Name: Pavlova
Yield: 8 servings
Cuisine: Bake
Ingredients: 3.00 eggs extra large, whites only at room temperature; salt pinch; 225.00 ml castor sugar; 5.00 ml vinegar; 12.00 ml cornflour; 100.00 g hazelnuts chopped, optional; 250.00 ml cream thick; 175.00 ml yoghurt thick Bulgarian; 45.00 ml castor sugar; 5.00 ml vanilla essence; grapes green and red; 2.00 peaches sliced; 1.00 pear ripe, cut in slices and dipped in lemon juice; 1.00 bananas sliced; gooseberries handful

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Ingredients (15)

MERINGUE

3.00	eggs — extra large, whites only at room temperature
	salt — pinch
225.00 ml	castor sugar
5.00 ml	vinegar
12.00 ml	cornflour
100.00 g	hazelnuts — chopped, optional

FILLING

250.00 ml	cream — thick
175.00 ml	yoghurt — thick Bulgarian
45.00 ml	castor sugar
5.00 ml	vanilla — essence

TOP LAYER

	grapes — green and red
2.00	peaches — sliced
1.00	pear — ripe, cut in slices and dipped in lemon juice
1.00	bananas — sliced
	gooseberries — handful

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Method:

Preheat the oven to 140 ºC (275 ° F). Line a large baking tray with greaseproof paper. Sift the cornflour over it. Beat the egg whites and salt until fluffy. Gradually add the castor sugar, beating continually, until the mixture is glossy and stiff and keeps its shape. Fold in the vinegar, cornflour and hazelnuts (if using) with a metal spoon and dish onto the prepared baking tray. Mould with a knife and make a slight hollow in the centre. Bake for an hour, switch off the oven and let the meringue cool completely in the oven. Do not open the oven during the baking or cooling period. Remove the cooled meringue from the oven and keep in an airtight container until needed. Prepare filling just before serving. Carefully remove the meringue from the baking tray and place on a serving dish. Beat the cream until stiff, fold in the yoghurt, castor sugar and vanilla essence and place in the meringue shell. Arrange the fruit on top of the cream mixture and serve.
Serves 8.