Summer Pavlova Dessert
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Serves 8
Ingedients
6 extra-large egg whites
400g castor sugar
10 ml white vinegar or lemon juice
15 ml cornflour
Summer fruits
Passion fruit pulp
Whipped Greek Yoghurt and Cream:
1 Cup cream
1/3 cup plain, unsweetened full cream Greek yogurt
1 Tbl white sugar
½ tsp pure vanilla extract
Method
Preheat the over to 150 Degrees Celsius.
Whisk the egg white in a large bowl (with an electric whisk or stand mixer with whisk attachment) until soft peaks form. Gradually add the castor sugar to the egg whites, small amounts at a time, whisking constantly until the mixture is stiff and glossy. Add the vinegar or lemon juice, cornflour and vanilla and mix well.
Dot a large roasting tray with some of the mixture, then place a sheet of baking paper on top (so that it sticks like glue). Pour the pavlova mixture onto the tray and shape with a spoon or spatula into a circle with a diameter of about 23 cm (draw a circle on the back of your baking paper, if necessary). The mixture will rise a bit around the sides, so leave enough space. Place in the oven and immediately turn down the temperature to 120 degrees Celsius. Bake for 1 ¼ hours, then switch the oven off and leave to cool in the oven for about 2 ½ hours without opening the oven door.
Before serving, place a large bowl and the beaters of an electric mixer in the freezer.
Prepare the whipped Greek yogurt and cream: Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt in the bowl and beat on high speed. While the mixer is going, add the sugar and vanilla and beat until soft peaks form. Check the cream after 3 to 4 minutes and be sure not to overbeat.
To serve:Carefully remove the baking paper from the bottom of the pavlova and transfer to a serving dish. Top with whipped cream and yogurt mixture. Top with your selected summer fruits and drizzle with passion fruit pulp.
Recipe by Tasha Van Der Watt - Soete Ninas
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