Pavlova
Learn how to make the perfect pavlova with this simple recipe. It's crisp on the outside and has a soft, fluffy marshmallow center on the inside. Top it with coconut whip cream and fresh fruit for an elegant dessert that's sure to impress guests.
Servings: 10
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon juice or white vinegar
- ½ teaspoon vanilla extract
- 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
- Storage: Store any leftovers in an airtight sealed container at room temperature for 1-2 days. Try to keep it in a dry storage place as this sweet treat is incredibly sensitive to temperatures. I don't recommend storing the pavlova in the fridge as it will become soggy.
Nutrition
Serving: 1/10 slice | Calories: 177kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 42mg | Sugar: 30g