With tinned caramel and fresh raspberries! What could be a better Summer dessert?
|3||eggs — large, whites only|
|220 ml||castor sugar|
|10 ml||cornflour — maizena|
|10 ml||vinegar — red wine|
|2.5 ml||vanilla — paste|
|180 ml||caramel — tinned|
|125 ml||yoghurt — double cream|
|30 g||coconut biscuits — finely chopped|
|80 g||Peppermint Crisp chocolate|
For the meringue, pre heat the oven to 140°C and line a large baking tray with baking paper or a baking mat.
Whisk the egg whites until soft peaks form.
Add the sugar in 3 batches and whisk until stiff.
Stir the corn flour, vinegar and vanilla together.
Whisk it into the meringue mixture and ensure that you whisk the meringue back to stiff stage.
Spoon the meringue mixture onto the lined tray and shape it into a high piled disc with a diameter of 20cm.
Make a slight indent in the centre of the meringue to create a space for the filling once baked.
Bake for 1 hour.
Turn the oven off and leave the meringue to cool in the oven, at least 2 hours.
For the filling, whip the cream until stiff.
In a separate bowl, whisk the caramel until smooth.
Gently whisk the caramel and yoghurt into the cream and refrigerate, for at least 30 mins.
To assemble the pavlova, spoon the filling onto the meringue.
Scatter the cookie crumbs and chocolate on top and garnish with the raspberries and mint.
TIP: If you’re tight on time, simply buy a large shop bought meringue and finish it off with the filling and toppings.