• Cooking Time: 90
  • Servings:
  • Preparation Time:



  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 300g caster sugar
  • 1 tbsp corn starch
  • 2 tbsp arrowroot
  • 2 tsp white vinegar
  • To serve
  • 250mL thickened cream, whipped
  • 125mL natural yoghurt, lightly whipped with a fork
  • 250g strawberries, washed, hulled and halved
  • 1 tbsp pure icing sugar


  • Preheat oven to 180 degrees C and line a baking tray with baking paper.
  • Draw a circle approx. 20cm in diameter on the baking paper and set it aside for now.
  • Beat the egg whites, cream of tartar and vanilla extract into a clean, dry bowl till stiff peaks form.
  • Add the sugar 1 tbsp at a time, making sure to beat well after each addition, then continue to beat till the meringue is thick, glossy and fairly firm.
  • Beat in the cornflour, arrowroot and vinegar.
  • Pile the meringue onto the baking paper inside the drawn circle, slightly smooth into shape then put it in the oven and immediately reduce the temperature to 120 degrees C.
  • Bake the pave for 1 hr and 20 mins, or till the outside is firm but not browned.
  • Once cooked, turn off the oven, prop open the door with a wooden spoon and leave till the pav has completely cooled.
  • Gently fold together the whipped cream and yoghurt, then spoon on top of the cooled pav.
  • Toss the strawberries in the icing sugar and gently arrange on top and serve.

Categories: Dessert  Misc. Dessert  Mixer  Oven 

Author Credit: Kitchen Wench

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