If you follow my recipes, then you may have realised I try to cut the amount of sugar in my desserts. However, sometimes there is a recipe like the pavlova where sugar cannot be controlled. And to be fully honest, once in a blue moon is just feel good to abandon yourself to it!
- DifficultyDifficult
- CostCheap
- Preparation time15 Minutes
- Cooking time3 Hours
- ServingServes 6 people
- Cooking methodOven
- CuisineNew Zealander
- SeasonalityEvergreen
Ingredients
For the filling
Steps
– pour the egg white into a large bowl (food processor);
– start whisking till they get stiff;
– keep whisking and add the sugar in little quantities till you have added it all to the stiffed egg white;
– do the same with the vanilla essence and finally the vinegar;
– pour the stiffed egg white onto a baking tray, previously folded with baking paper;
– gently create a cavity in the middle of the mixture;
– bake in preheated static oven at 150 degrees for 10 minutes;
– lower the temperature to 100 degrees and cook for 3 hours;
– switch off the oven and allow the pavlova to cool down inside the closed oven;
– transfer the pavlova onto a large plate, fill the hollow centre with yogurt;
– top with fresh fruit and some jam or liquid chocolate
Varied doses for servings