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 more organized day, structure those
ingredients into Pavlova.
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 withraspberry