Strawberry pavlova recipe - Choithrams

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Calories
177

Fat
7.3g

Protein
1.5g

Carbs
26.4g

Calories
177
Fat
7.3g
Protein
1.5g
Carbs
26.4g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
177
Fat
7.3g
Protein
1.5g
Carbs
26.4g

Strawberry pavlova

Prep Time
30 Mins
Cook Time
60 Mins
Serves
6

About

A perfectly fruity sweet end to a perfect Thanksgiving dinner

Ingredients

5 Egg whites
310g Caster sugar
1 tsp Sea salt
450g Strawberries
200ml Double cream
200ml Natural yoghurt
1 Vanilla pod
3 springs Fresh mint
¼ tsp Vanilla extract

Method

Preheat oven to 150° degrees celsius, and line your baking tray with paper.
Place the egg whites into a bowl and whisk until they start to form peaks.
Add 2 tbsp of the caster sugar and a pinch of salt then continue to whisk for around eight minutes.
Place the meringue mixture in the centre of the baking tray, try to keep the mixture in a circle shape (draw the circle on the paper before to help if needed) place in the oven for 60 minutes then remove and set aside to cool.
Whip the cream with the remaining caster sugar until it forms peaks, then fold in the yoghurt along with the vanilla seeds and essence.
Chop the strawberries into even-sized pieces, add to the whipped cream mixture then spread the mixture over the meringue.
Add the remaining strawberries on top of the pavlova along with a few mint sprigs and whipped cream to garnish. Enjoy!

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Nezo Fine Sea Salt 300g

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Strawberry South Africa ≈ 250g

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Al Rawabi Yoghurt 2kg

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