Who wants CLASSIC Pavlova for Thermomix? | Sophia's Kitchen

Such a classic. Pavlova is one of those desserts that will never get old! I just love how easy it is to make in the Thermomix! Enjoy x L I N K S Italian meringue recipe: https://sophiaskitchen.blog/basics/it... A video tutorial for my Italian meringue is coming soon to my channel so make sure you subscribe to get notified when it arrives! S O C I A L S Instagram   / sophiaskitchen.world   Facebook   / sophiaskitchenhome   Pinterest https://www.pinterest.co.uk/sophiaski... W E B S I T E Blog: S H O P Worldwide: https://thermishop.co.uk AU and NZ: https://thermishop.com.au F I L M Video and edit by Rebecca Munroe R E C I P E Ingredients 5 egg whites 2 tsp cream of tartar 350g caster sugar 20g white wine vinegar 20g corn flour 100g Greek style yoghurt 6 figs, quartered 50g honey 1/2 pomegranate, seeds only Method Preheat the oven to 120°C / 100°C Fan / Gas Mark 1. Take a 25cm plate and place it upside down onto a piece of greaseproof paper. Using a pen, mark around the edge of the plate to make an indication the circle. Remove the plate and place the marked paper onto a large baking tray. In a small bowl, weigh the caster sugar on top of the mixing bowl and set aside. Insert the butterfly whisk attachment. Add the egg whites and cream of tartar to the mixing bowl. Whisk 4 Min. / 37°C / Speed 3.5. Scrape down using your spatula. Mix again 5 Min. / 37°C / Speed 3.5. While whisking, slowly add the caster sugar through the lid teaspoon by teaspoon. Leave some time in between adding it. The mixture will be very thick and super high almost to the top of the mixing bowl. Don't worry, it will not overflow but you have to occasionally stop the machine and help with your spatula. Add the vinegar and corn flour through the lid and mix again 40 Sec. / Speed 3. Spread half the mixture onto the prepared tray filing the circle. Fill the other half of the mixture into a piping bag fitted with a star nozzle. Pipe little easter nests on top of the meringue to fill the entire space. Pipe one border around the meringue and place in the oven.  Bake for 1 1/2 hours. Turn off the oven and leave the pavlova to cool in the oven first, then open the oven door and leave to cool a little longer. Remove from the oven and cool on a wired cooling rack. To decorate, place the yoghurt on the cooled pavlova, followed by the figs, honey and pomegranate. Serve immediately.