pavlova with salted caramel yogurt - Glenisk

Ingredients

• 6 egg whites
• Pinch of salt
• 350g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 600g Glenisk organic greek style salted caramel yogurt
• 250g fresh strawberries
• 30g pecans
• Optional: 20g caramel pieces, 30ml caramel sauce
• Preheat the oven to 180C. Draw three equal sized circles on greaseproof paper and place onto three separate baking trays.
• Whisk in the cornflour and vinegar.
• Spoon one-third of the mixture onto one each of the drawn-on circles on the greaseproof paper and flatten out to the circle shape.
• To assemble the pavlova, gently peel the greaseproof paper off the bottom of the meringues. Place one of the meringue rounds onto a large, flat serving plate.
• Arrange the strawberries, pecans and fudge pieces on the top, drizzle with the caramel sauce and serve immediately.