Ingredients

Method

For the pavlova
• 12 free-range egg whites
• 600 g caster sugar
For the topping:
• 2–3 cups plain full-cream yoghurt
• 8 granadillas, pulped
• 3 ripe papinos, sliced
• 350 g raspberries
• 100 g coconut shavings

Method

Ingredients

Preheat the oven to 150°C. Beat the egg whites until stiff.

Add 1 T of the sugar at a time, whisking for 30 seconds every time. Beat all together for 5 minutes until stiff and glossy.

Place a sheet of baking paper on a baking tray and spoon the meringue onto it in rough 15 cm circles.

Place in the oven and reduce the heat to 120°C. Bake for 1 hour and 15 minutes, then cool. Top with the yoghurt, fruit and coconut.

Cook's note: Make individual pavlovas as a grand finale to a big fat feast. It takes only a little more effort to make 10 small pavlovas than one big one, and your family and friends will love you for it.

Browse more pavlova menus here.