Pavlova With Vanilla Yoghurt, Watermelon And Strawberries Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pavlova with vanilla yoghurt, watermelon and strawberries recipe. Enjoy Christmas and learn how to make Pavlova with vanilla yoghurt, watermelon and strawberries.

The classic pav is been spruced up with watermelon and strawberries coated in moscato syrup and zesty lime juice.

Serves 8
Preparation 30min
Cooking 1hr 20min
Skill level Mid

Alice Storey


300 g Greek-style yoghurt
6 egg whites
440 g (2 cups) caster sugar
2 tsp cornflour
1 tsp white vinegar
250 ml (1 cup) pink moscato
1 vanilla bean, split, seeds scraped
300 g seedless watermelon, thinly sliced
250 g strawberries, hulled, halved
1 tbsp lime juice
200 ml thickened cream
2 tbsp pure icing sugar, plus extra, to dust

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time overnight

Line a sieve with muslin or a clean tea towel and place over a bowl. Pour in yoghurt, cover with plastic wrap and refrigerate overnight until yoghurt is thick and liquid has drained.

Meanwhile, preheat panggangan to 150°C. Using an electric mixer, whisk egg whites and 330g (1½ cups) caster sugar on high speed for 15 minutes or until thick and glossy, making sure sugar has dissolved. Whisk in the cornflour and vinegar to combine. Using a plate, trace a 20 cm circle on a piece of baking paper, then place on an panggangan tray, circle-side down. Spoon mixture onto baking paper, using the circle as a guide. Using a palette knife or the back of a spoon and starting at the base, draw knife up the sides of the mixture to make small ridges around the outside. Smooth top and make an indentation in the centre. Place in oven, immediately reduce temperature to 100°C and cook for 1 hour 20 minutes or until pavlova is crisp and set, but not coloured. Turn off panggangan and leave pavlova in oven, with the door slightly ajar, to cool completely.

Combine moscato, remaining 110 g (½ cup) caster sugar, 2 tbsp water and vanilla bean (reserving seeds) in a saucepan placed over medium heat. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until mixture reaches a syrup consistency. Discard vanilla bean, then set aside to cool.

The next day, combine watermelon, strawberries, moscato syrup and lime juice in a bowl. Refrigerate for 30 minutes for flavours to develop. Meanwhile, combine cream, icing sugar and reserved vanilla seeds in a bowl and whisk to soft peaks; do not over whip. Place yoghurt in a large bowl, gently fold through one-third of the whipped cream, then fold through remaining cream. Top pavlova with yoghurt mixture and fruit, then drizzle with syrup and dust with icing sugar.

Photography by Ben Dearnley & Brett Stevens

As seen in Feast magazine, December/January 2014, Issue 38. For more recipes and articles, pick up a copy of this month’s Feast magazine.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *