Ingredients
For the poaching liquid:
475ml water
75g caster sugar
2 strips orange zest
3 cardamom pods
½ bayleaf
For the meringues:
5 egg whites
200g golden caster sugar
Pinch salt
For the custard:
175g FAGE Total
175g ready to serve custard
1 tsp vanilla extract
2 tbsp chocolate spread
Chopped pecan nuts, for garnish
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Steps
- To make the poaching mixture, mix all of the ingredients together in a shallow frying pan and bring to a simmer.
- Place the egg whites, half the sugar and salt into a mixing bowl and whisk to stiff peaks. Add the remainder of the sugar slowly whilst still whisking continously.
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Using 2 large spoons shape the meringues and drop in the poaching liquid. Cook for about 10 minutes until the tops are set.
- Mix the custard, yoghurt, vanilla and chocolate spread together and divide into serving bowls. Float on the poached meringues and garnish with chopped pecans.