Pavlova Napoleon

Dessert & Baking
Written By ANNA Test Kitchen

Styling Kari Wardrop, Photography Jerry Grajewski

This light and airy dessert, garnished simply with sweetened Greek yogurt and fruit, is perfect after a healthy dinner. Low in fat and high in protein, Greek yogurt is a great option wherever you would use whipped cream.

Ingredients

4 egg whites, at room temperature

1 cup sugar

1 1⁄2 tablespoons cornstarch

2 teaspoons white vinegar

1 cup Greek-style yogurt

1 tablespoon honey or agave syrup, for garnish

1⁄4 pineapple, sliced

1 mango, sliced

1 pint raspberries

Preheat oven to 275°F.

In large bowl, whip egg whites with electric hand mixer on medium speed until white and frothy. Turn mixer to high speed and add in sugar, a little bit at a time, whipping until mixture is thick and glossy, with medium stiff peaks, but not dry. Fold in cornstarch and vinegar. Spoon 12 small rounds onto parchment-lined baking sheet. Reduce heat to 225°F and bake for 45-55 minutes. Turn off oven and cool in oven for 1 hour.

To serve, place a dollop of yogurt in the centre of each of 6 pavlova rounds, layer with fruit, top each with another pavlova round and more yogurt and fruit. Drizzle with honey or agave to garnish. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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