Coconut Pavlova With Summer Fruit Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
PAVLOVA
- 3 egg whites
- 3⁄4 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon plain vinegar
- 1⁄2 cup shredded coconut
-
TOPPING
- 1 (600 g) bag europe's best summer fruit salad, defrosted
- 1 tablespoon honey or 1 tablespoon maple syrup
- 2 cups ice cream or 2 cups sorbet
directions
- PAVLOVA: In the large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running, and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch. Gently fold in coconut.
- Spoon 6 (or 8 for smaller ) dollops onto a parchment lined baking sheet. Make a shallow indentation in center. Bake in preheated 250F oven for 1 hour, or until pavlovas are crisp to touch. Turn off oven and leave in oven to cool. Once cooled, stir in an airtight conainer for up to 2 days.
- TOPPING: Toss Summer salad with maple syrup or honey.
- ASSEMBLY: Place individual pavlovas on serving plates. Top with a scoop of ice cream and spoon fruit over.
- MAKE AHEAD: Pavlovas can be made ahead and frozen for up to 1 week. If frozen, serve straight from the freezer.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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