Yogurt cream and mix fruits Pavlova: Rich but light delicious dessert

I think the hardest part of this recipe is waiting ^^, as you know that meringue needs a lot of time to dry in the oven.

Yes, I didn't use "bake" as usual, because the key to make the lightest and delicious meringue is to let it dry completely. So, you have to use low temperature and time until it become dry and light. You may think that it's boring but actually you don't have to do anything ^^. You can put it in the oven and bake it then turn off the oven before going to bed and you get beautiful meringue the next morning.
And you can prepare it ahead of time too, because after baking it can be kept for 3 days (put it in a bag or box with a silica gel sachet to keep it dry and you can use it when you're ready. 
This time the cream for the Pavlova is a mixture of whipping cream and yogurt, so it's not too rich and slightly sour flavour of the yogurt goes very well with the fruit.
I love to have it with a cup of black tea, the sweetness of the meringue, creaminess of the filling and freshness of the fruit they make the perfect tea time. 
You can use any kinds of fruit that you like, go creative, haha it's your Pavlova.

Yogurt cream and mix fruits Pavlova

make 18 cm Pavlova

72g ................................... Egg whites
100g ................................. Granulated sugar
1/4tsp ............................... Cream of Tartar
1tsp .................................. Corn starch

Yogurt cream
110g ................................. Plain yogurt
130g ................................. Whipping cream
6g ..................................... Granulated sugar

Preheat the oven to 120C.
Line the baking sheet with baking paper or silpat.

Beat the egg whites and cream of Tartar until foamy, add the sugar gradually.

Whip until firm peaks formed.

Sift the corn starch into the meringue.

Fold to combine.

Dollop the mixture on the baking paper, make it 18cm circle, and make dips in the center.
Put the baking sheet into the oven, reduce the temperature to 100C.
Bake for 2-2.30 hours, or until the meringue is completely dry.
Turn off the oven, and let it cool in the oven for at least 2 hours.

 Fit a sieve over a bowl and line it with two layers of cheesecloth (I use 1 layer of clean kitchen towel). Pour the yogurt into the lined sieve, cover with plastic warp, and refrigerate for 2 hours to drain. Discard the liquid and measure about 60-70g of strained yogurt, set aside.

Whip the whipping cream with sugar.

Until soft peaks formed.

Fold 2tbsp of the whipped cream into the yogurt.

Pour the mixture back into the whipped cream bowl.

Fold to combine.

Place the meringue on a serving dish, pour the yogurt cream into the center and place fruits on top.
refrigerate for 30 minutes to set the cream before serving.

Yogurt cream and mix fruits Pavlova: Rich but light delicious dessert