Recipes

Method

Separate the whites and yolks. Measure 150 ml egg whites.

Preheat oven 180°C fan-forced.

Place whites in bowl of stand mixer with whisk attachment. Beat egg whites on a medium speed until soft peaks form.

Slowly add the sugar 1 Tbsp at a time, while the machine is running. Making sure the sugar is incorporated before adding the next spoonful.

Once all the sugar is all added, increase the speed to medium-high and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth.

Sift in the cornflour and add the vinegar, whisk on low for a few seconds, just long enough to incorporate it in. Trace around the base of a 20cm cake tin with non-toxic pencil onto a sheet of baking paper.

Take a sheet of baking paper dot little bits of meringue in each corner. Flip it over and press down onto a large baking tray. Use a spatula to spoon the mixture onto the prepared baking tray and gently shape it into the shape of a circle using the drawn line as a guide. Make small sweeps on the edges from the bottom to the top all the way round and level the top out.

Gently place in the oven, delicately close the door and turn oven down to 100°C fan forced. Bake for 1½ hours.

Turn oven off, leave the door closed and leave Pav in the oven overnight to cool undisturbed. Do not open oven door. The next day transfer Pavlova to a serving platter. Remove the baking paper delicately.

To Assemble

To make the Yoghurt cream. Whisk the cream & icing sugar till medium peaks form. Fold in the Greek Yoghurt.

Note: Spoon generous dollops of the Yoghurt cream on top of the Pavlova. Top with the berries, diced kiwifruit & fresh cherries.