The first time I tried pavlova, I feel in love. This classic Australian – New Zealand dessert is definite a hall of fame in my book. The sweetness of this soft marshmallow- meringue dessert is just to die for. Personally, I believe that this dessert should have a nice outer crust with a soft texture in the middle. If it’s dry and crunchy then it’s just a meringue not a pavlova. (but that’s just me)
So today, I woke up with a sudden need to whip up some of these. And I was happy to know that I already had blackberries and yogurt sitting in my fridge. They do make a lovely pair with just the right balance of sweet and tart. You can definitely substitute whatever fruit you have at hand. Any way you want to mix it up is fine by me.
Blackberry Yogurt Pavlova
4 egg whites
1 cup granulated sugar
1 tablespoon corn starch
1 teaspoon white vinegar
150gm Fresh blackberries
Preheat oven to very slow 250 degrees. Mark an 18cm circle on baking parchment paper; place paper making side down on greased oven tray.
Beat egg whites in a small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved after additions. Fold in corn starch and vinegar.
Spread meringue inside circle on prepared tray. Do not squash or flatten mixture, but shape side up and in towards center, like a mound using a spatula and level top.
Bake in a very slow oven 250 degrees for 1 and a half hours or until dry. Turn oven off; leave the meringue to cool in oven with door ajar
Set pavlova on a serving platter. Then spread the yogurt cream mixture on top and then decorate with fresh blackberries. Finally dust lightly with extra sifted icing sugar, if desired.
½ cup heavy cream
1 tablespoon icing sugar
½ teaspoon vanilla
½ vanilla yogurt
Just before serving, whip heavy cream to soft peaks, adding the sugar and vanilla. Then fold in the vanilla yogurt to the whip cream mixture.