Ingredients
4 egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
200g greek yogurt 0%
150g creme fraiche
2 scoops Smooth Vanilla Clean Lean Protein
400g strawberries, hulled
200g raspberries
150g blueberries
A pavlova that's almost too good looking!! Packed with protein and high-antioxidant berries... A summer delight.
Method
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Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.
Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy. -
Whisk in the vinegar and cornflour.
Spoon the meringue onto the parchment inside the circle until it is evenly filled. -
Make a small well in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
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Make the filling, by mixing together the greek yogurt, creme fraiche and protein powder, mix until fully combined.
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Once the meringue is cool, place onto a serving board. Top with creamy filling, followed by the mixed berries and add an optional drizzle of maple syrup.
