Brown Sugar Berry Pavlova with Lemon Glaze

Ingredients

• 4 large egg whites, room temperature
• 200 g caster sugar
• 35 g soft light brown sugar, rubbed through fingers to remove lumps
• 1 teaspoon cornstarch
• 1 teaspoon white wine vinegar or apple cider vinegar
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 300 ml double cream or heavy cream
• 120 g thick Greek yogurt
• 1 tablespoon icing sugar, optional
• 1 teaspoon vanilla extract
• 350 g mixed berries, such as strawberries, raspberries, blueberries, and blackberries
• 1 lemon, zested and juiced
• 2 tablespoons honey
• 1 tablespoon caster sugar
• 10 g butter, optional for shine
• Mint leaves, for finishing

Method

1. Heat the oven to 250 F / 120 C. Line a baking tray with parchment. Draw a rough 8 inch circle on the underside if you want a guide.
2. Whip egg whites with a pinch of salt until soft peaks form. Add caster sugar and brown sugar one spoon at a time, beating well between additions, until the meringue is thick, glossy, and the sugar feels mostly dissolved.
3. Fold in cornstarch, vinegar, and vanilla. Spoon the meringue into a nest shape with a shallow center and slightly higher edges.
4. Bake for about 80 minutes. Turn off the oven, crack the door slightly, and let the pavlova cool inside for at least 1 hour. This reduces cracking and keeps the shell crisp.
5. For the glaze, simmer lemon juice, lemon zest, honey, caster sugar, and butter if using for 2 to 3 minutes until lightly syrupy. Cool until just warm.
6. Whip cream to soft peaks. Fold through Greek yogurt, vanilla, and icing sugar if using. Keep it soft rather than stiff.
7. Just before serving, fill the pavlova with cream-yogurt, pile on berries, drizzle with the lemon glaze, and finish with mint and a few crushed meringue crumbs.

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