Mick’s Pavlova
A chef by trade, MOO Founder and Managing Director Mick Sanders, shares his pav-tastic recipe for this Australian classic, with a MOO yoghurt twist.
Serves 8-10
Ingredients
4 egg whites
1 cup caster sugar
2 tablespoons cornflour, sifted
2 teaspoons white vinegar
Topping
1 x 720g tub MOO Lemon Yoghurt
3 mangoes, flesh sliced or chopped
4 passionfruit, cut in half and pulp scooped out
Method
Preheat oven to 120 C
Line a baking tray with baking paper
Using an electric mixer, beat egg whites in a bowl until soft peaks form
Gradually add the caster sugar, mixing well in between, until all the sugar is added and the mixture is smooth and shiny
Add the cornflour and vinegar and whisk until just combined (use a gentle whisk rather than a beater, as the mixture is delicate now)
Using a spatula, form the mixture into a 20cm round on the baking tray
Bake in oven for 1 hour 20 minutes
Turn oven off and allow the pavlova to cool completely in the oven
When ready to serve, spoon MOO Lemon Yoghurt over the top and decorate with sliced mango
Finally, drizzle fresh passionfruit pulp over the top
Serve immediately
*Store your undecorated pavlova in an airtight container at room temperature for up to 5 days
