Easter egg pavlova wreath

Drum
Prep: 15 mins

This Easter-themed recipe will satisfy your sugar craving.


By DRUM April 18 2019
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Ingredients (11)

6 eggs — white
375 ml castor sugar
2,5 ml wine — white
vinegar
5 ml cornflour
375 ml plain full cream yoghurt
2,5 ml Robertson's vanilla essence
lemon — zested
15-30 ml castor sugar
easter eggs
flowers of your choice
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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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