Dragon fruit and lychees pavlova
The traditional British pud gets an exotic makeover with dragon fruit and fresh lychees. If you can’t get hold of fresh, use tinned lychees, drained.
For the meringues
For the pavlova
For the garnish
Preheat the oven to 120C/100C Fan/Gas ½.
Line two baking trays with baking paper.
To make the meringues Tip the egg whites into a clean mixing bowl and season with a pinch of sea salt.
Beat the eggs with an electric hand whisk to stiff peaks.
Increase the speed and add the caster sugar, one spoonful at a time, beating in between each spoonful, for 7 –8 minutes until shiny and thick.
Sift the icing sugar and cornflour and fold in a third at a time until the mixture is smooth.
Use a tablespoon to gently coax out the mixture into a spiral round.
Bake for 1 hour and 15 minutes. Switch off the oven and allow to cool completely.
Whip the cream with the caster sugar until it forms soft peaks. Fold in the yoghurt and mix in the vanilla seeds.
Spoon the cream mixture over cooled meringue, decorate with dragon fruit and lychees. Grate over the lime zest, scatter with fresh mint leaves and a dusting of icing sugar.