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:
4extra large eggs
whites only
250ml castor sugar
15ml corn flour
5ml grape vinegar
A pinch of salt
Orange Yoghurt Filling:
250ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt or LANCEWOOD sour cream
1medium orange(s)
juice and grated zest of one orange
60ml castor sugar
5ml vanilla essence
2orange(s)
zested
peeled and segmented
125ml 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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