Pavlova with Yogurt, Raspberries, and Chocolate

17/11/2023

I can guide you in preparing a Pavlova with Yogurt, Raspberries, and Chocolate with an Italian twist. Perhaps we could use high-quality Italian chocolate, like that produced in the Piedmont or Tuscany regions, and a lean yogurt from local Italian productions to give the dish a unique and slightly Italian flavor.

Ingredients

4 egg whites at room temperature
250 g of granulated sugar
2 teaspoons of cornstarch
1 teaspoon of white vinegar
1 teaspoon of vanilla extract (or vanillin)
250 g of Greek yogurt (or another lean Italian-made yogurt)
100 g of good quality Italian dark chocolate
150 g of fresh raspberries (or red fruits of your choice)
Some mint leaves for garnish (optional)

Preparation

Preheat the oven to 120 °C.
Beat the egg whites with a pinch of salt until foamy, then add the sugar a little at a time, continuing to beat until the mixture is glossy and firm.
Gently fold in the sifted cornstarch, white vinegar, and vanilla extract, mixing gently with bottom-up movements to avoid deflating the whites.
On a baking tray lined with parchment paper, draw a circle about 20 cm in diameter and fill the area with the meringue, shaping it to create a higher edge and a central hollow.
Bake in the oven for about 1 hour and 30 minutes or until the meringue is dry to the touch and lightly golden. Turn off the oven and let the meringue dry inside with the door slightly open.
Once cooled, place the meringue on a serving plate.
Melt the chocolate in a double boiler or microwave and let it cool slightly.
Stir the yogurt to make it creamy and spread it over the meringue base, within the hollow.
Distribute the raspberries over the yogurt and then decorate with the melted chocolate, drizzling with a spoon or using a piping bag.
If you wish, garnish with some mint leaves for a touch of freshness and color.

Here is your Pavlova with Yogurt, Raspberries, and Chocolate ready! Being a dessert of Australian-New Zealand origin, it was one of the ways the two countries wanted to honor the famous Russian ballerina Anna Pavlova after her 1926 tour. The yogurt version is a lighter and more modern variation of the classic cream. Have fun and above all, enjoy your meal!