Pavlova Napoleon - Everything Anna

Pavlova Napoleon

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Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 4 egg whites, at room temperature
  • 1 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons white vinegar
  • 1 cup Greek-style yogurt
  • 1 tablespoon honey or agave syrup, for garnish
  • 1/4 pineapple, sliced
  • 1 mango, sliced
  • 1 pint raspberries

Preparation

Preheat oven to 275°F. In large bowl, whip egg whites with electric hand mixer on medium speed until white and frothy. Turn mixer to high speed and add in sugar, a little bit at a time, whipping until mixture is thick and glossy, with medium stiff peaks, but not dry. Fold in cornstarch and vinegar. Spoon 12 small rounds onto parchment-lined baking sheet. Reduce heat to 225°F and bake for 45-55 minutes. Turn off oven, and cool in oven for 1 hour.

To serve, place a dollop of yogurt in the centre of each of 6 pavlova rounds, layer with fruit, top each with another pavlova round and more yogurt and fruit. Drizzle with honey or agave to garnish. Serves 6.