4 Egg Whites
Pinch of Salt
200g Caster Sugar
1 Tsp Cornflour
1 Tsp Vanilla Essence
1 Tsp Lemon Juice
142ml Carton Double Cream
150g Low Fat Natural Yogurt
A Mixture of about 500g of your favourite Fresh Fruits.
- Preheat the oven 140C (275F) Gas Mark 1
- Prepare a baking sheet by covering it with a piece of baking parchment or silicone paper.
- Put the egg whites into a large, very clean, dry mixing bowl and place the bowl on a damp cloth to stop it slipping.
- Add the salt and using an electric mixer whisk until stiff.
- Add the sugar gradually whisking until very stiff.
- Stir in the cornflour, vanilla essence and lemon juice.
- Spoon on to the baking the baking sheet and shape into a 3cm deep circle.
- Bake the pavlova for about 1 hour. The meringue is cooked when it looks pale brown and hard to touch.
- Remove the baking sheet from the oven and leave the meringue to cool. Peel the paper off when completely cold.
- Put the cream into a bowl and whisk until thick add the yogurt and fold into the cream with a metal spoon.
Spread the cream and the yogurt over the cold meringue and arrange the fruit over the top of the cream.
