This espresso pavlova recipe is super easy and will impress your guests. Subtle flavours of espresso and caramel with cream and fresh figs and berries is a combination to die for! Move over Martha Stewart!

Time  25 mins  |   Serves  8



  • 1 ready to serve meringue base*
  • 6 Tbsp dark  brown sugar
  • 30ml strong espresso coffee  (not powder)
  • 250ml thickened cream
  • 250ml Greek yogurt
  • 5ml caramel essence
  • 250g fresh figs, quartered or berries
  • Dark  honey to drizzle over

* try mini meringue nests for individual serves



  1. Place your cooled or ready to serve meringue on a serving platter.
  2. Whisk the cream, dark brown sugar & espresso until it holds shape.
  3. Fold in caramel essence and Greek yogurt.
  4. Spread this gently over the top of the meringue.
  5. Pile quartered figs or berries generously on top.
  6. Drizzle with dark honey.

Chef’s tip: Assemble just before serving, or it will lose it’s crunch. Add some roasted nuts for extra texture.