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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 3 egg whites
- 34 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon plain vinegar
- 12 cup shredded coconut
- 1 (600 g) bageurope's best summer fruit salad, defrosted
- 1 tablespoon honey or 1 tablespoon maple syrup
- 2 cups ice cream or 2 cups sorbet
Method
- PAVLOVA: In the 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.
- Gently fold in coconut.
- Spoon 6 (or 8 for smaller ) dollops onto a parchment lined baking sheet.
- Make a shallow indentation in center.
- Bake in preheated 250F oven for 1 hour, or until pavlovas are crisp to touch.
- Turn off oven and leave in oven to cool.
- Once cooled, stir in an airtight conainer for up to 2 days.
- TOPPING: Toss Summer salad with maple syrup or honey.
- ASSEMBLY: Place individual pavlovas on serving plates.
- Top with a scoop of ice cream and spoon fruit over.
- MAKE AHEAD: Pavlovas can be made ahead and frozen for up to 1 week.
- If frozen, serve straight from the freezer.
