Summer berry pavlova
Nutrition Facts
each servingIngredients
all 12 types- 1/2 box fresh strawberries (160g)
- Small punnet fresh raspberries (120g)
- Small punnet fresh blueberries (120g)
- 4 tbsp water
- 3.5 tbsp granulated sweetener
- 1 tsp lemon juice
- 6 egg whites
- 1 tsp cream of tartar
- 4 tsp cornflour
- 200g 0% fat Greek yogurt
- sweetener, to taste
- few sprigs mint, to serve
Directions
8 steps in totalPut the water, granulated sweetener and lemon juice in a small pan over a low heat until the liquid has reduced and begins to look sticky.
Meanwhile, put the egg whites and cream of tartar in a bowl, and slowly whisk together until they form soft peaks.
Slowly pour the sweetener mixture into the beaten egg whites.
Gently add the cornflour and continue to mix until the egg whites are stiff.
On a parchment-lined baking tray, spread or pipe the meringue to form a bowl, about 20-25cm (10 ins) across.
Bake in a cool oven, 100°C/gas ¼ for about 1 hour 20 minutes, until it is firm and just beginning to colour. Open the oven door and leave the meringue in the oven until it is cool.
When cool, carefully place the meringue on your serving plate.
Combine a third of the fruit with the yogurt, adding sweetener if needed. Pile into the meringue and top with the remaining berries and a few sprigs of mint.
