Originating from New Zealand (a stunning picturesque country laying just to the bottom of Australia), the tasty low-fat Pavlova recipe has made its way around the world because of its sweet and crispy meringue peaks made essentially from egg whites and sugar! Traditionally you would see the cake filled with cream inside, however, Chef Taylor Cullen from Bondi Harvest has whipped up an extra special style, a healthy one to be exact using yogurt and Autumn fruits instead of cream and strawberries.
“I think the yogurt provides a much-needed acidity for the sweetening autumn fruits, it can’t hurt being a little healthier either, you could even take it one step further as we have a good coconut yogurt recipe on the website that would go hand in hand with this Pavlova.”
This recipe is so simple your kids can even make it. It’s so fun to whip up and take to any family or friends event. Just remember you need to hand whisk the eggs till they form peaks, which in our opinion requires a little (actually a lot) arm work if you don’t have a Kitchen Aid hand mixer.
Now to the Pavlova recipe below, enjoy!
4x egg whites
1 1/4 c sugar
1tsp lemon juice
1tsp sea salt
2tsp corn starch
1tsp ground cardamom
Preheat oven to 150 degrees celsius
Line a 9-inch cake tin with parchment paper
Next whisk egg whites to stiff peaks, remaining glossy not over whipped
Slowly add sugar to stiff whites, 1/4 c at a time, whisking after each installment until whites are thick and creamy
Add salt, lemon juice, corn starch, and ground cardamom
Put into the cake tin and bake for 1 hour, once baked, take out of the oven and cool on a wire rack still in the tin.
Take out of the tin and put on a plate, I lathered 200g of coconut yogurt on top, 3x whole mandarins, shaved chestnut, persimmon, rosemary, and a little more cardamom. but you can Garnish with any fruits in season, along with yogurt or whipped cream.
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