Servings: 6 to 8
The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped cream and fruit. In this version, Greek yogurt adds a little tang to the traditional sweet-cream filling. The recipe makes one glorious pavlova, but you can easily make individual shells by shaping the meringue into six 4-inch circles, each about 1-1/2 inches high, and baking for about 1 hour total.
Make Ahead Tips
You can make the shell 1 day ahead and leave it in the closed, cooling oven. Or store it, once completely cooled, for up to 3 days in an airtight container.
The whipped cream filling can be made up to 1 hour ahead and refrigerated.
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It's great when something this easy is also so good.
Excellent dessert! Light, flavorful and easy to make ahead of time, other than the assembling just before eating.
An outstanding dessert! I followed the instructions to a T and it came out perfect. Easy to make, not labor intensive, and it looks impressive and tastes delicious. The yogurt in the whipping cream cut the heavy feel. The meringue was light and of perfect consistency. Guests were excited as it looked terrific and the 6 of us polished off the whole thing after a delicious dinner. A certain keeper.
Fantastic, crowd pleasing dessert.
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