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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