Almost No-Cook Greek Yogurt Pavlova with Strawberries

When it's strawberry time in Greece, my heart, palate and head go to the best dessert of all, a pavlova. This version is made not with whipped cream but with thick, tart Greek yogurt. Dress this with a drizzle of Greek honey for something even more special. You can find amazing regional Greek honeys as well as other artisinal Greek products at my online shop here.
20 min
10 min


  • 3 cups fresh small strawberries, trimmed and halved
  • ½ cup sugar
  • 4, 3 – 4-inch / 7.5 – 10-cm round meringues
  • 2 cups Greek yogurt
  • Zest of 1 large lemon
  • Pinch confectioner’s sugar
  • Mint leaves for garnish

For the sauce

  • ¼ cup strawberry jam
  • ½ cup red wine
  • ½ cup sugar


  1. Place the strawberries in a medium bowl and sprinkle with sugar. Set aside in the refrigerator for 20 – 30 minutes, enough time for the strawberries to soften a little and for the sugar to draw out some of their juices.
  2. Using a serrated bread knife, cut the crowns off the meringues to get a flat surface. Set aside the crowns and don’t worry of they break.
  3. Combine the yogurt lemon zest and pinch of confectioner’s sugar.
  4. Heat (ok, not totally no-cook, but almost no-cook!) the jam, sugar and wine in a small saucepan over medium heat until the mixture thickens to the consistency of a medium-thick syrup, about 8 – 10 minutes. Cool slightly.
  5. Spoon a half cup of the yogurt mixture over each meringue. Top with a half cup of the strawberries and a little of their juices. Drizzle with the strawberry-wine sauce, garnish with mint and a lemon wedge if desired. Serve.

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