Berry pavlova

Berry pavlova

This dreamy dessert of meringue, cream and fresh fruit looks and tastes delicious, and it's lower in calories and fat.

By , 21 September 2015
Berry pavlova
  • Ready in: 100 mins
  • Serves: 8
  • Price: 91p per serving
Nutritional Info
Each 143g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 967KJ 231KCAL
of your reference intake.
Typical energy values per 100g: 676kJ/162kcal.
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 3 drops Asda Vanilla Extract
  • 75g icing sugar
  • 100g caster sugar
  • 3 large egg whites
  • 284ml Elmlea Light Double Cream
  • 200g Asda Low Fat Greek-Style Yogurt
  • 450g berries
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Line a baking tray with baking paper. Mix the cornflour with the white wine vinegar and vanilla extract and set aside.

  • Mix the icing sugar and caster sugar and set aside. Put the egg whites in a clean, dry bowl and whisk with an electric mixer until soft peaks form. Add the sugar, a spoon at a time, whisking after each addition until soft again. When all the sugar has been added, whisk until the meringue forms stiff glossy peaks. Add the vinegar mixture and whisk again.

  • Spoon the mixture onto the tray to make a 20cm round with raised edges, using the back of a large spoon. Bake for 1 hour, or until crisp on the outside. It's ready when the paper peels away easily. Leave to cool.

  • To serve, whip the double cream until it holds its shape and fold in the Greek-Style yogurt. Fill the meringue with the cream and berries.