Pavlova - an elegant and low fat (with yogurt) meringue dessert, it is crispy on the outside but light and fluffy inside. A homemade pavlova is traditionally decorated with whipped cream and fresh fruit, such as strawberries, kiwi or passion fruit. Leftover decorated pavlova can be stored in the fridge overnight, but will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.Ingredients (6-8 serves):
4 egg whites
1 tsp corn flour
1 tsp cream of tartar or white vinegar
½ tsp vanilla essence
½ cup (110g) caster sugar
2 tablespoons caster sugar, extra
2 cups (500ml) whipped cream (replaced with yogurt)
250g strawberries, halved
- Preheat oven to 160C (140C for fan-forced oven).
- Grease 26cm x 32cm Swiss roll pan, line base with baking paper, extending paper 5cm over edges of long sides of pan.
- Beat egg whites in a small bowl with electric mixer until soft peaks form; add sugar, vanilla, cream of tartar and corn flour in batches, beating until dissolved between additions.
- Spread mixture into prepared pan. Bake for about 15 minutes or until lightly browned.
- Turn meringue onto sheet of baking paper sprinkled with extra sugar. Gently peel away and discard lining paper; stand meringue 5 minutes.
- Spread one-third of the yogurt over slightly warm meringue. Place strawberries lengthwise along centre of meringue; roll meringue firmly from long side, using paper as a guide.
- Cover; refrigerate 30 minutes. Trim ends, cover top of meringue roll with remaining yogurt; decorate with strawberry. Cover and refrigerate until ready to serve.