Light pavlova dessert filled with fresh cream and fruit.
4 x Medium Egg Whites
215g Caster Sugar
200ml Greek Yoghurt
250g Fresh Mixed Berries – Raspberries, Blueberries and Strawberries
Preheat the oven to 130°c/250°f/gas ½
In a clean glass bowl whisk the eggs whites using an electric beater till the meringue has formed soft peaks
A teaspoon at a time add the caster sugar beating well between each spoonful, this takes time – but don’t rush as you want the sugar to be well mixed
The meringue will be thick and glossy when finished
Line a couple of baking trays with some non-stick baking parchment
Use a tablespoon to spoon the mixture onto the baking sheets and swirl to make a hollow for the yoghurt and berries
Bake in the oven for 60 mins
Allow to cool in the oven with the door slightly open
Once cooled take off the baking paper
Spoon yoghurt in the hollows and top with berries
