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Betty Bossi Koch-Center
How it's done
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and 1 tsp of lemon juice, continue to beat until the mixture is fine-textured, glossy and very stiff. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a spatula.
Bake for approx. 20 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120°C and allow the pavlova to dry for approx. 1 hr. 40 mins. Then turn off the oven and leave the pavlova to cool with the oven door open.
Carefully mix the whipped cream into the yoghurt. Puree 2 kiwis with the remainder of the lemon juice. Slice the kiwis. Place the pavlova on a cake plate, top with the yoghurt cream, kiwi puree and kiwis.
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