Beat the egg whites until they are fluffy. Slowly
add the corn starch and 75 gram sugar, keep beating. Put this mixture
on a baking tray and bake one and a half hour at 140 degrees
Celsius. Allow it to cool down and
break into small pieces. Whip the cream with the remaining sugar and
mix with the fruit, the yogurt and the meringue pieces.
If you have a Organized day, structure those
ingredients into Pavlova.
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Soak
the gelatin in cold water for 10 minutes. Beat the egg yolks, the sugar
and the vanilla sugar together with 1/2 cup of milk and heat this slowly,
while stirring. Once the sauce thickens, switch off the heat and dissolve
the gelatin. Allow the mixture to cool down to tepid, then add the remaining
milk and the cream. Pour this in a pudding mould and put it in the fridge
for at least 4 hours.
Serve
with raspberry sauce.
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