- Yield: 8 slices
- Prep Time: 15 minutes
- Cook Time: 1h 15 min
Pavlova is such a eye-catching dessert. Don't let the number of ingredients fool you, it's not hard to make one. And when you do, you have the perfect showcase for fresh fruit from your southern neighbor, Florida.
- Eggs, separated - 5
- Kosher salt - pinch
- Sugar - 2/3 cup
- Confectioners' sugar - 1 cup
- Cornflour - 1 tsp
- Heavy cream - 1 cup
- Sugar - 1 tbs
- Yogurt, fat-free - 1 cup
- Vanilla - 1 tsp
- Fruit topping
- Dragonfruit, red or white - 2
- Starfruit - 2
- Lime - 1
- Confectioners' sugar - 1 tbs
Preheat the oven to 200º F
Line a baking sheet with parchment paper.
In a large bowl with an electric mixer on medium, beat the egg whites and the salt to stiff peaks.
Increase the speed to high, gradually add the sugar. Mix until shiny and thick about 8 minutes.
Stir together the confectioner's sugar and cornflour. Gradually add to the bowl. Stir until the mixture is smooth.
Scoop out the mixture into a spiral round on the parchment paper.
Bake for 1 hour and 15 minutes. Turn off the oven and allow to cool completely.
In a large bowl with an electric mixer, whip the heavy cream with the sugar until it forms soft peaks. Fold in the yogurt and vanilla.
Spoon the cream mixture over the cooled meringue.
Peel a dragonfruit, cut into small pieces. Top the meringue and pavlova with it.
Trim the edges of the starfruit with a veggie peeler. Slice into stars, remove any seeds. Top the pavlova with the pieces.
Grate the lime zest over the pavlova and scatter with fresh mint leaves with a dusting of confectioner's sugar.
- Serve immediately.