Simple pavlova
Simple pavlova
A simple pavlova recipes with a dash of fibre for good gut health
Servings
6
Prep time
Cook time
Recipe
V
Ingredients
- 4 egg whites
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp cornflour
- 300mL lactose-free whipping cream
- 1 tbsp Kfibre
- 350g sliced strawberries
- Mint leaves, to garnish
Method
- Heat oven to 180°C and line a baking tray.
- Beat the egg whites, gradually adding the coconut sugar 1 tbsp at a time until thick and glossy and all sugar has dissolved, about 10 mins.
- Combine the vanilla, vinegar and cornflour in a small bowl. Add to the meringue mixture and beat on high for a further 5 mins.
- Spoon the meringue onto the lined baking tray in the shape of a circle. Smooth the sides and top.
- Place the pavlova in the oven and reduce heat to 100°C. Bake for 1 hour.
- Turn the oven off and open the door slightly. Leave the pavlova in the oven until cold, or overnight. Once cool, carefully lift the pavlova onto a serving plate.
- When ready to serve, whip the cream and Kfibre with electric beaters until stiff peaks form.
- Spoon the whipped cream onto the pavlova and garnish with sliced strawberries and mint leaves.
- Tip: Replace cream with the solids from 2 refrigerated cans of coconut cream (discard the liquid) for a delicious dairy-free alternative.
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