'1 tablespoon of butter'
'2 1/4 cups of sugar'
'6 egg whites'
'1 teaspoon of vanilla extract'
'1/2 teaspoon of baking powder'
'1/2 teaspoon of grated lemon zest'
'1 cup of strawberries, hulled and sliced'
'1/2 cup of granulated sugar'
'1/3 cup of plain yogurt'
'1 tablespoon of butter'
'2 1/4 cups of sugar'
'6 egg whites'
'1 teaspoon of vanilla extract'
'1/2 teaspoon of baking powder'
'1/2 teaspoon of grated lemon zest'
'1 cup of strawberries, hulled and sliced'
'1/2 cup of granulated sugar'
'1/3 cup of plain yogurt'
Pam a 27 cm diameter cake pan with butter
Sprinkle the remaining 2 tablespoons of sugar evenly over the bottom of the pan
Incline the pan from side to side to spread the sugar evenly
Bake the oven at low temperature (150°C)
Combine the egg whites, vanilla extract, and baking powder in a bowl
Start beating on low speed, gradually increasing to medium speed
Add the grated lemon zest and remaining sugar, 1 tablespoon at a time, beating well after each addition and increasing the speed
When all the sugar is incorporated, beat until stiff peaks form
Place the meringue mixture into the prepared pan; smooth the surface
Bake for about 40 minutes, or until it rises and is lightly golden brown
Remove from the oven and let cool in the pan
While the meringue is baking, prepare the sauce: puree the strawberries with sugar and plain yogurt in a blender
When serving, remove the cake pan ring and cut the pudding into slices
Serve with the sauce around it
Note: This pudding can be served with chocolate sauce, lemon curd, or any other flavored syrup
Enjoy 8 servings.
