Page 2: Lemon Marshmallow Pavlova
Crisp outer shell with soft lemon marshmallow inside. Served with a zesty yogurt, it’s gorgeous.
6 egg whites
1 cup caster sugar
2 tbsp cornflour, sifted (stabilises whites and reduces weeping)
Juice of ½ lemon – approx 2 tsp (zest the lemon first)
2 cups good thick low fat Greek yogurt
Zest of that lemon you juiced
Heat the oven to 150°c. Beat egg whites until soft peaks form (until nice and fluffy).
Gradually add the sugar one tablespoon at a time, mixing well before adding the next spoonful. If you are in doubt as to whether your sugar has dissolved, have a gentle scrape around or just dip your finger into the mixture – if it’s grainy it needs a little more beating. Honestly, I think this is the secret to a good pavlova – lots of air and well dissolved sugar. Once you’ve beat in all the sugar, add the cornflour and lemon juice and beat until just combined.
Spray a baking tray with a little oil (to hold the baking paper), line with baking paper and pile the meringue onto the paper in a mound, making about a 20cm round shape. Don’t worry about leaving a cavity, just pile it on.
Turn oven down to 120°c and put the pav on the middle rack. Bake for 1½ hours. Turn oven off and open the door to cool completely. While pav is cooking, mix yogurt with lemon zest and pop back in the fridge until you need it.
Why it’s good for you
Pavlova is sugar and egg whites, so there are calories but very little fat. I don’t smother my pavs with cream because it just all gets too much and love this one with just a little zesty yogurt as it cuts through the sweetness of the marshmallow. Lovely, fresh, gorgeous indulgent pavlova.
865.6kj (206.74cal); 1.33g total fat (0.82g saturated fat)
Next Recipe: Page 3: Mango with Coconut Lime Ice-cream