I've had this post drafted since the end of March, and it wasn't until I whipped up my second pavlova the other day, that I realised I never got round to publishing this one!
I followed this Jamie Oliver recipe for the most part, but I'll summarise it below.
You Will Need (For the Meringue)
- 6 egg whites
- 300g caster sugar
- 1 pinch of salt
You Will Need (For the Filling)
- Your choice of fruit, I opted for strawberry and kiwi this time round.
- 200ml double cream
- 200ml natural fat-free yoghurt
- 2 tbsp caster sugar
- Jamie's recipe calls for a vanilla pod, but I forgot to buy some, so substituted with vanilla extract.
- Pre-heat your oven. 150/300/gas mark 2.
- Whisk your egg whites until they start to form peaks.
- Gradually add in your sugar & your salt, whilst the whisk is still running on a high speed.
- Turn it up to the highest setting for a good 7-8 minutes, until you have a smooth, glossy meringue.
- Line two baking trays with paper and separate the mixture evenly onto the two trays, into circles (Jamie says around 20cm in diameter)
- Bake for 1 hour, until the meringues look slightly golden and are fluffy in the middle.
- For your filling: Whip the cream with sugar until it forms soft peaks (it's all about the peaks in this recipe).
- Stir in the yoghurt and add your vanilla pods/extract/whichever you've opted for.
- Spoon half of the mixture on top of one of the meringues.
- Then sprinkle half of your fruit on top of the mixture.
- Place the second meringue on top, pressing down gently to stick the two together.
- Spoon the remaining mixture on the top of the meringue, and add the rest of your berries.
I don't wish to boast, but I've been told this is the best dessert I've ever made! It does taste pretty good, even if I say so myself.