Dairy-Free Classic Pavlova
Elevate your dessert game with this 'Dairy-Free Classic Pavlova,' a light and airy masterpiece that's perfect for those seeking a decadent treat without dairy. This stunning recipe features a crisp meringue shell with a marshmallow-like center, crafted from whipped egg whites and sweetened with granulated sugar. The twist? A luxurious coconut cream topping replaces traditional dairy, offering a rich and fluffy texture. Crowned with vibrant slices of fresh strawberries, kiwi, and a drizzle of tangy passion fruit, this pavlova is as visually stunning as it is delicious. Ideal for special occasions or summer gatherings, it’s gluten-free, dairy-free, and utterly irresistible. Get ready to impress guests with this elegant yet surprisingly simple dessert!
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Recipe Information
Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 200 milliliters coconut cream (from a can, chilled)
- 2 tablespoons powdered sugar
- 150 grams fresh strawberries, sliced
- 2 medium fresh kiwi, peeled and sliced
- 2 whole fresh passion fruit
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment and flip it over.
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuously beating until the meringue is glossy and stiff peaks form.
Sift the cornstarch over the meringue, then add the white vinegar and vanilla extract. Gently fold these ingredients into the meringue using a spatula until well combined.
Mound the meringue onto the parchment paper within the circle, smoothing the edges and making sure it's slightly higher around the border than the center to create a well.
Place the pavlova in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes. Without opening the oven door, turn off the oven and let the pavlova cool completely in the oven, about 3 hours or overnight.
For the topping, scoop the thick coconut cream from the can into a bowl, leaving the liquid behind. Beat the coconut cream with the powdered sugar until light and fluffy.
Once the pavlova is completely cool, spread the whipped coconut cream over the center. Decorate with the sliced strawberries, kiwi, and passion fruit pulp.
Serve immediately for best texture and enjoy this delightful dairy-free dessert!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 247.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
