The cream filling is softly whipped double cream mixed with natural yogurt - this lightens the cream and also gives a subtle tang. The fruit is a pack of good quality frozen summer berries mixed with a few frozen redcurrants from my garden. Tip the frozen berries, with the exception of the raspberries, into a sieve and allow the berries to thaw and release some of their juices, otherwise the cream will become stained with fruit juice. I used the reserved frozen raspberries to decorate the top, this enables them to keep their shape for longer.
The adapted Nigella Lawson pavlova recipe is one I have used many, many times and always works.
You will need: large oven tray - draw a 20cm diameter circle on a sheet of baking paper (I use a plate). Turn the baking paper over and place onto the oven tray. TIP: Take some of the vanilla meringue and place blobs at each corner of the tray, place the baking paper on top, the meringue will secure the baking paper.
4 large egg whites
250g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
4 tbsp sifted cocoa powder
300ml double cream
150ml natural yogurt
1. Preheat the oven to 180ºC
2. Whisk the egg whites and a pinch of salt until they reach the stiff peak stage.
3. Gradually add the caster sugar a teaspoon at a time, whisking well in between. Keep on whisking until the mixture is stiff and glossy.
4. Whisk in the cornflour, vanilla extract and white wine vinegar.
5. Remove a third of the meringue mixture to a bowl. Add the sieved cocoa powder and stir in to combine.
6. Take alternate blobs of vanilla meringue and chocolate meringue and place onto the marked out circle on the baking paper. Swirl the two together.
7. Turn the oven temperature down to 150ºC and cook for one hour.
8. Leave the pavlova in the oven overnight.
9. Remove the pavlova and place onto a large plate.
10. Whip the cream into soft folds and gently fold in the natural yogurt.