Pavlova
Instructions
Grind the sugar in a food processor until it becomes very fine.
Pour the egg whites into the stand mixer and begin beating them with the cream of tartar. Mix the sugar with the cornstarch and gradually fold in the egg whites. Beat the egg whites until the mixture is glossy and stiff.
Transfer the meringue to a baking sheet lined with parchment paper and, using a spatula, shape it into a neat circle; using a spoon, shape the center, trying to create slightly raised edges.
Bake the pavlova in a preheated oven at 120°C for about 1 hour and 30 minutes; turn off the oven and let the dessert cool inside, with the door slightly ajar.
Prepare the cream: whip the cream and sugar with an electric mixer. Gently fold the Greek yogurt into the whipped cream using upward folding motions.
Mix until the mixture is smooth and uniform.
Let the meringue cool completely, then decorate with the yogurt and cream mixture, strawberries, blueberries, mint, and grated lemon zest.
Ingredients for 5 people
Ingredients
For garnish:
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