| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 165 minutes |
| Serves | 8 |
| Cuisine | Australian |
| Diet | High-protein |
| Preparation | Hard |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Place 300g of the sugar in an ovenproof bowl and heat in the oven for 5 minutes.
Whisk the egg whites to medium peaks, then gradually whisk in the warmed sugar until glossy. Fold in the cornflour and vinegar, then spoon into a round shape on the tray. Reduce the heat to 120°C and bake for 45 minutes. Turn off the oven and leave the Pavlova inside for 2 hours to cool completely.
To make the curd, cook 500g of raspberries, the remaining caster sugar and lemon zest and juice in a saucepan for 3–4 minutes until soft. Slowly whisk in the 2 egg yolks and whole egg; continue cooking over a low heat until thickened. Remove from the heat and strain through a sieve. Whisk in the butter, then chill until set.
Whip the cream and yoghurt together in a bowl until soft peaks form. Spoon the yoghurt cream over the Pavlova, add dollops of the raspberry curd and finish with the remaining raspberries, passion fruit pulp and yellow pansies.
