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Pavlova

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An impressive, guilt-free dessert for any occasion – lower in fat and sugar, and packed with goodness from the berries.
Serves
6
Prep
20 minutes
Cook
1 hours 45 minutes
Each 121g serving contains (excludes serving suggestion)
KCal
85
Carbs
12.00g
Fibre
2.00g
Protein
8.00g
Fat
0.30g
Saturates
0.01g
Sugars
5.60g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
4 tbsp water
3.5 tbsp granulated sweetener
1 tsp lemon juice
6 egg whites
1 tsp cream of tartar
4 tsp cornflour
400g fresh fruit
200g 0% fat Greek yogurt
sweetener, to taste
few sprigs mint, to serve
Method
  1. Put the water, granulated sweetener and lemon juice in a small pan over a low heat until the liquid has reduced and begins to look sticky.
  2. Meanwhile, put the egg whites and cream of tartar in a bowl, and slowly whisk together until they form soft peaks.
  3. Slowly pour the sweetener mixture into the beaten egg whites.
  4. Gently add the cornflour and continue to mix until the egg whites are stiff.
  5. On a parchment-lined baking tray, spread or pipe the meringue to form a bowl, about 20-25cm (10 ins) across.
  6. Bake in a cool oven, 100°C/gas ¼ for about 1 hour 20 minutes, until it is firm and just beginning to colour. Open the oven door and leave the meringue in the oven until it is cool.
  7. When cool, carefully place the meringue on your serving plate.
  8. Combine a third of the fruit with the yogurt, adding sweetener if needed. Pile into the meringue and top with the remaining berries and a few sprigs of mint.
Chefs tips
  • If your meringue starts to brown before it is cooked, open the oven door for a few minutes to reduce the heat.
  • Don’t fill your meringue until just before serving – it will go soggy if it’s left too long with the berry filling. However, you can make the yogurt/fruit mixture in advance and refrigerate until needed.
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