Preheat oven to 250 F (120 C), and line a baking
sheet with parchment paper. Put egg whites in
bowl and whisk until stiff, gradually adding sugar
a little at a time. Stir in cornstarch, vinegar
and 1 tsp vanilla.
When all the sugar has been added and the mixture
forms stiff peaks, transfer it to a piping bag.
Pipe bowls by going around in a circle and placing
one line of meringue on top of the other.
(if you don't have a piping bag, use a spoon and
make 6 circles on the parchment (about 5 inches/12.5
cm across, hollowing out the center to make a bowl)
Bake in oven for 1 1/2 to 2 hours, or until crisp.
Turn oven off and let meringues cool in oven.
Remove and leave until completely cool before
removing from parchment. Store in airtight
container.
Beat cream cheese and yogurt together until well
blended, then stir in vanilla. Cut fruit into bite
sized pieces if necessary. Fill meringue cups with
cream cheese mixture, then top with berries.
Garnish with fresh mint if desired.
Originally Submitted
9/2/2011
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