When the sun decides to make an appearance there’s nothing quite like a classic pavlova recipe, especially when it follows a barbecue feast.
These individual pavlova’s are loaded with summer fruits making a deliciously light summer pudding.
Take your meringue to the next level by adding 50g of roughly chopped pistachios on top.
For the meringue
4 large free range egg
225g caster sugar
For the pavlova
200ml double cream
200ml natural yoghurt
2 tbsp. caster sugar
1 tsp vanilla extract
250g fresh fruit
Preheat the oven to 120C/100C fan/gas 1 and line two baking trays with greaseproof paper.
Draw eight 10cm circles on the paper then turn the paper over.
Add the egg whites to a large clean bowl and whisk at a medium speed until they form stiff peaks.
Leave the mixer running and add the caster sugar one tbsp. at a time.
Once all the sugar has been added turn the speed up to high and whisk for a further 5-8 minutes until the meringue is smooth, glossy and stiff peaks form.
Pile the mixture onto the baking paper circles, swirling as you go.
Make an indent in the centre of each circle.
Bake in the oven for one hour until crisp on the outside and dry on the base. Turn the oven off and leave the meringues to cool completely in the oven.
Whilst the meringues are cooling make the filling. Whisk the cream with the sugar until soft peaks form. Stir in the yoghurt and then fold in the vanilla extract.
Spoon a heaped tablespoon of the cream mixture onto each meringue then pile the fresh fruit on top.
Drizzle with runny honey and serve immediately.
n Lizzie Schofield is the founder and baker behind Bakes By Butter, a deliciously decadent bakery intent on taking traditional bakes and giving them a modern, stylish makeover.
She is also the owner of a beautifully revamped Citroen van; allowing Bakes By Butter to hit the road.
For more information visit www.bakesbybutter.com to order your everyday cakes and cakes for special occasions or follow @bakesbybutter