Vegan Pavlova with Coconut and Lime Cream
The classic pavlova reimagined to create a vegan alternative but with an unusual twist of coconut and lime cream
Pavlova with Exotic Fruits
| Serves: 4 - 6 people | Recipe course: Dessert | Total time: 1 hour 45 |
Ingredients
- 4 egg whites
- 225g (8 oz) caster sugar
- 5ml (1tsp) vinegar
- 2.5ml (½ tsp) vanilla essence
- 10ml (2 tsp) cornflour
- 300ml (½ pt) double cream
- 45ml (3 tbsp) Malibu® or coconut flavoured liqueur
- 1-2 slices pineapple, cut into wedges
- 1 medium mango, peeled, stoned and sliced
- 1 papaya, peeled, deseeded and sliced
- 1 passion fruit, halved
Method
- Preheat the oven to 130°C, 250°F, Gas Mark 1-2. Line a baking sheet with baking parchment paper and mark out a 23 cm (9in) circle.
- Place the egg whites in the bowl, fit the whisk and whisk on speed max for approx. 2-3 minutes, until stiff. Add a large spoonful of sugar and whisk on speed max for approx. 2 minutes, until stiff. Continue adding spoonfuls and whisking after each addition as above until stiff.
- Using a metal spoon fold in the vinegar, vanilla essence and cornflour, until well blended. Spoon onto parchment paper creating a swirled and peaked effect. Bake for 1 hour 15 minutes – 1 hour 30 minutes. Turn off oven and leave to cool completely in the oven. Place the pavlova on a plate discarding the paper.
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