A few weeks ago I posted up a recipe for chocolate and hazelnut pavlova. But what if you like your pavlova plain?
Here’s the recipe for you.
Ingredients (makes 6):
4 egg whites
1 can coconut milk, stored in the fridge
4 tsp ghee
2 tsp vanilla essence
Fruit of your choice (I used a couple of kiwi fruit, sliced and chopped and some handfuls of blackberries)
- Preheat the oven to 150C and line a baking tray with greased/oiled greaseproof paper or a silicone sheet (it is really important to oil the paper otherwise these will stick).
- In a clean bowl, whisk the egg whites to soft peaks so that they hold in the bowl if you tip it to one side.
- Working quickly, as the whites will start to collapse very soon, spoon the egg whites into 6 heaps on the baking sheet and place into the oven, turning the oven down to 140C at the same time.
- After 30 minutes turn the oven down further to 125C and continue baking for a further 30 minutes.
- At the end of the cooking time turn off the oven but leave the door closed until the oven is completely cold (a good rule of thumb is to make these the night before and then leave them in the oven overnight) to prevent any moisture getting to the meringues. Once cool, store the meringues in an airtight box to stay crisp until just before serving, although my recommendation is, if you can logistically manage it, time it to serve them as soon as the oven is cooled to prevent the risk of them getting moist.
- To prepare the cream, open up the coconut milk can. Depending on the brand you buy, hopefully you will find it has separated. If it has separated, spoon out the solids into a bowl (the remaining liquid is coconut water – retain this if you wish since it makes a very good workout drink, being fairly high carb). Add the ghee and vanilla essence to these solids and whisk until the cream is starting to thicken. If the milk hadn’t separated, add an extra few teaspoons of ghee to increase the fat percentage – you’ll probably have to whisk for longer too. Ideally then place it in the fridge for an hour or two during which it will thicken up a bit more.
- When ready to serve, place a meringue on a plate, add a generous topping of cream and decorate with the fruit. Serve immediately, before the meringue has time to go soft (and if there is any cream left over, which there is bound to be, decide if you are generous enough to add an extra spoonful to the side of the plate or if you eat it all yourself later when nobody is looking).