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Easy Pavlova
Servings: 6
Ingredients
- 4 egg whites
- 150 g caster sugar - 1.5x the weight of the egg whites
- 100 ml double cream
- 1 tbsp 0% Greek yoghurt - I use Total
- 200 g fresh berries
Instructions
- Heat oven to GM2 / 300F / 150C
- Whisk the egg white with 1/2 tsp of the sugar either in a stand mixer, or with a hand held electric whisk until white and frothy. Add the rest of sugar gradually whisking all the time until the meringue stands in soft peaks.
- Spoon the mixture onto a baking tray covered with greaseproof paper. Push it out into a circle shape with the spoon, and raise the edge 2 cm or so.
- Place in the oven and immediately turn it down to GM1 / 275F / 140C. Cook for about 30 - 40 mins. When the pavlova is hard and sounds hollow when lightly tapped then turn the oven off and allow to cool inside the oven.
- Fill with whipped cream and decorate with fresh berries.
Notes
The unfilled pavlova and meringues will keep for a week or so in an airtight tin.
Stick the greaseproof paper down to the baking tray with four dabs of whipped meringue mixture.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 184kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 41mg | Potassium: 63mg | Fiber: 1g | Sugar: 28g | Vitamin A: 260IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 0.1mg