Upside-down pavlova
4
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Turn things upside down with these pavs - the perfect combination of fruit, yoghurt and eggy-crunch.
Ingredients
Egg white
2 medium, at room temperature
Caster sugar
⅓ cup(s), (75g)
Cornflour
1 tsp
Vinegar
½ tsp, white
Mango
3 medium, chopped
Kiwifruit
3 medium, halved, sliced
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Passionfruit(s)
3 medium
Instructions
1
Preheat oven to 120°C or 100°C fan-forced. Using 1–1¼ cup (250–310ml) capacity serving glasses or jars, mark 6 circles (around the top of the glasses or jars) on a large sheet of baking paper. Line a baking tray with prepared baking paper, pencil-side down.
2
Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Beat in cornflour and vinegar until combined. Spread meringue on marked circles on prepared tray, being careful to stay within the circle line as meringue will expand. Bake for 1 hour or until firm. Leave meringues in oven, door slightly ajar, to cool.
3
Divide mango, kiwifruit and yoghurt between serving glasses. Drizzle with passionfruit pulp. Top with meringue to serve.
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