Pavlova With Yogurt And Raspberries – a delicious recipe with egg whites, sugar, cornstarch, white vinegar, vanilla, honey. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 250u00b0F. Line a baking pan with parchment paper.
2
Beat egg whites and a pinch of salt in a grease-free bowl with an electric mixer until very stiff. Gradually beat in granulated sugar, 1 tbsp at a time. Beat for several minutes until very stiff. Turn off machine and sprinkle whipped whites with cornstarch, vinegar and vanilla extract. Fold in using a large metal spoon taking care not to deflate egg whites.
3
Transfer mixture in dollops to prepared baking pan and shape into a rough round, about 8 inches in diameter (don't try to make it perfect and smooth because you'll knock out air).
4
Bake for 1 hour. The meringue should be crisp on the top and slightly sunken under the crisp shell. Turn oven off and leave pavlova in oven for at least 1 hour but preferably until oven has cooled.
5
Just before serving, carefully peel away parchment paper beneath pavlova. Transfer pavlova to a serving plate.
6
Beat yogurt until smooth. Place in dollops on top of the pavlova. Sprinkle with raspberries then either leave at room temperature for up to 2 hours, or transfer to the fridge.
7
Dust raspberries with powdered sugar before serving. The pavlova is at its best about 4-8 hours after assembling.
405
kcal
Calories
13
g
Fat
57
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 None egg whites, 1 cup granulated sugar, 1 tsp cornstarch, 1 tsp white vinegar, and more.
Yes, Pavlova With Yogurt And Raspberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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