Peter Gordon's Perfect Pavlova

Name: Peter Gordon's Perfect Pavlova
Total time: 120 min
Ingredients: 4 large white eggs; 240g caster sugar; 1 Tbsp cornflour; 1 Tbsp vinegar; ½ cup passionfruit pulp (6-8 passionfruit); 1 walnut-sized piece fresh ginger root, peeled then either finely grated or cut into fine matchsticks; 1 lime, zested and juiced; 1⁄3 cup caster sugar; null 200ml Anchor Cream - straight from the fridge; 1 Tbsp runny honey; null 80ml Anchor Protein+ Natural Yoghurt - straight from the fridge; 1⁄4 tsp vanilla extract; ½ freeze dried raspberries or strawberries - or use fresh fruit when in season

www.anchordairy.com

A recipe from Peter Gordon's family kitchen, this deceptively simple pavlova is elevated with the addition of honey yoghurt cream.

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Ingredients

4 large white eggs
240g caster sugar
1 Tbsp cornflour
1 Tbsp vinegar
½ cup passionfruit pulp (6-8 passionfruit)
1 walnut-sized piece fresh ginger root, peeled then either finely grated or cut into fine matchsticks
1 lime, zested and juiced
1⁄3 cup caster sugar
null 200ml Anchor Cream - straight from the fridge
1 Tbsp runny honey
null 80ml Anchor Protein+ Natural Yoghurt - straight from the fridge
1⁄4 tsp vanilla extract
½ freeze dried raspberries or strawberries - or use fresh fruit when in season