🍰 Berry Pavlova

Name: Berry Pavlova
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small lemon; 4 egg whites; 1 pinch salt; 200 g cane sugar; 3 tsp cornstarch; oil (to grease the pan); 100 ml whipping cream; 300 g vanilla yogurt; 400 g raspberries

289 kcal · 30 min · 4 servings

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Ingredients

1 small lemon
4 egg whites
1 pinch salt
200 g cane sugar
3 tsp cornstarch
oil (to grease the pan)
100 ml whipping cream
300 g vanilla yogurt
400 g raspberries

Instructions

1. Squeeze the lemon and reserve 2 teaspoons of juice. Beat the egg whites with a pinch of salt using the beaters of a hand mixer until soft peaks form.
2. Slowly sprinkle in the sugar and continue beating until the mixture becomes creamy snow.
3. Add the cornstarch and lemon juice and beat for another minute.
4. Grease a 26 cm (10 inch) non-stick springform pan and line the bottom with baking paper.
5. Spread the meringue mixture evenly in the springform pan. Alternatively, draw six circles with a diameter of about 9 cm (3.5 inches) on a piece of baking paper, flip the paper over, and spread the mixture into the drawn circles.
6. Dry the meringue in a preheated oven at 100°C (212°F) for about 90 minutes. Then let it cool in the turned-off oven for 2 hours. Release the base from the pan and place it on a cake plate.
7. Whip the cream until stiff and mix it with the vanilla yogurt. Hull the raspberries. Spread the yogurt over the cooled base just before serving, scatter the berries on top, and serve immediately.

Nutrition per serving

kcal: 289
Protein: 5 g · Fett/Fat: 7 g · Carbs: 48 g