Pavlova Nests with Blackberry & Cherry Yoghurt

Ingredients:

• 4 egg whites  
• 1 cup (250ml) Sweetly baking sugar (non-nutritive sweetener)   
• 1 tsp (5ml) vanilla essence  
• ½ tsp (3ml) each orange essence and ground cinnamon  
• Pinch of nutmeg (optional) 
• 1 tsp (5ml) white vinegar  
• 2 tsp (10ml) corn flour  
• About 1 cup (250ml) LANCEWOOD® No Sugar Added Low Fat Blackberry & Cherry Yoghurt 
• Handful fresh raspberries and blackberries and mint, for serving  

Method:

1. Preheat oven to 120°C.  
2. Whisk egg whites until medium-stiff peaks form.  
3. Combine sugar substitute, cinnamon and nutmeg  (if using).  
4. Add 1 Tbsp (15ml) spiced sugar at a time to egg mixture, whisking for about 3-5 minutes to dissolve sugar before adding the next spoon. Once all sugar is added, the meringue should be glossy and thick with a smooth texture.  
5. Add vanilla, orange essence, vinegar and cornflour and whisk until combined.  
6. Spoon generous dollops of meringue mixture on a lined baking tray, creating 10-12cm wide by 2-3cm high “nests”. Use the back of the spoon to create an indent in the centre.  
7. Bake meringues for 1 hour.   
8. Switch off oven and let meringues cool inside for at least another hour. (Do not open the oven door.)  
9. Place cooled meringues on a serving platter and fill each centre with yoghurt. (lf not serving immediately, store in an airtight container for up to 2 days.)  
10. Garnish with fresh berries and mint leaves.   

Browse more treats here.