Ingredients
Meringue:
4
large egg whites
250
ml
castor sugar
15
ml
corn flour
5
ml
grape vinegar
A pinch of salt
Filling:
750
ml
LANCEWOOD® Double Cream Turkish Delight Flavoured Yoghurt
5
Turkish delight
blocks, thinly sliced
60
ml
pistachios
, chopped
125
ml
raspberries
mint sprigs
Method
Preheat the oven to 180°C. Line a baking sheet with baking paper and draw a circle on the baking paper using a 20 cm cake tin.
Meringue:
1. Use an electric beater and beat the egg whites until soft peaks form.
2. Add the castor sugar, a tablespoon at a time and beat well after each addition.
3. Sift in the corn flour and add the vinegar and salt and beat together.
4. Spoon the meringue into the circle on the baking paper and shape into a nest, making the sides slightly higher for the filling.
5. Lower the oven temperature to 120°C and bake for 90 minutes. Leave to cool in the oven for an hour.
Filling:
1. Place the pavlova on a serving plate.
2. Spoon the yoghurt into the pavlova and top with the Turkish delight slices and raspberries.
3. Sprinkle with pistachios and finish with a few sprigs of mint.
4. A decadent dessert!
