Mixed Berries Pavlova

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Separate 5 egg whites from the yolks, using a separate bowl for each to avoid mistakes.

Whisk the egg whites with a whisk attachment for about 5 minutes until stiff peaks form.

Gradually add caster sugar one spoon at a time to create a glossy texture, mixing well.

Fold in vinegar and cornflour (cornstarch) gently until combined.

Line a large baking sheet with parchment paper, tracing the outline of two plates for guidance.

Flip the parchment paper so the traced side is facing down, securing it with some meringue mixture at the corners.

Spoon the meringue mixture onto the parchment, leaving about an inch space around the perimeter and creating a well in the center.

Bake in a preheated oven at 150°C for 50-55 minutes, then reduce heat to 120°C and bake for an additional 50 minutes without opening the oven.

Let the pavlova cool in the oven for a few hours.

Prepare the mixed berries by washing them gently in a colander under cold water, then air dry on paper towels.

In a stand mixer bowl, whip double cream with caster sugar until stiff peaks form, about 2-3 minutes.

Fold in coconut flavored yogurt gently and chill in the fridge for 15-20 minutes.

Assemble the pavlova by placing the larger meringue base on a serving platter, spreading half of the cream and yogurt mixture on top, and layering with mixed berries.

Cut strawberries into quarters and add them on top, then place the second meringue layer and spread the remaining cream mixture.

Decorate the top with halved strawberries and serve extra berries on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens