Berry Pavlova

Ingredients

• 1 small lemon
• 4 egg whites
• 1 pinch salt
• 200 g caster sugar
• 3 tsp cornstarch
• oil (for greasing pan)
• 100 ml whipping cream
• 300 g vanilla yogurt
• 400 g raspberries

Instructions

1. 1.

   Squeeze the lemon and measure out 2 tsp of juice. Beat the egg whites with a hand mixer until soft peaks form.

2. 2.

   Gradually add the sugar, beating until the mixture becomes creamy and smooth snow-like consistency.

3. 3.

   Add the cornstarch and remaining lemon juice, then beat for one more minute.

4. 4.

   Grease a 26 cm springform pan or line its base with parchment paper.

5. 5.

   Spread the meringue mixture evenly in the pan. Alternatively, draw six circles (about 9 cm diameter) on parchment, flip the paper, and fill each circle with meringue.

6. 6.

   Bake in a preheated oven at 100 °C for about 90 minutes until dry. Let the Pavlova cool in the turned‑off oven for 2 hours, then release it from the pan onto a serving platter.

7. 7.

   Whip the cream to stiff peaks and fold in the vanilla yogurt. Clean the raspberries. Just before serving, spread the yogurt mixture over the cooled base, sprinkle with berries, and serve immediately.