Pavlova Napoleon
Styling Kari Wardrop, Photography Jerry Grajewski
This light and airy dessert, garnished simply with sweetened Greek yogurt and fruit, is perfect after a healthy dinner. Low in fat and high in protein, Greek yogurt is a great option wherever you would use whipped cream.
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
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.
