Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4–6
Dietary
Vegetarian
Ingredients
For the meringues
- 5 organic eggs, separated
- 120g/4½oz caster sugar
- 120g/4½oz icing sugar
- 1 tsp cornflour
- pinch sea salt
For the pavlova
- 200ml/7fl oz double cream
- 1 tbsp caster sugar
- 200ml/7fl oz fat-free plain yoghurt
- 1 vanilla pod, seeds removed
For the garnish
- 2 dragon fruit, sliced
- 400g/14oz fresh lychees
- fresh mint leaves
- icing sugar, for dusting
- 1 lime, zest only
Method
-
Preheat the oven to 120C/100C Fan/Gas ½.
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Line two baking trays with baking paper.
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To make the meringues Tip the egg whites into a clean mixing bowl and season with a pinch of sea salt.
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Beat the eggs with an electric hand whisk to stiff peaks.
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Increase the speed and add the caster sugar, one spoonful at a time, beating in between each spoonful, for 7 –8 minutes until shiny and thick.
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Sift the icing sugar and cornflour and fold in a third at a time until the mixture is smooth.
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Use a tablespoon to gently coax out the mixture into a spiral round.
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Bake for 1 hour and 15 minutes. Switch off the oven and allow to cool completely.
-
Whip the cream with the caster sugar until it forms soft peaks. Fold in the yoghurt and mix in the vanilla seeds.
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Spoon the cream mixture over cooled meringue, decorate with dragon fruit and lychees. Grate over the lime zest, scatter with fresh mint leaves and a dusting of icing sugar.