Ingredients

4 free range eggs
220g castor sugar
2-3 tsp of pink peppercorns
½ cup balsamic vinegar
4 tablespoon brown sugar
1 tsp vanilla bean paste
500g strawberries, halved
250g blueberries
250g raspberries
250g low-fat Greek-style yoghurt
Mint leaves, to serve

Method

1. Pre heat the oven to 140 C. Separate the egg whites from egg yolks in a small bowl. Beat with an electric mixer until the whites reach the soft peak stage. Slowly add the castor sugar to the whites and continue to beat until they are silky and shiny (7-8 minutes).
2. Scoop the mixture onto a lined baking sheet allowing space between each nest. Sprinkle ground peppercorns over meringues and bake for 1 hour.
3. Whisk vinegar, sugar and vanilla until sugar dissolves. Place the strawberries, blueberries, and raspberries in a large glass bowl. Pour vinegar mixture over the berries. Set aside for 10 mins to marinate. Drain liquid and chill until ready to serve.
4. Once meringues have cooled, divide the berry mixture among meringue nests, and top with yoghurt.

Download the Pink Peppercorn Pavlovas PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.