Coconut Pavlova

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE PAVLOVA: In a 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 and vinegar. Gently fold in coconut.
  • Spoon 6 dollops onto a parchment lined baking sheet. Make a shallow indentation in the center. Bake in a preheated 250F oven for 1 hour, or until pavlovas are crisp to the touch. Turn off the oven and leave to cool. Once cooled, store in an air-tight container for up to 2 days.
  • To serve - toss Europe's Best Summer Fruit Salad with maple syrup or honey. Place individual pavlovas or serving plates. Top with a scoop of ice cream and serve over fruit.
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