce the sweetness, we’ll make several modifications to the original recipe:

Meringue Adjustments, Resepi pavlova kurang manis

  • Reduce the amount of sugar:Instead of the usual 1 cup of sugar, use only 3/4 cup.
  • Use a less sweet sweetener:Substitute 1/4 cup of granulated erythritol for 1/4 cup of sugar. Erythritol is a natural sweetener that has a similar sweetness to sugar but contains fewer calories and carbohydrates.
  • Add a touch of salt:A pinch of salt helps balance the sweetness and enhance the flavor.

Filling and Topping Adjustments

  • Use unsweetened whipped cream:Instead of sweetened whipped cream, opt for unsweetened whipped cream or Greek yogurt for a less sweet filling.
  • Choose less sweet fruits:Top the pavlova with fruits that are naturally less sweet, such as berries or kiwi.

Ingredients and Their Roles

Resepi pavlova kurang manis

The ingredients in a less sweet pavlova play specific roles in creating its unique texture and flavor. Let’s explore each ingredient and its contribution to this delicious dessert.


Ingredient Quantity Role in Pavlova Alternative Options
Egg Whites 6 Provide structure and volume to the meringue base N/A
Caster Sugar 1 cup (less than traditional pavlova recipes) Sweetens the meringue and helps create a crisp exterior Granulated sugar (use slightly less)
Cornflour 1 tablespoon Stabilizes the meringue and prevents it from weeping Potato starch
White Wine Vinegar 1 teaspoon Adds a subtle tang and helps stabilize the meringue Lemon juice
Vanilla Extract 1 teaspoon Enhances the flavor of the pavlova Almond extract, orange extract
Cream 500ml Used to make the whipped cream topping Whipped coconut cream
Fresh Fruit To taste Adds sweetness, freshness, and color to the pavlova Berries, stone fruits, tropical fruits

Step-by-Step s

Follow these step-by-step s to prepare a delectable Less Sweet Pavlova:

Prepare the Meringue

  • In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until the meringue is thick and glossy.
  • Add the cornflour and white wine vinegar and whisk until just combined.

Shape the Meringue

  • Line a baking sheet with baking paper. Transfer the meringue mixture to a piping bag fitted with a star nozzle.
  • Pipe the meringue into a 20cm circle on the prepared baking sheet. Use a spatula to create a slight indentation in the center of the meringue.

Bake the Meringue

  • Preheat the oven to 120°C (100°C fan-forced). Place the baking sheet in the oven and immediately reduce the temperature to 100°C (80°C fan-forced).
  • Bake for 90 minutes, or until the meringue is dry and crisp on the outside but still soft and marshmallowy on the inside.

Prepare the Topping

  • While the meringue is baking, prepare the topping. Whip the cream until stiff peaks form. Fold in the vanilla extract and powdered sweetener.
  • Arrange the berries on top of the cooled meringue.

Assemble the Pavlova

  • Transfer the meringue to a serving plate. Spread the whipped cream over the meringue and top with the berries.
  • Serve immediately and enjoy your less sweet pavlova!

Baking and Cooling Process

To achieve the perfect less sweet pavlova, it’s crucial to adhere to the optimal baking temperature and time, as well as follow proper cooling techniques to prevent cracking or sinking.

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and draw a 20-cm (8-inch) circle on it to serve as a guide for shaping the pavlova.


Using an electric mixer, beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, until the meringue is glossy and holds its shape.

Transfer the meringue to the prepared baking sheet and spread it evenly within the circle, creating a shallow well in the center.

Reduce the oven temperature to 120°C (250°F) and bake for 60-75 minutes, or until the pavlova is crisp on the outside and dry to the touch.


Once baked, turn off the oven and leave the pavlova inside with the door slightly ajar for an hour to cool gradually.

Remove the pavlova from the oven and let it cool completely on a wire rack before filling and serving.

Serving and Presentation

Resepi pavlova kurang manis

The less sweet pavlova offers a versatile canvas for creative presentations. Here are some ideas to enhance its visual appeal and complement its delicate flavors:

Suggested Toppings:

  • Fresh berries, such as strawberries, raspberries, or blueberries, add a vibrant pop of color and a burst of sweetness.
  • Sliced kiwi or mango provide a tropical twist and a refreshing contrast to the creamy filling.
  • Passion fruit coulis or mango puree drizzle creates a vibrant and tangy topping.


  • A dollop of unsweetened whipped cream adds a classic touch and a velvety texture.
  • Ice cream or sorbet provides a cool and refreshing contrast to the warm meringue.
  • A sprinkle of toasted coconut or chopped nuts adds a crunchy element and a hint of flavor.

Presentation Tips

To achieve an elegant and visually appealing presentation:

  • Arrange the pavlova on a serving platter and spread the whipped cream or filling evenly over the surface.
  • Top with a variety of fresh berries or sliced fruits, creating a colorful and vibrant display.
  • Drizzle with a fruit coulis or puree to add a touch of elegance and enhance the flavors.
  • Sprinkle with toasted coconut or chopped nuts for a textural contrast and added visual interest.

Final Conclusion

As you indulge in this less sweet pavlova, savor the delicate balance of flavors and textures. The crisp meringue shell yields to a soft and fluffy interior, complemented by a symphony of toppings that enhance its charm. This dessert is a testament to the art of culinary exploration, inviting you to discover the hidden depths of flavor in every bite.

Clarifying Questions

What are the key modifications made to reduce the sweetness in this pavlova recipe?

We have carefully reduced the amount of sugar used in the meringue, opting for a more balanced sweetness that allows the natural flavors of the eggs and vanilla to come through.

Can I substitute any ingredients in this recipe?

Yes, you can substitute cornstarch for arrowroot powder in the meringue if desired. For the topping, you can use any combination of fresh fruits and berries that you enjoy.

How do I prevent the pavlova from cracking during baking?

To prevent cracking, it’s important to bake the pavlova at a low temperature and allow it to cool gradually in the oven with the door slightly ajar.