Sweet sticky mandarin syrup is the perfect topping for the traditional pavlova.
- Peel 3 strips of zest from one mandarin and set aside. Peel mandarins, break into segments, cut in half and discard pips.
- Combine sugar and water in a small pan. Stir over very low heat for 5 minutes or until sugar has dissolved. Add zest and cinnamon stick, simmer, without stirring, for 5 minutes or until light golden. Add mandarin pieces and stir to combine. Cool. Remove zest and cinnamon stick.
- Divide yoghurt between pavlova nests. Fill with mandarins and sprinkle with pistachios.
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