Pavlova Bombs!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Beat egg whites for 1 minute, then gradually add sugar while still beating for 30 seconds, and continue beating for 5 minutes.

Add cornflour and vinegar, and beat for an additional 30 seconds.

Pipe tall mounds and smooth into domes on a lined tray.

Bake for 1.5 hours at 110°C (225°F) and cool for 3 hours or overnight in the oven.

For the coulis, simmer raspberries with white sugar and lemon juice for 3 minutes, mashing, then blitz to puree and pass through a sieve.

For the lemon curd, whisk egg yolks with lemon sugar, then mix in lemon juice and butter, thickening on medium heat until custardy, then chill.

To assemble, cut a hole in the base of each pavlova, fill with coulis and lemon curd, then plug the hole with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens