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 Delicious 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 Delicious 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
