Description
A light and airy dessert topped with whipped coconut cream and fresh berries.
Ingredients
Scale
- 4 large egg whites (at room temperature)
- 1 cup granulated sugar
- 1 teaspoon lemon juice (or white vinegar)
- ½ teaspoon vanilla
- 1 teaspoon cornstarch or arrowroot flour
- 1 15 oz can coconut cream (whipped, for topping)
- Fresh berries (for topping)
- Mint leaves (for garnish)
Instructions
- Preheat oven to 200ºF and line a baking sheet with parchment paper.
- Using a hand mixer, beat egg whites on medium speed in a medium mixing bowl until soft peaks form, about 2 minutes.
- With mixer on, gradually add sugar, turning speed up to high. Beat for 3-5 minutes until stiff peaks form.
- Add lemon juice, vanilla, and cornstarch or arrowroot powder, and gently fold in with a spatula.
- Pour mixture onto parchment paper and shape into roughly an 8 or 9-inch wide circle, flattening the top and smoothing the sides.
- Bake for about 90 minutes, avoiding opening the oven door as much as possible.
- Turn off oven and allow pavlova to cool completely in the oven, about 1 hour.
- Once cool, top with coconut whip cream, fresh berries, and mint leaves. Slice and serve immediately.
Notes
- Ensure egg whites are at room temperature for best volume.
- The pavlova is best served immediately after topping with cream and fruit.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice