SPREAD A
THIS CHRISTMAS
PAVLOVA GRAZING BOARD PREP TIME : 45 mins | COOK TIME : 1½ hours | SERVES : 12
INGREDIENTS 1kg Greek style yoghurt
6 egg whites , room temperature
380g CSR Caster Sugar 2 tsp white vinegar 1½ tsp White Wings Cornflour ½ tsp ground cardamom 1 punnet strawberries , halved 2 tbsp lime juice Finely grated zest of ½ lime 2 punnets raspberries Chopped Turkish delight Chopped pistachios Mint leaves and edible flowers
Raspberry Yoghurt Cream 1 punnet raspberries 75g ( ⅓ cup ) CSR Caster Sugar 2 tsp rosewater 300mL thickened cream
METHOD
1 . Place yoghurt in a sieve lined with muslin ( or kitchen chux ) over a bowl . Cover and refrigerate overnight to drain .
2 . Preheat oven to 150 ° C ( 130 ° C fan-forced ). Trace twelve 10cm circles on three sheets of baking paper . Place sheets pencil side down on lightly greased large , flat baking trays .
3 . Whisk egg whites in an electric mixer for 1-2 mins until soft peaks form . Gradually add 330g sugar , scraping down the sides after each addition , for 10 mins until mixture is glossy and sugar has dissolved . Whisk in vinegar , then fold through cornflour and cardamom .
4 . Spoon meringue evenly among circle templates . Use the back of spoon to form peaks and swirls .
5 . Place meringues in the oven , then immediately reduce oven to 120 ° C ( 100 ° C fan forced ), bake for 1½ hours until crisp but not coloured . Turn off and let cool completely in the oven with the door slightly ajar for 6 hours or overnight .
6 . Place strawberries , zest , juice and the remaining 50g sugar in a bowl toss to coat . Set aside for 15-20 mins to macerate .
7 . Raspberry cream : place half the raspberries , 2 tbsp sugar and rosewater in a small bowl and crush lightly with a fork . Whisk drained yogurt , thickened cream and the remaining 2 tbsp sugar in an electric mixer until soft peaks form . Fold through crushed raspberries to create a rippled effect . Serve pavlovas with yoghurt cream , macerated strawberries , raspberries , Turkish delight , pistachios , mint and edible flowers .
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