Festive Peppermint Crisp pavlova

6 servings Cooking: 1 hr
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With tinned caramel and fresh raspberries! What could be a better Summer dessert?

By Food24 November 23 2018
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Ingredients (11)

For the Meringue:
3 egg whites
220 ml castor sugar
10 ml cornflour — or maizena
10 ml red wine vinegar
2.5 ml vanilla paste
For the filling:
125 ml cream
180 ml caramel — tinned
125 ml yoghurt — double cream or Greek
30 g coconut biscuits — finely chopped
80 g Peppermint Crisp chocolate
100 g raspberries
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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.



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