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32.5p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 140°C, gas mark 1. Draw a 22cm circle on a piece of baking parchment and use to line a baking sheet. Whisk the egg whites in a bowl with the cream of tartar, until forming soft peaks. Slowly add the sugar, spoon by spoon, continuing to whisk until the meringue is glossy and thick. Fold in the cornflour and the vinegar.
Pile onto the baking sheet in a circle, using a palette knife to smooth the top and sides. Bake for 1 hour until crisp on top. Leave to cool slightly before carefully inverting onto a serving plate. Cool completely before removing the parchment.
Gently fold the yogurt and curd together to give a marbled effect. Pile onto the pavlova then scatter with the berries.
Typical values per serving when made using specific products in recipe
Energy | 1,770kJ/ 420kcals |
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Fat | 9.8g |
Saturated Fat | 6.1g |
Carbohydrates | 74g |
Sugars | 72g |
Fibre | 3.3g |
Protein | 7.3g |
Salt | 0.5g |
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