Mini Pavlovas with Orange and Greek Yoghurt
This dessert balances the sweetness of pavlova with the tangy richness of Greek yoghurt, making it light yet indulgent – perfect for celebrations.
Ingredients:
Pavlova:
4 extra large eggs
whites only
250 ml castor sugar
15 ml corn flour
5 ml grape vinegar, A pinch of salt
Orange Yoghurt Filling:
250 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt or LANCEWOOD sour cream
1 medium orange(s), juice and grated zest of one orange
60 ml castor sugar
5 ml vanilla essence
2 orange(s)
zested, peeled and segmented
125 ml raspberries
mint leaves
a few
Method
Pavlova:- Preheat the oven to 180 °C. Line a baking sheet with baking paper and lightly mark 7 cm circles as a guide.
- Beat the egg whites with an electric beater until soft peaks form. Gradually add the castor sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy. Sift in the cornflour, then add the vinegar and salt, and beat until just combined.
- Spoon the mixture into a piping bag fitted with a star nozzle and pipe pavlovas about 3 cm high onto the marked circles.
- Place the baking sheet in the oven and immediately reduce the heat to 120 °C. Bake for 90 minutes, then leave the pavlovas to cool completely in the oven.
Orange Yoghurt Filling:- Beat the LANCEWOOD® Greek Delight Double Cream Yoghurt or LANCEWOOD® sour cream, orange juice, castor sugar, and vanilla essence together until smooth. Stir in the grated orange zest.
- Spoon or pipe the creamy mixture onto the cooled pavlovas.
- Top with orange segments and fresh raspberries, finishing each with a mint leaf for a festive touch.
Tip:
The pavlovas can be baked a day or two in advance. Store in an airtight container until ready to assemble.
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