Brown Sugar Pavlova Sheet Recipe
How to make a Brown Sugar Pavlova Sheet
Method
- Trace a rectangle (approximately 25cm x 16cm) onto a piece of baking paper and place it onto a flat baking sheet, written-side down. Preheat the oven to 150°C (130°C fan-forced).
- Place the egg whites into the bowl of a stand mixer and beat on medium-high until stiff peaks form. Increase to high and gradually add heaped tablespoons of the sugar, leaving a few seconds between each addition to ensure the sugar is well incorporated.
- When all of the sugar has been added, beat for a further few minutes or until it feels smooth when you rub some between your fingertips. If it feels grainy, keep beating to allow the sugar to dissolve and the mixture to feel smooth. Fold in the vinegar and cornflour.
- Using a flexible spatula, pile the meringue mixture inside the traced rectangle, patting it down to create a semi-flat top.
- Place in the oven and reduce the heat to 120°C (110°C fan-forced). Cook for 1 hour and 30 minutes, then turn the oven off, keeping the door closed. Allow the meringue to cool in the oven.
- In a cold mixing bowl, gently fold the whipped cream, yogurt and icing sugar together.
- Place the meringue sheet onto a serving platter or board. Cover with the whipped cream mixture, leaving a small border.
- Top with the fruit and scatter the macadamias on top. Sprinkle with lime zest and serve.
Tip: To avoid cracking, make sure the pavlova completely cools in the oven before removing it.
Optional: Mixed berries and fresh mint leaves make a lovely topping alternative, if you don’t have any tropical fruit on hand.