Description
A delicious and light pavlova topped with coconut cream, fresh berries, and mint leaves.
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 can (15 oz) 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
- Make sure the egg whites are at room temperature for better volume.
- Whip the coconut cream before topping for a light texture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg