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Easter egg pavlova wreath


Easter egg wreath

Ingredients 11
Servings 6-8
Time 15 MIN

Ingredients

  • 6
    egg whites
  • 375
    ml
    castor sugar
  • 2,5
    ml
    white wine
  • vinegar
  • 5
    ml
    cornflour
  • 375
    ml
    plain full cream yoghurt
  • 2,5
    ml
    vanilla essence
  • grated zest of 1 lemon
  • 15-30
    ml
    castor sugar
  • variety of Easter eggs
  • flowers of your choice
 

Method

 

Preheat the oven to180°C.

Line a large baking sheet with paper and draw a 30cm circle on the paper with a pencil.

Grease the paper with nonstick spray.

1 PAVLOVA

In a glass or metal bowl, whisk the egg whites until foamy.

Add the castor sugar bit by bit, whisking continuously.

2 Whisk the meringue into stiff peaks. Add the vinegar and corn flour and whisk until thick and shiny.

3 Spoon dollops of the meringue around the edges of the circle on the baking paper – leave the inside of the circle empty so it resembles a wreath.

4 Slightly flatten the meringue and bake for 1 hour.

Switch off the oven and leave the meringue in for 2 hours with the oven door firmly closed.

Remove from the oven and allow to cool completely.

5 YOGHURT

Beat all the ingredients together until well mixed.

6 TO FINISH

Transfer the meringue to a serving plate.

Spread the yoghurt mixture on top and decorate with Easter eggs and flowers.

Serve immediately.

 

 

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