Fun & Fresh Pavlova

This is the best festive dessert that can be made in advance and topped before serving - this version of the classic is dairy free, nut free and full of summer flavours.

Ingredients

MERINGUE BASE

1. 4 large egg whites (room temperature)
2. ½ cup Coconut Sugar, blitzed in the blender to make it finer
3. 1 tsp Apple Cider Vinegar or lemon juice (strained)
4. 1 tsp Corn Flour or arrowroot powder
5. 1 tsp Vanilla Extract

TOPPING

• 1 can Organic Coconut Milk, chilled overnight
• 1-2 tsp Pure Canadian Maple Syrup, to taste
• ½ tsp Organic Vanilla Extract
• Mixed fresh berries
• Kiwi slices or passionfruit pulp
• Toasted nuts or coconut flakes
• Fresh mint

Method

Prep the Meringue

• Preheat your oven to 120°C. Line a baking tray with baking paper.
• In a clean, dry bowl, beat the egg whites until soft peaks form (can use a whisk or electric beaters).
• Gradually add the sugar, one tablespoon at a time, and continue beating until glossy stiff peaks form.
• Gently fold in the vinegar, arrowroot, and vanilla, being careful to keep the air in the egg whites.
• Spoon the meringue onto the tray, shaping it into a round with a slight dip in the center.
• Bake for 1 hour 15 minutes, then turn off the oven and let it cool completely inside with the door ajar (this keeps it from cracking too much). 
• If preparing in advance, allow the meringue to cool completely and store in an airtight container in a cool, dry place for up to 3 days.

Whip the Coconut Cream 

• Scoop out only the solid cream from the chilled coconut milk.
• Whip it with vanilla and maple syrup until fluffy. Refrigerate until ready to use.

To Serve

• Just before serving, top the cooled pavlova with the coconut whipped cream.
• Arrange chosen fruit, drizzle with a little honey or balsamic glaze if you like, and sprinkle your finishing touches.
• Serve immediately.