Recipe

Light pavlova dessert filled with fresh cream and fruit.

Serves: 8 | Prep time: 20 mins | Cooking time: 60 mins  

British | Dessert

Ingredients

• 4 x Medium Egg Whites
• 215g Caster Sugar
• 200ml Greek Yoghurt
• 250g Fresh Mixed Berries – Raspberries, Blueberries and Strawberries

Method

1. Preheat the oven to 130°c/250°f/gas ½
2. In a clean glass bowl whisk the eggs whites using an electric beater till the meringue has formed soft peaks
3. A teaspoon at a time add the caster sugar beating well between each spoonful, this takes time – but don’t rush as you want the sugar to be well mixed
4. The meringue will be thick and glossy when finished
5. Line a couple of baking trays with some non-stick baking parchment
6. Use a tablespoon to spoon the mixture onto the baking sheets and swirl to make a hollow for the yoghurt and berries
7. Bake in the oven for 60 mins
8. Allow to cool in the oven with the door slightly open
9. Once cooled take off the baking paper
10. Spoon yoghurt in the hollows and top with berries