Recipe from: 2/16/1989 12:00:00 AM

Ingredients 18
Servings 1
Minutes 15 mins


Serving Change
  • Meringue
  • 3
    extra-large egg whites, at room temperature
  • pinch salt
  • 225
    castor sugar
  • 5
  • 5
    vanilla essence
  • 15
    cornflour, sifted
  • 100
    chopped hazelnuts (optional)
  • Filling
  • 250
    thick cream
  • 175
    thick Bulgarian yoghurt
  • 5
    vanilla essence
  • Topping
  • handful green grapes, washed
  • handful red grapes, washed
  • 2
    peaches, sliced
  • 1
    ripe pear, sliced
  • 1
    banana, sliced


15 mins
Preheat the oven to 140ºC and line a fairly large baking sheet with aluminium foil and dust with cornflour.
Beat the egg whites and salt until foamy and gradually add the castor sugar, beating continuously until the mixture is stiff and glossy and retains its shape.
Fold in the vinegar, vanilla, cornflour and hazelnuts with a metal spoon and spoon onto the prepared baking sheet.
Shape with a spatula and make a slight hollow in the centre.
Bake for one hour, switch off the oven and leave the meringue to cool completely in the oven.
Do not open the oven during the baking or cooling time.
Cool completely and store in an airtight container until needed.
Assemble the pavlova just before serving.

To assemble:
Carefully remove the meringue from the baking sheet and place on a serving plate.
Beat the cream until stiff and fold in the yoghurt and vanilla essence.
Spoon into the meringue shell.
Arrange the fruit on top of the cream mixture and serve.

Read more on: bake  |  eggs


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