Best-ever berry cherry pavlova

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 100 degrees Celsius.

Line three baking trays with baking paper and draw a 20cm circle on each tray.

Add egg whites to a clean and dry bowl and set the mixer to medium.

Gradually add caster sugar one tablespoon at a time, mixing in between until dissolved.

Add cornflour and vinegar, mixing until just combined.

Divide the mixture into three even portions on the prepared trays using the 20cm circle as a guide.

Bake in the oven for one and a half hours, swapping the trays between the shelves for even baking.

Cool the meringues in the oven with the door ajar for one hour or until completely cool.

To make the raspberry sauce, combine raspberries and icing sugar in a medium saucepan over medium heat and bring to a simmer.

Strain the raspberry mixture through a metal sieve into a bowl and chill in the fridge.

Mix heavy cream and icing sugar until soft peaks form.

Fold the raspberry jam through the whipped cream for a marble effect, being careful not to over-whip.

To assemble, place one meringue disc on a serving plate and spoon over one-third of the cream mixture.

Layer with the remaining meringue discs and cream mixture.

Top with mixed berries and cherries when in season.

Drizzle with raspberry sauce and dust with extra icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens