Description
This light and fresh dessert is crispy, creamy, and filled with fresh fruit!
Ingredients
Pavlovas
- 4 large egg whites, at room temperature
- 3/4 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
Coconut whipped cream
- 1 can coconut milk, chilled in the fridge overnight
- 1 tsp vanilla extract
- 2 tbsp cane sugar
Other
- Berries
- Fresh mint
- Passionfruit (A must!)
Instructions
- Preheat the oven to 250 degrees F and line a baking pan with parchment paper.
- Add the egg whites to a stand mixer and beat on high for about 1 minute until frothy.
- Slowly start adding the sugar, 1 tbsp at a time and continue to beat on high for 8-10 minutes until stiff peaks form and the sugar is well incorporated.
- Gently fold in the lemon juice, vanilla extract and cornstarch. (Do it gently! You don’t want to deflate your meringue!)
- Use a piping bag to pipe meringues onto a baking sheet
- Bake at 250 degrees for 30-40 minute until dry to the touch. Turn off the oven and leave the meringues in the oven for another 30 minutes before removing.
- To make the coconut whipped cream, remove the can from the fridge and scoop out just the cream on top (the cream and liquid will have separated in the fridge)
- Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks.
- Scoop a dollop of whipped coconut cream into the center of each pavlova and top with fruit
Notes
Use room temperature eggs for best results. They will whip up the best into the meringue.
If you don’t want to wait for your eggs to come to room temperature, place your cold eggs in a bowl of luke-warm (NOT hot) water for 5 minutes.
Make sure your meringue comes to stiff peaks. You’ll know the meringue is ready you pull the beater out and the peaks are glossy, shiny and don’t tip over. This will take about 8-10 to whip up to this state.
Use a piping bag with a piping tip to make the mini meringues with a nice shape. You can also use a page spoon to dollop circles onto your baking sheet.
If you want to make the meringues look like the ones in this recipe, I used a Wilton 1m piping tip to pipe the mini pavlovas.
To make the coconut whipped cream, you’ll want to use a high-quality full-fat coconut cream from a can. Light coconut cream won’t whip well. You can alternatively buy pre-whipped coconut cream if you prefer to.
Nutrition
- Serving Size: 1 pavlova
- Calories: 160
- Sugar: 22g
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
