Light as air mini-pavlovas topped with Greek yogurt and a mixture of fresh pineapple, seasonal blood oranges and sweet preserved ginger.
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Prep Time 15 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs15 minutesmins
Course Dessert
Cuisine British
Servings 6
Calories 200kcal
Ingredients
2medium egg whites
100gramscaster sugar
500grams0% Fat Greek Yogurtor alternative, see notes
1/8of a pineapple (you could buy ready prepared pineapple if you don't want a whole pineapple
1blood orangeif you can't find one, use another type of orange
1ball of preserved ginger in syrupI used Opies
Instructions
To make the pavlovas
Preheat the oven to 120 C or 100 C Fan oven/ Gas Mark 1/2
Draw 6 x 7 cm diameter circles on a piece of baking parchment with a soft pencil or Sharpie, then turn the paper over, you need to be able to see the outline but don't want it in contact with your meringue mixture.
Beat the egg whites until they form stiff peaks, an electric mixer is the easiest way to do this, but you can whisk by hand.
Add the caster sugar a teaspoon at a time, whisking all the time. Once all the sugar is whisked in, whisk for another minute. The mixture should be thick and glossy.
Take a little bit of meringue and use it to stick the parchment paper to the tray, that way it won't move about when you form your pavlovas.
Divide the mixture evenly between the six circles and form a dent in the centre.
Bake for 1 hour 20 minutes, then switch off the oven, open the door slightly and leave until cold.
While the pavlova is baking, prepare the fruit
Peel the blood orange and slice across the orange, removing any pips. Cut each slice in half.
Peel the pineapple, core and divide into 8 wedges. Using one of the wedges slice thinly across to achieve little triangles.
Finely slice the ball of ginger in syrup and place in a bowl with the orange and pineapple, mix together and leave in the fridge for at least 2 hours.
To assemble
Carefully, remove the pavlovas from the baking parchment then place onto a serving plate.
Divide the Greek yogurt between the 6 pavlovas
Place one half slice of blood orange on the yogurt and a fan of little pieces of pineapple.
Add at least one slice of ginger to each pavlova.
Notes
This is a really simple recipe which tastes fresh and fruity. You can use any fruit you wish on top and can use whipped double cream, creme fraiche or a dairy free alternative.Each little meringue nest is only 70 kcal (2 egg whites, 100 g sugar)500g of 0% Fat Greek yogurt is 570 kcal divided into six pavlovas =95 kcal per portionFruit = 25 kcalGinger in syrup = 10 kcal Total = 200 kcal