Make this delicious pavlova for a perfect dessert
8 portions
MERINGUE (make 2 batches)
6 extra large egg whites
1 ml salt
250 ml (1 cup) castor sugar
250 ml (1 cup) icing sugar
10 ml (2 t) lemon juice
FILLING
750 ml (3 cups) cream
30 ml (2 T) icing sugar
5 ml (1 t) vanilla essence
500 ml (2 cups) Greek yoghurt
5 00 g (1 big tub) strawberries, stemmed and halved
250 ml (1 cup) raspberries
250 ml (1 cup) blueberries
Preheat oven to 110 °C.
1 Line 4 baking trays with baking paper.
2 Draw circles with pencil on baking paper with diameters of 20 cm, 18 cm, 16 cm, 14 cm, 12 cm and 10 cm. Do not draw them too close together. Position 3 circles, eg 10 cm, 12 cm and 20 cm, on 2 baking trays and prepare first meringue mixture for these 3 circles.
3 Prepare another meringue mixture and use another 2 baking trays with circles of 18 cm, 16 cm and 14 cm. Meringue circles will get bigger when baked.
4 Whisk egg whites and salt with electric whisk till soft points emerge.
5 Add castor sugar and icing sugar gradually and keep whisking till it is shiny and stiff points emerge.
6 Add lemon juice and whisk again with the electric whisk till nice and firm.
7 Divide meringue among 3 circles. Spread meringue to the edges of circles. (First batch)
8 Bake at 110 °C for 90 minutes. Turn down heat to 50 °C and bake for another hour.
9 Switch oven off. Keep oven door closed and leave meringues to cool off in oven for 2 more hours.
10 Allow meringues to cool off completely and store in airtight containers till needed.
11 Filling Whisk cream with icing sugar and vanilla essence to soft points.
12 Stir yoghurt into whisked cream.
13 Place largest meringue on serving plate and cover with cream mixture. Sprinkle strawberries, raspberries and blueberries on top.
14 Place following layer on top, then cream mixture and berries. Continue like this till all the meringue layers and cream are used up.
15 Round off with fresh roses, pistachio nuts and mint leaves as preferred. Sift icing sugar over top before serving.
Tips
- Assemble dessert just before serving, otherwise it will get soft
- The meringue layers can be made a week in advance and kept in an airtight container
