Serves: 8
Prep: 3 hours 10 minutes Cook: 1 hourWhether it's an Australian or New Zealand classic, this pavlova is sure to impress your friends and family at the next event. Topped with yoghurt and fresh fruit it's the perfect dessert.
| ingredients |
|---|
|
3 egg whites, room temperature |
|
Pinch of salt |
|
¾ cup caster sugar |
|
2 tsp cornflour |
|
1 vanilla bean pod |
|
Vanilla flavoured yoghurt (lactose-free if required) |
|
1 punnet strawberries, top removed and sliced in layers |
|
4 Kiwi fruits halved and sliced in thin layers |
|
4 passionfruit, pulp removed |
|
Fresh blueberries |
|
Handful of fresh mint leaves |
Preheat oven to 110°C/230°F. Line a large oven tray with baking paper.
In a large mixing bowl, combine egg whites and salt. Beat using an electric mixer until soft peaks begin to form. Continue beating, whilst gradually adding caster sugar, until stiff peaks form and the mixture is glossy. Using a spatula, gently fold through cornflour and scraped seeds from the vanilla bean pod.
Spoon meringue onto baking sheet to form 8 even circles. Bake in the oven for 1 hour or until meringues are crisp to touch but not browned. Turn oven off and leave meringues inside to cool for 2-3 hours with the door slightly ajar.
Place sliced strawberries and kiwi fruit in a mixing bowl and stir to combine. Set aside.
Top each meringue nest with a dollop of yoghurt. Decorate with the sliced fruit and spoon about a tablespoon of passionfruit pulp over each meringue. Add a couple of mint leaves and blueberries to decorate.
Arrange on a platter to serve. Enjoy!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 607 Kj / 145 cal |
| Protein | 3.90g |
| Carbohydrates | 30.80g |
| Sugar | 29.00g |
| Total Fat | 1.00g |
| Saturated Fat | 0.60g |
| Fibre | 3.70g |
Whether it's an Australian or New Zealand classic, this pavlova is sure to impress your friends and family at the next event. Topped with yoghurt and fresh fruit it's the perfect dessert.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 3 egg whites, room temperature | 90 g | 3.20 oz |
| Pinch of salt | ||
| ¾ cup caster sugar | 175 g | 6.20 oz |
| 2 tsp cornflour | 8 g | 0.30 oz |
| 1 vanilla bean pod | 4 g | 0.10 oz |
| Vanilla flavoured yoghurt (lactose-free if required) | 170 g | 6 oz |
| 1 punnet strawberries, top removed and sliced in layers | 250 g | 8.80 oz |
| 4 Kiwi fruits halved and sliced in thin layers | 300 g | 10.50 oz |
| 4 passionfruit, pulp removed | 92 g | 3.20 oz |
| Fresh blueberries | 40 g | 1.40 oz |
| Handful of fresh mint leaves |
Preheat oven to 110°C/230°F. Line a large oven tray with baking paper.
In a large mixing bowl, combine egg whites and salt. Beat using an electric mixer until soft peaks begin to form. Continue beating, whilst gradually adding caster sugar, until stiff peaks form and the mixture is glossy. Using a spatula, gently fold through cornflour and scraped seeds from the vanilla bean pod.
Spoon meringue onto baking sheet to form 8 even circles. Bake in the oven for 1 hour or until meringues are crisp to touch but not browned. Turn oven off and leave meringues inside to cool for 2-3 hours with the door slightly ajar.
Place sliced strawberries and kiwi fruit in a mixing bowl and stir to combine. Set aside.
Top each meringue nest with a dollop of yoghurt. Decorate with the sliced fruit and spoon about a tablespoon of passionfruit pulp over each meringue. Add a couple of mint leaves and blueberries to decorate.
Arrange on a platter to serve. Enjoy!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 607 Kj / 145 cal |
| Protein | 3.90g |
| Carbohydrates | 30.80g |
| Sugar | 29.00g |
| Total Fat | 1.00g |
| Saturated Fat | 0.60g |
| Fibre | 3.70g |
FODMAP Assistant
