Photo of Upside-down pavlova by WW

Upside-down pavlova

4
3
3
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Moderate
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

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

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.

Notes

SERVING SUGGESTION: You can use other fruit combinations, such as strawberry, basil and a little balsamic vinegar, or stone fruit and raspberries.