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Photo of Poached fruit pavlova by WW

Poached fruit pavlova

5
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
12
Difficulty
Easy
A meringue-based dessert named after a Russian ballerina! Why not mix things up use different fruits – peaches, apricots and nectarines are all great. Just make sure you start with fruit that’s still firm and not overripe.

Ingredients

Egg white, raw

4 individual

Caster Sugar

200 g

Vinegar, All Types

1 teaspoon(s)

Cornflour

1 teaspoon(s), level

0% fat natural Greek yogurt

500 g

Strawberries

1 portion(s), medium, poached

Blackberries

1 portion(s), medium, poached

Fig

1 individual, poached

Raspberries

1 portion(s), poached

Instructions

  1. Preheat the oven to 150°C, fan 130°C, gas mark 2.
  2. Put the egg whites in the bowl of a freestanding mixer. Whisk until the egg whites form soft peaks, then gradually add the caster sugar, a tablespoon at a time.
  3. When the meringue looks nice and glossy, add the vinegar and cornflour, and whisk for another 1 minute to combine. Line a baking sheet with baking paper and spoon on the meringue, shaping it into a circle the size of small dinner plate. Use a spoon to create a large indent in the middle.
  4. Bake in the oven for an hour, then turn off the oven and leave the meringue inside until completely cool.
  5. Top the pavlova with the Greek yogurt, and spoon over the poached fruit.

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