Recipes

Pink pavlova with yogurt and strawberries

Ingredients

400g Strawberries
Meringue:
100 g of egg whites
200 g of sugar
Red food colouring
Filling:
100 g of plain Greek yogurt
200 g of whipped cream
40 g of icing sugar
½ vanilla bean
½ lemon
Mint leaves
Preparation
40 minutes
+
150 for baking
Servings
8
Difficulty
Easy

Try our recipe for the pink pavlova with yogurt and strawberries: a patisserie classic, even more delicious with our strawberries from Trentino.


Strawberries Melinda

Freshness from Trentino

Required

400g

Scented, juicy and round. Inside all the natural freshness of the wonderful territory where they are grown.


Ingredients

400g Strawberries
Meringue:
100 g of egg whites
200 g of sugar
Red food colouring
Filling:
100 g of plain Greek yogurt
200 g of whipped cream
40 g of icing sugar
½ vanilla bean
½ lemon
Mint leaves
Preparation
40 minutes
+
150 for baking
Servings
8
Difficulty
Easy

STEP 1

Meringue: draw a Ø 22 cm circle on a parchment paper, turn it over on a baking pan. In a large size bowl, whip the egg whites adding the sugar in three times. Continue whipping till the egg whites become stiff. Add a drop of food colouring. Put in a sac à poche with a wide nozzle, and make concentric circles over the parchment paper previously drawn, filling the entire circle. Then create the border overlaying other circles. Shape the border with a spatula. 

STEP 2

Bake the pavlova at 100° C for 2 hours and 30 minutes. When done, let cool down before using.

STEP 3

Filling: in a bowl, mix the yogurt, the icing sugar, the vanilla seeds scraped from the inside of the bean and the lemon zest, then fold in the whipped cream.

STEP 4

Decoration: fill the pavlova with the whipped cream and yogurt and top the filling with slices of strawberries and mint leaves.

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