Pavlova With Yogurt And Raspberries - cooking recipe

Ingredients

4 None egg whites
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1/2 tsp vanilla extract
1 3/4 cups Greek-style honey yogurt
2 1/2 cups raspberries
None None Powdered sugar, for dusting

Preparation

Preheat the oven to 250\u00b0F. Line a baking pan with parchment paper.
Beat egg whites and a pinch of salt in a grease-free bowl with an electric mixer until very stiff. Gradually beat in granulated sugar, 1 tbsp at a time. Beat for several minutes until very stiff. Turn off machine and sprinkle whipped whites with cornstarch, vinegar and vanilla extract. Fold in using a large metal spoon taking care not to deflate egg whites.
Transfer mixture in dollops to prepared baking pan and shape into a rough round, about 8 inches in diameter (don't try to make it perfect and smooth because you'll knock out air).
Bake for 1 hour. The meringue should be crisp on the top and slightly sunken under the crisp shell. Turn oven off and leave pavlova in oven for at least 1 hour but preferably until oven has cooled.
Just before serving, carefully peel away parchment paper beneath pavlova. Transfer pavlova to a serving plate.
Beat yogurt until smooth. Place in dollops on top of the pavlova. Sprinkle with raspberries then either leave at room temperature for up to 2 hours, or transfer to the fridge.
Dust raspberries with powdered sugar before serving. The pavlova is at its best about 4-8 hours after assembling.