The cream filling is softly whipped double cream mixed with natural yogurt – this lightens the cream and also gives a subtle tang. The fruit is a pack of good quality frozen summer berries mixed with a few frozen redcurrants from my garden. Tip the frozen berries, with the exception of the raspberries, into a sieve and allow the berries to thaw and release some of their juices, otherwise the cream will become stained with fruit juice. I used the reserved frozen raspberries to decorate the top, this enables them to keep their shape for longer.
The adapted Nigella Lawson pavlova recipe is one I have used many, many times and always works.
You will need: large oven tray – draw a 20cm diameter circle on a sheet of baking paper (I use a plate). Turn the baking paper over and place onto the oven tray. TIP: Take some of the vanilla meringue and place blobs at each corner of the tray, place the baking paper on top, the meringue will secure the baking paper.
Ingredients:
4 large egg whites
250g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
4 tbsp sifted cocoa powder
300ml double cream
150ml natural yogurt
Method:
- Preheat the oven to 180ºC
- Whisk the egg whites and a pinch of salt until they reach the stiff peak stage.
- Gradually add the caster sugar a teaspoon at a time, whisking well in between. Keep on whisking until the mixture is stiff and glossy.
- Whisk in the cornflour, vanilla extract and white wine vinegar.
- Remove a third of the meringue mixture to a bowl. Add the sieved cocoa powder and stir in to combine.
- Take alternate blobs of vanilla meringue and chocolate meringue and place onto the marked out circle on the baking paper. Swirl the two together.
- Turn the oven temperature down to 150ºC and cook for one hour.
- Leave the pavlova in the oven overnight.
- Remove the pavlova and place onto a large plate.
- Whip the cream into soft folds and gently fold in the natural yogurt.
- Decorate.
