Dessert: Australia – Pavlova with Greek Yogurt Cream and Mixed Berry Topping

Serving Size: 8

Approximate Time

Prep 10 min

Cook 50 min

Additional 30 min

Total 1 hr 30 min

Ingredients

4 large egg whites, room temperature
1 cup (200 g) granulated sugar
1 tsp white vinegar
1 tsp cornstarch
1 cup (240 ml) Greek yogurt
2–3 tbsp (30–45 ml) powdered sugar, to sweeten yogurt
1 tsp vanilla extract
3 / 4 cup (110 g) blackberries
3 / 4 cup (110 g) raspberries
1 / 4 cup (60 ml) elderberry syrup, for drizzling

Instructions

1. Preheat oven to 300°F (150°C). Beat egg whites until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks form; fold in vinegar and cornstarch.
2. Pile meringue into a disc on parchment-lined baking sheet, creating a shallow well in the center.
3. Bake 45–55 minutes until dry on the outside; turn oven off and let pavlova cool completely inside oven with door ajar.
4. Whisk Greek yogurt with powdered sugar and vanilla until smooth. Spoon yogurt into the center of cooled pavlova.
5. Top with blackberries and raspberries, and drizzle with elderberry syrup just before serving.