Kaycee (age 10) made me this wonderful pavlova for dessert. I’d tried a Slimming World meringue before and it was awful so I was a bit worried about wasting all the ingredients but this one uses sugar rather than sweetener so I thought we’d take the risk.
She was really pleased with her meringue. It was delicious and very hard to not eat more than one piece 🙂
Kaycee is using this recipe as her entry to the Great Denby Cake Off competition.
I used to live just down the road from Denby Pottery and even tried applying for a job there when I left school but I didn’t get an interview!
I love the cook and dinnerware though and one of my favourite casserole dishes is a Denby one my grandmother gave me 🙂
Syns per serving – 4.5
4 Egg Whites
Pinch of salt
150g Castor Sugar
1 Level teaspoon Cornflour
1 Teaspoon white wine vinegar or malt vinegar
1/4 Teaspoon vanilla extract
25g Milk or white chocolate
175g Pot Muller light vanilla yogurt or any free vanilla yogurt
Preheat the oven to 160° or 140° Fan or Gas 3
On a piece of baking parchment, draw round a dinner plate and put the parchment on a baking tray.
Whisk the egg whites and salt with an electric beater until you get stiff peaks. Whisk in the castor sugar 1 tablespoon at a time until the mixture goes stiff and glossy.
Mix the cornflour with the vanilla and vinegar then pour over the egg mixture. Fold in gently.
Spoon the mixture onto the circle and spread it to the edge using a palette knife then put it in the oven.
Immediately reduce the heat to 140° or 120° Fan or Gas 1 and bake for 90 minutes or until the meringue is crisp to the touch.
Leave to cool then peel off the parchment and put the meringue on the serving plate.
Melt the chocolate in a heatproof bowl over a pan of simmering water.
Mix together the yogurt and quark and spoon over the middle of the meringue. Top with the strawberries and drizzle over the melted chocolate.