This was our dessert after a lovely barbecue last night and was a great way to end the barbie. To give the outside edge of the pavlova some character I went round the edge with my thumb and turned some of the meringue casing over to the inside. The filling is whipped cream and a small pot of thick yogurt mixed together and flavoured with a little vanilla extract, decorate the top with raspberries and a dusting of icing sugar to produce the raspberry and cream crown.
Line a large baking tin with parchment paper.
For the pavlova:
4 large egg whites
250g golden caster sugar
2 tsp cornflour
½tsp white wine vinegar
1 tsp vanilla extract
- Preheat the oven to 180oC.
- In a large bowl whisk the egg whites to the soft peak stage, add the caster sugar a teaspoon at a time whisking well all the time until the thick glossy stage is reached, about 10 minutes. Whisk in the cornflour, white wine vinegar and the vanilla extract. Dollop the meringue into a 20cm circle and smooth the edges of the pavlova.
- Turn the oven down to 150oC and bake for 1? hours. Turn the oven off and leave overnight in the oven to dry out.
To decorate:
Small pot of double cream
Small pot of thick natural yogurt
1 tsp vanilla extract
Berries
- Whisk the double cream until the floppy stage has been reached now whisk in the yogurt and the vanilla extract.
