Ingredients for a pavlova for 8 people. For the Italian meringue: 200g sugar, 100g egg whites. For the Greek yogurt whipped cream: 200 gr of full-fat liquid cream, 40 gr of icing sugar, 1/2 sheet of gelatin, 100 gr of Greek yogurt. For the lemon gel: 75 gr of lemon juice, 25 gr of water, 2 gr of agar-agar, 10 gr of sugar.
The recipe
For the meringue. Mix the sugar and egg whites for a few minutes by hand. Then place them in a water bath and continue to beat the mixture until it reaches 50 degrees and the sugar is completely dissolved. Then beat this mixture with an electric whisk for around ten minutes. You will obtain a very dense and silky Italian meringue. On a sheet of baking paper, draw a 26 cm circle and pipe the meringue over the entire surface of the circle. Provide a good layer so that it holds together and make pretty designs on the exterior part. Cook at 85 degrees for 1 hour 20 minutes.
We move on to the whipped cream. Heat a few spoons of Greek yogurt in which you dissolve the softened gelatin, then add the rest of the yogurt. We beat the cream and the sugar until whipped and then we delicately add the yogurt preparation. Leave for two hours. We pipe the cream nicely and decorate with kiwis. For the gel, reduce the lemon and water, add the agar-agar and sugar and leave for an hour. We sprinkle the top of the pavlova with juice. I added some lime zest for decoration.
