Citrus Pavlova
Exclusive recipe by Pick A Local Pick SA brand ambassador – Callum Hann
Ingredients: (Serves 4)
4 Egg whites
220g caster sugar
3 teaspoons cornflour
1 teaspoon white vinegar
⅔ Cup thickened cream
½ Cup thick Greek yoghurt
2 Tablespoons icing sugar
2 Teaspoons vanilla bean paste
2 mandarins, peeled, sliced
1 Ruby grapefruit, peeled, sliced
2 Oranges, peeled, sliced
6 Sprigs thyme, leaves picked
Method:
Preheat oven to 100°C. Whisk egg white to soft peaks, then slowly whisk in sugar until stiff and glossy. Spread the meringue mixture onto a lined baking tray. Transfer to the oven for 60-80 minutes or until meringue becomes slightly crisp on outside. Turn off oven and allow pavlova to cool inside.
Whip cream until stiff peaks form. Fold in yoghurt, icing sugar and vanilla paste. Spoon over pavlova. Arrange over citrus slices. Top with thyme leaves, then serve
