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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Could one use less sugar? This was a great recipe but found it a bit too sweet ... was thinking of using only one cup of sugar next time I make it. Will it affect the finished product if I do this?
Ver yummy this one
It's great when something this easy is also so good.
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