with whipped coconut cream and berries
The sweet joy of this popular dessert is that it doesn’t take much prep time to make and can even be stored and served on demand for several days as if it was freshly made. This mini version of the classic Pavlova recipe is meant to bring out the fullest flavor of the berries while being balanced and moderated.
The gentle acidity of raspberry sauce combined with the sweetness of meringue, the delicateness of whipped coconut cream and the freshness of the berries undeniably make this a perfect show-topping dessert for your summer table, and your guests might even leave with the recipe.
Serves 12 mini Pavlovas
4 eggs whites
Pinch of salt
1/2 cup granulated white sugar
1/2 cup confectioners sugar
1 tsp cornstarch
1 tsp white wine vinegar
1 coconut milk can
1/4 confectioners sugar
2 cup frozen raspberries
2 tbsp water
Raspberries
Strawberries
Blueberries
1. Preheat the oven to 225F (105C). Butter a baking tray and line with baking parchment.
2. In a large mixing bowl, whisk the egg whites with a pinch of salt until they begin to peak. Add granulated sugar and confectioners sugar, a spoonful at a time, whisking all the while.
When all the sugar has been added and the mixture is glossy, gently fold in the vinegar and cornstarch.
Continue to beat for a few more minutes until the meringue is thick, shiny, white and stiff.
3. Using a piping bag fitted with a large tip (or no attachment which works perfectly fine), pipe your mini meringues into a round shape, starting in the center and swirling upward.
4. Bake for 1 hour at 225F (105C), then switch the oven off (do not open the door) and leave the meringues in there to harden for another hour. Your meringues should be crisp and can be stored in an airtight container and kept for a few days.
5. Raspberry sauce: Place your frozen raspberries with the tablespoons of water into a saucepan over medium heat and let it simmer for a few minutes.
6. Transfer the raspberries into a sieve and with the help of a tablespoon pressed into the fruits to allow the juice and pulp to pass through. Make sure to place a bowl under and scrape the bottom of your sieve to collect all the seedless puree. Discard the seeds.
7. Coconut whipped cream: Open your coconut milk can without tipping or shaking it. Scrape out the top, thickened cream. Discard the liquid (or reserve for smoothies).
8. Place the hardened cream in your chilled mixing bowl. Whip the coconut cream for 30 seconds until creamy. Add 1/4 cup confectioners sugar and mix until smooth, shouldn’t take more than a minute to become nice and creamy.
9. Pavlovas: Place your meringue on a plate and spoon roughly the whipped coconut cream on the top. Add a teaspoon of raspberry sauce, then decorate with berries. Sprinkle a bit of confectioners sugar for the final touch.
Cheers Xx
Share this Superb recipe – print | twitter | facebook | pinterest | email
