Mini berry and yoghurt pavlova
- 150ml egg whites (approximately 4 eggs)
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 400g reduced fat Greek yoghurt
- 300g strawberries, diced
- 300g blueberries
Place the egg whites in the bowl of an electric mixer and whisk on high
speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a
time, waiting 30 seconds between each tablespoon. Whisk for 6 minutes or
until stiff and glossy.
Scrape the sides of the electric mixer, add the vinegar and whisk for 2
minutes or until glossy and combined.
Spoon 6 rounds onto the baking tray. Reduce the oven temperature to 120°C
and bake for 30 minutes or until crisp to touch.
Cool in the oven for 1 hour.
Top meringues with yoghurt and fresh berries.
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