Mini Pavlovas with Raspberry Dipping Sauce and Fresh Fruits - alive magazine
This dessert is a showstopper! Mini pavlovas with assorted fresh fruit, yogurt, and sauce make a wonderful finale to a lovely lunch. This is a healthier version…
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Cooking tools:
- Blender
- Whisk
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Fine-mesh sieve
- Spoon
- Spatula
- Serving platter
- Plate
Ingredients
- 3 large organic egg whites, at room temperature
- 3/4 cup (180 mL) berry sugar (see tip)
- 1 tsp (5 mL) lemon juice
- 2 tsp (10 mL) cornstarch
- 1/2 tsp (2 mL) almond extract
- 1 cup (250 mL) full-fat, plain Greek or Skyr yogurt
- 4 cups (1 L) mixed fruit such as fresh berries, mango, and kiwi
- Fresh mint, for garnish
- 2 cups (500 mL) frozen raspberries, thawed
- 1 Tbsp (15 mL) honey
- 1/2 tsp (2 mL) grated orange zest
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