Summer Fruit Pavlova

Prep Time:

Cook Time:

Serves:

Serves 8

Level:

About the Recipe

Pavlova consists of crisp meringue crust over a marshmallow like center that is then topped with fresh fruit and whipped cream.

For the Pavlova:

6 large free-range Egg whites

375g Caster Sugar

1 Tsp white Wine Vinegar

1 Tsp Cornflour

For the Filling:

35g Dark Chocolate, chopped

600ml Double Cream

200ml Greek-style Yoghurt

1Tsp Vanilla Bean Paste

50g Icing Sugar

200g Strawberries, tops cut off and halved

250g Raspberries

100g Blueberries

Preheat the oven to 160 C

Line a baking tray with baking paper and draw a 15cm circle in the centre and a 30cm circle around the outside to make a ring

Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form

Gradually add the sugar, a tablespoon at a time, still whisking on maximum speed until stiff and glossy

Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined

Spoon the mixture in between the lines of the ring

Make a trench in the meringue using the back of a spoon.

Place in the oven then immediately reduce the temperature to 140C and bake for 1–1½ hours or until firm to the touch

Turn the oven off and leave in the oven until cool, approximately 2 hours

Whip the cream to soft peaks using an electric whisk

Stir in the chocolate, yogurt, vanilla and icing sugar

Spoon the cream into the meringue trench

Grate a little chocolate over the cream

Arrange the fruit over the top

Cut into wedges to serve.