Summer Treats: Almond Pavlovas
Enjoy this summery dessert as part of your Midsummer celebrations or summer soirées.
(6 small pavlovas)
For the meringue
• 4 egg whites
• 290 g / 1 ⅓ cups granulated sugar
• 1 tbsp lemon juice
• 30 g / ¼ cup blanched, sliced almonds
• 200 g / 1 cup heavy cream
• 200 g / 1 cup Greek or Turkish yoghurt
• 2 tbsp powdered sugar
• 500 g / 4 cups fresh berries and/ or sliced fruit
1. Make the meringue. Set the oven to 125°C / 260°F. Line a baking sheet with parchment paper.
2. Combine the egg whites, sugar and lemon juice in a dry and clean medium-size bowl or pot. Place over a water bath. While constantly whipping, heat until the mixture has reached 60°C / 140°F. At this point, the sugar should have dissolved and the mixture starts to get thicker and glossier. Take the bowl off the heat. With a standing mixer or electric hand mixer, whisk on high speed until the mixture is cool and stiff peaks form. This takes 6–10 minutes. Carefully fold in the sliced almonds.
3. Spoon the meringue into six equal rounds, making the rims slightly higher than the centre. Lower the oven temperature to 100°C / 200°F. Bake on the middle rack for 55–60 minutes. The outside should be crisp while the inside still has a marshmallow-like consistency. To check doneness, you can lift a meringue and poke a hole in the bottom. Take the meringues out of the oven and let cool completely.
4. Make the topping. Whip the heavy cream until very stiff. Gently fold in the yoghurt and sugar. If not used immediately, cover and keep in the refridgerator until needed.
5. Just before serving, top each meringue with the cream yoghurt mixture. Generously top with the berries and/or fruit.
Recipe and photos by Sini Kramer.
The recipe was oroginally published in Laine 17.