Is there anything better than a pavlova in Summer, when berries are in peak season? This pavlova with a crisp crust and a light and pillowy middle topped with strawberries, raspberries and watermelon is perfect when you are hosting friends and family during the warmer days.
Heat the oven to 200C (180C fan).
Whisk the egg whites in a large clean bowl with an electric mixer for 3 to 4 minutes, until soft peaks form.
Gradually add Tate & Lyle's golden caster sugar, 1 tbsp at a time until stiff peaks form.
Add the cream of tartar, vinegar and cornflour and mix well.
Spoon the meringue on a baking tray, lined up with baking parchment. Transfer the meringue to the oven and reduce the temperature to 130C (110C fan).
Bake for 1 h and 30 minutes. DO NOT open the oven door and leave it to cool completely for 4-5 hours.
Top the cooled meringue with some fresh Greek yoghurt and fresh berries and watermelon chunks. Top with chopped mint leaves for added freshness.
Ingredients – 10 items
Fairtrade Tate & Lyle Golden Caster Sugar
Cream of tartar
White wine vinegar
Low fat Greek yoghurt
Cut into chunks, to top
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