Hands-on time: 10 min
Cooking time: 2 Hours plus setting
5 large egg whites
1¼ cup sugar
2 teaspoons cornflour
1 teaspoon vanilla extract, plus ½ teaspoon for topping
½ teaspoon white vinegar
1 cup fat-free Greek yoghurt
½ cup whipping cream
2 tablespoons icing sugar
4 oranges, peeled and sliced
1 grapefruit, peeled and sliced
½ cup pomegranate arils (you’ll find them fresh in punnets or frozen at major supermarkets)
1. Heat oven to 120°C. Line a baking tray with baking paper. Whisk egg whites and ¼ cup of sugar. Beat with electric mixer on medium until soft peaks form, about 3 minutes.
2. Slowly add cornstarch and remaining sugar and beat to stiff peaks, about 2 minutes. Fold in vanilla extract and white vinegar.
3. Spread meringue onto baking tray in a 22cm circle. With the back of a wooden spoon, gently make a dent in the centre. Bake 1½ hours. Turn off oven. Leave pavlova in oven with the door ajar to cool completely.
4. Whisk together yoghurt, cream, icing sugar and ½ teaspoon vanilla until stiff peaks form, about 4 minutes. Dollop onto meringue to fill centre. Decorate with orange and grapefruit slices and pomegranate arils. Serve.
NUTRITION Per serving 936kJ/224cal. Protein 4.8g.
Total fat 4.8g. Sat fat 3g. Carbs 39.6g. Sugars 39.1g. Fibre 2.9g. Sodium 53mg. Calcium 85mg. Iron 0.5mg.