PAVLOVA

 Ingredient for the meringue shell:

1 1/4 cups and 2 tbsp icing sugar

2 tbsp cornflour 

2 large egg whites at room temperature 

Pinch of salt 

2 tbsp lemon juice

1 vanilla 

Ingredient for the filling:

2 cups berries or hulled strawberries

3 tbsp sugar

2 tbsp orange liqueur Cointreaiu 

2 cups thick cream 

1/2 cup, Greek yogurt

Position a rack in the lower third of the oven and preheat the oven to 180c (350 F) Line a baking sheet with parchment.  Draw a circle on the center of the parchment and then turn the paper over you will still see the circle. 

Beat the egg whites with an electric beater with a pinch of salt until they form soft peaks, about 2 minutes,. With the mixer running add the remaining sugar about 1 tbsp at a time Sprinkle with corn flour then add the lemon juice, vanilla, and salt.  Continue beating for 2 minutes until glossy stiff peaks form another 2 minutes. Pile the meringue onto the parchment circle and bake for 45 minutes until crisp, Turn off the heat and allow to cool.

For the filling combine the berries with 2 tbsp of sugar and the Cointreau in a medium bowl and let it stand at room temperature, stirring occasionally until the berries release their juices, about 45 minutes.

In a large bowl, beat the cream the remaining 1 tbsp of sugar, and the vanilla with an electric beater, increasing the speed from medium to high untol soft peaks form, and fold in the yogurt.  

Fill the meringue shell with the filling and serve sliced into wedges and enjoy this exceptional dessert.  .