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Pavlova-strawberry
Nb persons: 10
Yield: medium
Preparation time:
Total time:
Source:
| 1 1/2 cups | berry sugar |
| 4 tsp | cornstarch |
| 6 large | egg whites |
| pinch | salt |
| 2 tsp | white vinegar |
| 1/2 tsp | vanilla |
| Filling | |
| 1 cup | whipping cream, whipped |
| 7 tbsp | berry sugar, divided |
| 2 cups | yogurt cheese. |
| 1 tsp | grated lemon zest |
| 2 tsp | lemon juice |
| 3 cups | strawberies |
| 2 large | kiwifruit |
Line pavlova pan or 8 1/2 in.spring form pan with parchment paper. remove 2 tsp sugar and combine with cornstarch. Warm a tin pan and put ett whites in. Beat to almost stiff and add sugar, 1 tbsp at a time. Slowly add cornstarch-sugar mixture, beating.
Spread on sheet. Bake at 250 for 1 1/2 hours or until crisp and dry. Turn oven off and leave for 30 more minutes. Cool. Can store in cool dry place for up to 2 days.
FILLING Whip cream. Add 2 tbsp sugar and beat. Combine yogurt cheese and remaining 5 tbsp of sugar, zest and juice. Fold in cream. After filling, can be kept for 1 hour in fridge.
YOGURT CHEESE To make, place 5 cups yogurt in cheesecloth. Let drain in fridge for 8 hrs. or overnight. Makes 2 cups. Use 1 % yogurt without gelatin. Enough for 10 people.
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