Pavlova

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pavlova

pavlovaA lovely dessert to enjoy in the summer. Use up pineapples to make this pavlova and top with loads of fresh juicy strawberries. Delicious!

 

 


Serves: 8

Total time: 145 minutes

Ingredients

  • 1 tsp essence of rose water (optional)
  • 200ml greek yoghurt
  • 200g caster sugar
  • 0.5 tablespoon cornflour
  • 1 tablespoon white vinegar

Method

  • Oven Temperature: 120ºF – 250ºC – Gas Mark ½ – Very Cool
  • Whisk the egg whites until firm peak stage
  • Add half the sugar a spoonful at a time, whisking well between each addition
  • Stir or fold in the remaining sugar along with the rest of the ingredients
  • Stir or fold in the remaining sugar along with the rest of the ingredients. To test that the meringue is ready for cooking, turn the bowl upside down, the mixture should stay put in the bowl. If it starts to run out , the mixture is too runny. i(f this happens, pour into a lined cake tin to cook)
  • Place in the pre heated oven for 1 hour 25 minutes. Switch off the oven, allow to cool inside the oven for 30 minutes
  • When completely cool, fill with greek yoghurt or cream if you prefer and any prepared seasonal fruit

This week’s family meal planner