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pavlova with salted caramel yogurt







total time






method ingredients
  1. 6 egg whites
  2. Pinch of salt
  3. 350g caster sugar
  4. 2 tsp cornflour
  5. 1 tsp white wine vinegar
  6. 600g Glenisk organic greek style salted caramel yogurt
  7. 250g fresh strawberries
  8. 30g pecans
  9. Optional: 20g caramel pieces, 30ml caramel sauce
  • Preheat the oven to 180C.  Draw three equal sized circles on greaseproof paper and place onto three separate baking trays.
  • Whisk the egg whites and salt in a large clean grease-free bowl until they form soft peaks. Slowly add in the sugar, 1 tablespoon at a time, and continue to whisk until the egg whites are stiff and glossy.
  • Whisk in the cornflour and vinegar.
  • Spoon one-third of the mixture onto one each of the drawn-on circles on the greaseproof paper and flatten out to the circle shape.
  • Reduce the oven temperature to 140C and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside.  Switch the oven off and leave the meringue to cool down in the oven.
  • To assemble the pavlova, gently peel the greaseproof paper off the bottom of the meringues. Place one of the meringue rounds onto a large, flat serving plate.
  • Spread 200ml of the salted caramel yogurt on top and arrange 1/3 of the strawberries over the yogurt. Add another round of meringue and add another 1/3 of the yogurt and top with the strawberries. Add the final meringue round and top with the remaining yogurt.
  • Arrange the strawberries, pecans and fudge pieces on the top, drizzle with the caramel sauce and serve immediately.
  • .
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