Pie-vlova

In an attempt to make a pavlova, I made something akin to an Eton Mess or some kind of pie... So I present to you, Sophie's Pie-vlova! A combination of a pavlova and an Eton mess (made with a lot of yoghurt so your dentist won't get mad!)

Ingredients

For the Meringue

6 egg whites
2 cups of caster sugar
1 tsp of vanilla essence 

For the Pie

1 cup of vanilla yoghurt
1 cup of double cream (Or whipped cream)
2 tbsp of caster sugar
2 cups of fruit (I like strawberries and blackberries)

Meringue Method

  1. Pre-heat the oven to 150˚C/Gas 2.
  2. Whip together egg whites and sugar until you get soft peaks.
  3. On a baking tray with baking paper, blob out the meringue as best you can, leaving space for the meringue to rise. 
  4. Bake for 30 minutes - until slightly golden.
  5. Take it out of the oven and let it cool. 
  6. When cool, use a spoon and break it up!

Middle Bits Method

  1. Whip the cream (add 2 tbsp of caster sugar if your whip cream is pre-whipped)*
  2. Fold yoghurt into the cream. 
  3. Chop up your fruit.

Building the Pievlova

  1. Line the bottom of a dish with meringue
  2. Spread half the yoghurt on top of meringue
  3. Add half of the fruit
  4. Repeat, then eat!

* Notes

1. If you don't want to whip the double cream and add sugar just buy any old whipped cream alternative! 

2. To make a proper pavlova, you can use the same recipe, just don't break up the meringue! 

3. To make an eton mess, break up all the bits and pieces and assemble in bowls instead of a big dish. 


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