Pavlova with Yogurt Whipped Cream and Fresh Fruit Recipe

 Pavlova is a simple meringue “cake” with a crunchy exterior and marshmallow interior. It is commonly served with whipped cream and fruit.

Let me introduce you to my friend pavlova.  I was introduced to it years ago from a church friend back in Utah, and they will never be forgotten because of it.  The husband ditched his traditional birthday cake in order to make sure I  make him a big one every year.

It is a simple meringue with a crunchy exterior and a marshmallow interior.  We love to top ours with a yogurt whipped cream and then load on the fresh fruit.  Make it, invite a friend, and they will always remember you!

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Pavlova with Fresh Berries and Honey Yogurt Whipped Cream

Cuisine Gourmet

Author Tammy Blankenship

Ingredients

For the Pavlova:

• 4 egg whites preferably not too fresh, room temperature
• 1/2 teaspoon cream of tartar
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch

For the Yogurt Cream:

• 1 cup heavy cream
• 1 cup flavored yogurt we love Noosa Honey Yogurt

To top:

• t Fresh fruit - strawberries raspberries, blueberries, and, of course, don' forget the kiwi!

Instructions

For the Pavlova:

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle (you can also do four 3-inch circles for mini pavlovas) on the parchment paper and flip markings to be on the bottom side of the paper.
2. In a large bowl, beat egg whites and cream of tartar until foamy.
3. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Over-beaten egg whites lose volume and deflate when folded into other ingredients. (Be absolutely sure not a particle of grease or egg yolk gets into the whites.)
4. Gently fold in vanilla extract, lemon juice and cornstarch.
5. Spoon mixture inside the circle drawn on the parchment paper.
6. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
7. Bake for 40 minutes. When done, crack oven and allow to cool slightly before removing

For the Yogurt Cream:

1. In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine cream and yogurt.
2. Beat on medium-high speed until semi-stiff.

For the Assembly:

1. Gently top the pavlova with a heaping pile of cream.
2. Spread as near to the edges as is desired and top with desired fruit.
3. Serve immediately.