Orange Berry Pavlova
(GF, DF, Grain free, Soy free)
Ingredients
Pavlova Base
- 6 egg whites
- 1⅓ cup white sugar blitzed to fine granules (or caster sugar)
- 1 Tbsp tapioca starch or corn starch
- 1½ tsp apple cider vinegar
- 1 tsp vanilla extract
Coconut Cream
- 15oz can coconut cream, hardened in the fridge for 2+ days
- 2 Tbsp maple syrup
- 1 Tbsp vanilla extract
- ¼ cup unsweetened cashew yogurt (or any other plain yogurt. I like Forager Project)
Additional Toppings
- 2 oranges peeled and diced
- 6 oz raspberries washed
- 6 oz blackberries washed
- ⅓ cup dark chocolate chips (I like 72% cacao)
- ⅓ cup pistachios shelled and chopped
Instructions
- Preheat your oven to 250F (120C).
- Whisk the egg whites in a stand mixer on medium speed, or in a large bowl with a hand mixer, until soft peaks form. About 2-3 minutes.
- Add the sugar, one spoonful at a time, letting each spoonful mix in for about 10-15 seconds before adding the next one. This will take 5-10 minutes.
- After all the sugar is added, whisk the mixture on medium speed until the sugar is completely dissolved and stiff peaks form. Set a timer for 10 minutes, and then come back and check. Rub the mixture between your fingers to check for sugar granules and add 5 more minutes every time you feel some.
- Gently fold in the tapioca starch, apple cider vinegar, and vanilla extract until fully incorporated.
- Draw a 8 or 9inch circle (I like to trace a cake pan) on parchment paper, and then flip the paper over. You can use a cup for mini individual pavlovas.
- Shape the meringue mixture onto the parchment paper, using your circle as a guide, and keeping the sides taller than the center. You can use an offset spatula to do this for a large pavlova, or a piping bag with a large tip for minis.
- Place the pavlova in the oven and turn the temperature down to 225F (107C). Set a timer for 1 hour and 40 minutes for a large, and 1 hour and 10 minutes for minis.
- Once the timer has finished, turn the oven off and keep the door closed for 30 minutes.
- Remove the pavlova from the oven and prepare your toppings. Let the pavlova cool at room temperature for another 30 minutes while you do this.
- Make the coconut whipped cream by adding the hardened top of a can of coconut cream to a large bowl, discarding the remaining liquid in the can.
- Whisk the cream with a hand mixer until smooth and stiff peaks form.
- Add the maple syrup, yogurt, and vanilla and whisk until smooth.
- Make chocolate shards by melting the dark chocolate in the microwave in 30 second intervals, and then thinly spreading it onto either parchment or wax paper, and then placing it in the freezer for 5-10 minutes. When it's hardened again, break it into shards.
- Gently spoon and spread the cream onto the top of the pavlova.
- Evenly distribute your berries, oranges, pistachios and chocolate on top.