This strawberry and raspberry pavlova is a light and elegant dessert, perfect for celebrating Mother’s Day. Created by a dietitian, it features a meringue that is both crisp and soft, topped with Greek yogurt and fresh fruit for a lovely balance of sweetness and freshness. Simple to prepare, it always makes an impression! Our raspberry chia jam also deliciously enhances the whole dish.
Preparation
20
min
Cooking
75
min
Waiting
60
min
Servings
6
Nutrition Facts (per serving)
Calories
145
Fat
0
Carbohydrates
29
Fibre
2
Protein
7
Sodium
50
Ingredients
- 4 egg whites (125 ml / ½ cup)
- 125 ml (½ cup) white sugar
- 15 ml (1 tbsp) cornstarch
- 5 ml (1 tsp) lemon juice (or cream of tartar)
Topping:
- 250 ml (1 cup) vanilla Greek yogurt 0% M.F.
- 250 ml (1 cup) strawberries, sliced, fresh or frozen
- 125 ml (½ cup) raspberries, fresh or frozen
Preparation
- Preheat the oven to 250 °F (120 °C). Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar while beating until a firm and glossy meringue forms.
- Add the cornstarch and lemon juice. Gently fold in.
- Spoon the meringue onto the baking sheet and shape into a disc with a slight indentation in the center.
- Bake for 1 hour 15 minutes.
- Turn off the oven and let the pavlova cool inside for 1 hour without opening the door.
- Before serving, top with Greek yogurt, strawberries, and raspberries just before serving. Add a little raspberry jam, if desired.
Notes
Keeps for 2 days at room temperature without the toppings.
