In our farmhouse, my mother made pavlova weekly. It always sounded posher than meringue! This is a version of my mother’s recipe with a little modern twist.
The Ingredients
- 5 Londis egg whites
- 300g caster sugar
- 1 tsp white wine vinegar
- 1 tbsp cornflour
- ½ tsp vanilla extract
- 250g strawberries, hulled and sliced in half
- 2 limes, thinly sliced
- 3 tbsp pistachios, roughly chopped
For the Cream
- 50ml natural yoghurt
- 50g mascarpone
- 100ml lightly whipped cream
- 4 tbsp icing sugar
The Method
STEP 1
Preheat the oven to 120C/Fan 100C/Gas 1. Line a baking tray with parchment. Draw a 25cm oval shape on the parchment and turn it over on the baking tray.
STEP 2
Whisk the egg whites until stiff, gradually adding the sugar, a few spoons at a time, whisking after each addition. Continue to whisk until thick and glossy. Fold in the white wine vinegar, corn flour and vanilla extract.
STEP 3
Spoon the meringue into the oval shape and smooth over leaving a slight indentation in the centre
STEP 4
Bake for 1½ hours, turn the oven off and leave the pavlova to cool completely, preferably overnight.
STEP 5
When ready to assemble, combine the yoghurt, mascarpone, cream and icing sugar in a bowl. Place the pavlova onto a pretty cake stand and spoon the cream over the top, arrange the strawberry halves and lime slices on top. Sprinkle over the pistachios and enjoy!
