Pavlova with yogurt, raspberries and chocolate
- Gluten Free
- Energy Kcal 389
- Carbohydrates g 61.8
- of which sugars g 59.9
- Protein g 8.4
- Fats g 12
- of which saturated fat g 6.64
- Fiber g 2.9
- Cholesterol mg 11
- Sodium mg 241
- Difficulty: Difficult
- Prep time: 45 min
- Cook time: 2 h 10 min
- Serving: 8
- Cost: Low
PRESENTATION
The pavlova allo yogurt is, honestly, one of those great desserts that come from Australia and New Zealand. You know, it's famous for its light, crisp meringue. Normally, you'd top a pavlova with heavy cream. But here's the thing: this version uses creamy Greek yogurt instead, which is great. It gives it a fresh and smooth texture with just the right tanginess. Really good stuff.
So, the meringue base? It's crunchy on the outside and tender inside, so each bite just melts in your mouth. And listen, the coulis made from raspberries—really sweet and tangy—adds such a burst of color. When it drips down the sides, it's seriously good. It's topped with fresh raspberries and chocolate curls, making this pavlova ai lamponi look super fancy for any special occasion or brunch.
This dessert estivo is perfect when you're looking for something light yet special. Plus, it's a hit at any gathering. The combination of yogurt and berries is cool and creamy, which offers a refreshing twist from the classic. And the chocolate curls on top? They give it a hint of that pavlova al cioccolato vibe. For those who want to try something different, there are loads of ways to enjoy this. Make mini pavlovas with lemon cream for a zingy touch, or try a chocolate base for a pavlova al cioccolato fondente experience.
No matter how you serve it, this pavlova con yogurt greco is all about that mix of crunchy, soft, and sweet. It's a real crowd-pleaser for anyone who loves pretty, uncomplicated desserts. It's the kind of dish that lets you impress without stress. Perfect for anyone wanting to try something different from the usual cake or pie. Whether for a festive celebration or a simple get-together, this pavlova adds a touch of elegance and fun to any table. You gotta try it—seriously a must for dessert lovers everywhere.
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INGREDIENTS
- Ingredients for the base
- Sugar 1 ¼ cup (250 g) - extra fine
- Egg whites ¾ cup (180 g)
- Apple cider vinegar 1 spoonful
- Cornstarch 1 tbsp (15 g)
- Vanilla extract 1 tsp
- Cream of tartar ½ tsp (2 g)
- Fine salt 1 pinch
- For the cream
- Greek yogurt 2 ¼ cups (500 g)
- Raspberries 1 ¼ cup (125 g)
- Sugar ½ cup (100 g)
- Gelatin in sheets 0.375 oz (12 g)
- Lemon peel 1 - (non trattata)
- For decoration
- Raspberries 1 ¼ cup (150 g)
- White chocolate 1.8 oz (50 g)
- Dark chocolate 3.5 oz (100 g)
How to prepare Pavlova with yogurt, raspberries and chocolate
To prepare the pavlova with yogurt, raspberries, and chocolate, start with the meringue: mix the sugar with the sifted cornstarch 1. Then, in the bowl of a stand mixer, pour in the egg whites at room temperature 2, start whisking, and as soon as they turn white, add a pinch of salt and the cream of tartar 3.
Then add the vanilla extract 4 and the sugar mixed with cornstarch, one tablespoon at a time 5. Also, add the apple cider vinegar 6 (or white wine vinegar, in which case, use only a teaspoon).
When the meringue becomes frothy, firm, and shiny 7, stop the mixer. Lightly butter and line a baking sheet with parchment paper (buttering the pan first will keep the parchment paper in place) and gently transfer the meringue to form a 9-inch diameter nest, creating a hollow in the center to hold the yogurt cream. You can make decorative swirls all around to create curls that will become a lovely decorative pattern after baking. Preheat the static oven to 482°F, but when you place the pavlova inside, lower it to 176°F and bake for 2 hours. Once done, turn off the oven and leave it slightly open until completely cooled.
When it is baked, it will have a slightly browned appearance on the surface 10. While the pavlova bakes and cools, soak the gelatin sheets in a bowl with cold water for at least 10 minutes 11. In a pan, pour in the raspberries and sugar 12.
Turn on the heat 13 and cook them until they turn into a puree and the juice is reduced by half: strain the mixture through a fine-mesh sieve 14, then carefully squeeze the gelatin sheets and completely dissolve them in the still warm raspberry coulis 15, stirring with a teaspoon.
While the coulis cools, pour the Greek yogurt into a small bowl 16, add the grated zest of an untreated lemon 17, and mix. When the coulis is cool, combine it with the yogurt cream 18 and blend the two mixtures, then cover with plastic wrap in contact and let the cream set for at least 1 hour in the refrigerator.
Then pour the now thickened cream inside the pavlova 19; then make decorative curls from the white and dark chocolate (20-21): to facilitate the operation, you can slightly heat the chocolate in the microwave.
Complete the composition of the pavlova with fresh raspberries 22 and the curls of white and dark chocolate 23 evenly distributed. Serve the pavlova with yogurt, raspberries, and chocolate as a refined dessert 24.