A Kiwi Christmas feast will most likely include a Pavlova of sorts, slathered in whipped cream and topped with berries – strawberries, raspberries, blueberries. Or maybe kiwifruit, but berries seems more festive. I guess kiwi & berries would assist the red & green Christmas colour scheme but I like berries with my Pav.
Actually I am not really a fan of Pav, probably because they defeat me. Meringues I have sussed, meringue pie topping is no problem, baked Alaska no problem. But my Pavs turn out flat and Frisbee-like no matter which recipe I try.
I tried blaming the cake mixer …… and so my friend gave me a no-fail recipe to try. Yeah right – I blew the cake mixer up. It was a good 40-50 years old and had probably made many a Pav before I inherited it. The good ending to that story is my new shiny black Kitchen Aid.
So far I haven’t been game enough to try a Pavlova in my new mixer – I am afraid it will prove that I really suck at making Pav’s! Another friend has given me a couple of tips so I have a few tricks up my sleeve to assist in my next attempt at the perfect Pav. I have made 4-5 batches of meringues – teeny tiny meringue kisses and larger piped meringues that Mr L informed me looked like dog turds. I really need to practise my piping skills – I could blame the nozzle but I fear that is more than a white lie.
I played around a bit with some ideas in a way to come up with a slightly less rich ending to what seems like a day of endless eating on Christmas day. There is no less sugar involved – this isn’t a reduced sugar dessert. I have simply substituted the whipped cream for thick unsweetened Greek yoghurt and presented the traditional Kiwi dessert in a new way.
Serve with the Xmas Brownie, or just eat the Frozen Yoghurt on its own.
Strawberry & Meringue Frozen Yoghurt
2 egg whites, room temperature
½ t white balsamic vinegar
100g caster sugar
Preheat oven to 100ºC.
Whisk egg whites until fluffy. Beat in vinegar (ordinary balsamic vinegar works fine although the meringues have a slightly more ivory colour once cooked) then add sugar gradually, beating well between each addition until the mixture is stiff and glossy.
Scoop the mixture into a piping bag with a small star nozzle and pipe small kisses (about 1- 1½ cm in diameter) onto a lined baking tray.
Place meringues in the oven, and bake on Fan Bake, for 30-40 minutes.
The oven is ready to turn off once the meringues are easily detached from the baking paper. Leave the meringues in the oven overnight.
Store in an airtight container until required.
¼ cup icing sugar
¼ cup fresh lemon juice (approximately 1 medium lemon)
1/3 cup regular blue milk
1/3 cup caster sugar
1 t vanilla paste
500g (2 cups) thick Greek yoghurt
2 cups meringue kisses
Hull strawberries and dice. Stir in sifted icing sugar and lemon juice, cover and set aside to macerate for at least 20 minutes. You can mash them up a bit with a fork or potato masher but the ice-cream machine does a pretty good job of this when churning the frozen yoghurt.
Whisk together milk, caster sugar and vanilla paste in a small bowl until the sugar has dissolved.
Place yoghurt in a large bowl. Add strawberries with their juices and the milk mixture. Gently fold together until mixtures are well combined. Chill the mixture in the refrigerator for at least 2 hours, or overnight.
Pour the chilled mixture into ice cream maker and churn until thick. Gently spoon frozen yoghurt into a 1.5 litre air tight container, layering in meringue kisses. Cover and freeze for at least 2-3 hours before serving. Remove frozen yoghurt from freezer about 20-25 minutes before serving so it softens enough to scoop and serve.
Notes: No ice-cream churn?
- Freeze the frozen yoghurt mixture in a shallow tray for 2 hours. Remove from the freezer and break into large chunks using a food processer, cake mixer, potato masher or fork. Refreeze the mixture in a shallow tray. Repeat the breaking up/refreezing process 2-3 more times. After the last process, add in the meringues and refreeze in an airtight container. Alternatively, soften about 1 litre of store-bought strawberry frozen yoghurt then gently fold in meringues (can use smashed up store-bought meringues if desired).
- Strawberry Yoghurt Eton Mess: fold 500ml cream (whipped with a little icing sugar & vanilla paste) into Greek yoghurt along with strawberries (drain the strawberries) & meringue kisses.