Recipe by Ilse van der Merwe | The Food Fox
Prep time: 2 hours (including 1h30min baking time) plus at least 3 hours cooling
6 XL egg whites
500 g caster sugar
seeds of one vanilla pod (or 5 ml vanilla extract)
15 ml white vinegar (or lemon juice)
15 ml corn flour
250 ml fresh cream
125-250 ml double cream yoghurt
200 g strawberries, green stalks removed, cut into smaller pieces
about 200 g rose-flavoured Turkish delight, cut into smaller cubes
a handful shelled pistachio nuts, roughly chopped
1. Pre-heat oven to 150 C. Using a stand mixer with bowl (or electric beaters), add the egg whites to the bowl and start whisking on high speed. When the eggs start to get foamy and white, but not stiff peaks yet, start adding the sugar little by little. Keep adding the sugar until the mixture is thick and glossy and the sugar is fully incorporated (it takes about 5 minutes).
2. Add the vanilla, vinegar and corn flour and mix well. Use a large baking sheet/tray with a sheet of non-stick baking paper: put a lick of meringue mixture on each corner of the paper to stick it to the sheet, then turn out the mixture onto the middle of the tray. Use a spoon or spatula to ease it into a round slab of about 23 cm, then place in the oven. Immediately turn down the heat to 120 C, then bake for 1 hour 30 minutes.
3. When the time is up, turn the oven off without opening the door and leave overnight (or for at least 3 hours) to cool completely.
4. When ready to serve, carefully remove the baking paper from the pavlova and transfer it to a flat serving platter (remember, it is soft in the middle so it will easily crack).
5. Whip the cream until medium-stiff peaks, then fold in the yoghurt. Pour it over the pavlova and use a spoon to spread it evenly all over.
6. Top with sliced strawberries, chunks of Turkish delight and chopped pistachios. Present it whole on the platter at the table, then slice and serve. Serve with a glass of Boland Cinsaut Rosé.