An amazing Russian recipe of Pavlova cake with the layers of cream and crisp crust of meringue having mouth-watering fruit like peaches and tangy raspberries for a revitalizing summer day.

Ingredients

MERINGUES

6 large egg whites

Pinch of salt

1 tsp cream of tartar

1 vanilla bean pod, halved lengthwise

1 2/3 cups grinded sugar

2 tbs + 2 tsp. cornstarch

FILLING

2 teaspoons fresh lemon thyme leaves

1/4 cup grinded sugar

divided 2 large yellow peaches, peeled and thinly sliced (about 8 oz.)

2 cups fresh raspberries

1 1/3 cups plain fat-free Greek yogurt

1/2 cup cream

Lemon thyme sprigs, for garnish

Method

1. Oven must be pre-heated to 250°F.point 29 |
2. For meringues: Beat egg whites and salt with a mixer fitted with whisk attachment on medium-high speed until foamy.point 126 | While turning the mixer on, add cream of tartar and beat until soft pile of foam forms.point 197 |
3. Take out vanilla bean seeds from pod into a small bowl.point 242 |

   Add sugar, cornstarch, and half of the vanilla seeds in a second small bowl.point 63 | Put the remaining vanilla seeds aside for the later use.point 110 | Gradually add sugar mixture to egg white mixture, beating on medium-high speed until shiny piles form, about 5 minutes (do not overbeat).point 226 |

4. Unfurl meringue mixture into 3 (8-inch) circles on baking sheets.point 56 | Bake at 250°F 1 hour and 15 minutes.point 86 | Turn oven off, and open oven door just slightly.point 126 | Let meringues stand in oven 30 minutes.point 159 |
5. For filling: If using, combine lemon thyme leaves and 2 tablespoons sugar in a small bowl; rub mixture together using your fingertips.point 272 |

   Place peach slices in one bowl and raspberries in a second bowl.point 53 | Sprinkle sugar mixture evenly over peaches and raspberries; toss each to combine.point 123 |

6. Whisk together yogurt, cream, remaining vanilla bean seeds, and remaining 2 tablespoons sugar in a small bowl until whisky.point 228 |

7. Arrange the pavlova cake: Place 1 meringue round on a cake stand or platter.point 63 | Spread with a thin layer of yogurt mixture, and top with about three-fourths of the peaches.point 140 | Top with second meringue round.point 167 | Unroll with a thin layer of yogurt mixture and top with about three-fourths of the raspberries.point 247 |

   Top with third meringue round.point 26 | Spread with remaining yogurt mixture, and arrange remaining peaches and raspberries on top of pavlova cake.point 118 | Lemon thyme can be garnished on top.point 148 |

point 148 |

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