In our farmhouse, my mother made pavlova weekly. It always sounded posher than meringue! This is a version of my mother’s recipe with a little modern twist.
- 5 Londis egg whites
- 300g caster sugar
- 1 tsp white wine vinegar
- 1 tbsp cornflour
- ½ tsp vanilla extract
- 250g strawberries, hulled and sliced in half
- 2 limes, thinly sliced
- 3 tbsp pistachios, roughly chopped
For the Cream
- 50ml natural yoghurt
- 50g mascarpone
- 100ml lightly whipped cream
- 4 tbsp icing sugar
Preheat the oven to 120C/Fan 100C/Gas 1. Line a baking tray with parchment. Draw a 25cm oval shape on the parchment and turn it over on the baking tray.
Whisk the egg whites until stiff, gradually adding the sugar, a few spoons at a time, whisking after each addition. Continue to whisk until thick and glossy. Fold in the white wine vinegar, corn flour and vanilla extract.
Spoon the meringue into the oval shape and smooth over leaving a slight indentation in the centre
Bake for 1½ hours, turn the oven off and leave the pavlova to cool completely, preferably overnight.
When ready to assemble, combine the yoghurt, mascarpone, cream and icing sugar in a bowl. Place the pavlova onto a pretty cake stand and spoon the cream over the top, arrange the strawberry halves and lime slices on top. Sprinkle over the pistachios and enjoy!