Grilled Summer Pavlova With Juicy Berries | Mad Genius

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Add egg whites to a stand mixer.

Add 1/2 teaspoon of pure vanilla extract and 1/8 teaspoon of cream of tartar to the egg whites.

Start the mixer on low to get the egg whites foamy.

Increase the mixer speed to medium-high and gradually add 1 cup of granulated sugar.

Whip the egg whites until they are firm and glossy, checking for stiff peaks.

Prepare a baking sheet with a sheet of foil.

Spoon the meringue into six mounds on the foil, shaping them into about 4 inches in diameter.

Preheat the grill to 225 degrees Fahrenheit.

Place the meringue mounds over indirect heat on the grill, ensuring no flames are underneath them.

Close the grill and monitor the temperature, keeping it at 225 degrees.

Grill the pavlova for about 1 hour to 1.5 hours until they are crisp on the outside and dried through.

Once done, slide the pavlova onto a tray and let them cool completely.

Transfer the cooled pavlova to a serving plate.

Crack the pavlova with the back of a spoon for a fun presentation.

Top the pavlova with whipped cream and a mix of macerated berries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens