Stone Fruit Pavlova
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
 
Ingredients
  • MERINGUE BASE
  • 3 egg whites
  • ¾ cup/150g sugar
  • 2 teaspoons corn starch/corn flour
  • 1 teaspoon white vinegar
  • FILLING and TOPPING
  • 1 or 2 apricots, sliced or halved
  • 1 or 2 peaches, sliced
  • strawberries
  • blueberries
  • or assorted berries,
  • plums,
  • cherries,
  • 8 oz/225g container of flavoured yoghurt
Instructions
  1. MERINGUE BASE
  2. Preheat the oven to 300℉/150℃
  3. Line a baking tray with parchment paper and draw a 6"/15 cm circle on the underside.
  4. Set aside.
  5. Whip the egg whites until they form stiff peaks.
  6. Add the sugar and beat until glossy and thick.
  7. Add the cornstarch and the vinegar and blend until just incorporated.
  8. Dollop the egg whites onto the parchment paper using the drawn circle as a guide.
  9. Make an indent in the middle to hold the filling.
  10. Turn down the oven to 250℉/120℃
  11. Place in the centre of the oven and bake for 1 hour and 15 minutes.
  12. Turn off the oven and allow the shell to cool completely in the oven.
  13. Once cool, fill the meringue shell with the yoghurt or cream.
  14. Top with the sliced fruit, leaving some whole or halved for aesthetics.
Notes
There's no quantity for the fruit, use as much and what you like. Summer time, stone fruits are great to top the pavlova. I used one 8 oz container and it was enough for us and the small meringue shell. If you like more filling, feel free to use more yoghurt or cream.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/stone-fruit-pavlova/