| Prep Time | 30 minutes |
| Cook Time | 2 hour |
| Servings |
people
|
Ingredients
- 6 eggs large
- 2 cups Sugar
- 1 tsp distilled white vinegar
- 1 tsp cornstarch
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh cranberries or partially thawed frozen
- 1 1/4 cups greek yogurt
- 1/2 cup all-purpose cream chilled
- fruits of choice
- mint leaves
Ingredients
|
|
Instructions
- Preheat Oster oven to 120C degrees at convection function.
- Trace a 10-inch diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch diameter circle in center of a large circle. Place on a baking sheet, tracing-side down.
- Whisk egg whites at speed level 1 using th Oster hand mixer until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks forms. Beat in vinegar, cornstarch and vanilla.
- Transfer mixture to a large piping bag fitted with a large plain tip. Pip 10 evenly spaced mounds (Each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven for 1 hour.
- Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer for 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry for 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
- To serve, use the Oster hand mixer again to whisk yogurt with all purpose cream and remaining 1 tablespoon sugar until silky; divide among hollow in pavlovas. Garnish with fruits.