4 egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
200g greek yogurt 0%
150g creme fraiche
2 scoops Smooth Vanilla Clean Lean Protein
400g strawberries, hulled
A pavlova that's almost too good looking!! Packed with protein and high-antioxidant berries... A summer delight.
Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.
Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.
Whisk in the vinegar and cornflour.
Spoon the meringue onto the parchment inside the circle until it is evenly filled.
Make a small well in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
Make the filling, by mixing together the greek yogurt, creme fraiche and protein powder, mix until fully combined.
Once the meringue is cool, place onto a serving board. Top with creamy filling, followed by the mixed berries and add an optional drizzle of maple syrup.