Pavlova with Yogurt and Berries

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Pavlova with Yogurt and Berries

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Ingredients

French Meringue
100 gr egg whites
100 gr Caster Sugar
2 gr Salt
100 gr icing sugar
Yogurt Mousse
120 gr Greek Yogurt
30 gr icing sugar
1 lemon zest

150 gr heavy cream 35%
Berries Jam
80 gr raspberries
80 gr blueberries
100 gr Sugar
Cuisine:
  • Medium

Ingredients

  • French Meringue

  • Yogurt Mousse

  • Berries Jam

Directions

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What a fantastic dessert recipe by Manolis Stithos, Executive Pastry & Bakery Chef  of the Funky Gourmet Restaurant, a two-star Michelin restaurant in Athens, Greece.

How to Make French Meringue:

  1. In the mixer bin with the fouet beat egg whites, sugar and salt in medium speed until stiff peaks.
  2. Sieve icing sugar and add gradually to the meringue mixing gently with a spatula.
  3. Make meringue nests with two spoons or a piping bag. Bake at 100C for 5-6 hrs or until crispy.

How to Make Yogurt Mousse:

  1. In a bowl mix well yogurt, icing sugar and lemon zest until smooth.
  2. In another bowl whip heavy cream with a fouet until thick.
  3. Mix yogurt with whipped cream with a spatula and transfer to the fridge at least for 30’ to cool and set.

How to Make Berries Jam:

  1. Add all the ingredients in a pot and cook at medium heat until reduced to a nice but not very stiff jam.
  2. Let cool.

Set up:

  1. Fill your meringues with the yogurt mousse.
  2. Top up with the berries jam, some fresh berries, lemon zest and some mint leaves.

Pavlova with Yougurt and Berries!! Pavlova with Yogurt and Berries

Photo credit: Manolis Stithos

Manolis Stithos

Manolis Stithos is the Executive Pastry & Bakery Chef of the Funky Restaurant, a two-star Michelin restaurant in beautiful Athens, Greece.

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