Lisa Gachet’s Pavlova

Start with the lightened frozen yoghurt. No point in using an ice-cream maker. This recipe can work with a simple mixer. Beat the egg whites in a bowl with a pinch of salt until stiff. Keep the egg yolks for later. Lisa’s trick : take the eggs out beforehand so they’re at room temperature. Be careful, one drop of yolk and the whites won’t be properly stiff. Mix the yolks in another bowl with the icing sugar, vanilla, lemon zest and juice, before adding the yogurt. Then put the whites in the mixture without breaking them and put it all in the freezer. After an hour when ice begins to set, put it in the blender and back again in the freezer. Mix well every quarter of an hour to avoid small crystals developing. When the consistence is to your liking this is when you should stop mixing. For the meringues, pre-heat the oven to 100 degrees and whisk the egg whites with salt. When it starts to get stiff, pour powder sugar in bit by bit while continuing to whisk. Leave whisk on high/whisk hard for 5 to 7 minutes. Once the mixture is stiff, make a few round meringues or quenelles with two tablespoons (between six and eight) on a baking plaque lined with parchment paper. Bake for an hour in the oven while checking periodically (Lisa switched off her oven 50 minutes in). The only thing left to do now is to put all the elements together : meringue at the bottom (base), a scoop of frozen yoghurt on top, a few berries, a syringe of fruit purée and a basil leaf like a cherry on top of the cake. A serious treat and zero % fat !