The Pavlova is the perfect contrast between the crispy meringue and light fluffy cream that's topped with seasonal fruit. This light and refreshing dessert will satisfy all palettes.
Season: Spring
Prep time: 20 minutes
Cook time: Inactive 1.5 - 2 hours
Makes a 10-inch cake; or 12 individual cakes
Meringue
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup coconut sugar, or other
1 cup powdered sugar, sifted
Filling
3 cups, of fresh strawberries, hulled and halved , or other seasonal fruit
1 tsp. monk fruit, or other sugar, to macerate the berries
1 tsp. freshly grated lemon zest
Whipped Cream
1 cup heavy cream, chilled
1 tsp vanilla
2 tbsp organic powdered sugar, or maple syrup ~ Mint leaves, optional
Preheat oven to 225.
Trace a 10-inch circle on a piece of parchment (trace around a dinner plate), place the parchment on a cookie sheet, and set aside.
In the bowl of a large mixer, beat the egg whites on medium speed until foamy.
Add the cream of tartar, increase the speed to medium-high, and continue beating while gradually adding 2 tablespoons of the sugar's until soft peaks form.
Gradually beat in the remaining sugar until the whites are very stiff and glossy. Meringue should stand up on your whisk with a peak.
Spread the meringue into the circle on the parchment, creating a slight well in the center with the back of a spoon, for the cream and berries. to sit in. Do not worry if it is not perfect -- ragged is beautiful. Wet your fingers or the spatula to help spread the meringue more easily if necessary.
Bake without opening the oven door for 1.5 -2 hours, until firm to the touch. Check for doneness by poking it while still in the oven with the tip of a sharp knife. It can be a little bit sticky in the center.
Turn off the oven and let the meringue cool in the oven for another hour.
About an hour before serving, combine the strawberries, raspberries, lemon zest, and sugar as needed in a large bowl and let the berries release their juices.
In the bowl of a large mixer, beat the heavy cream with the sweetener of choice at medium speed until soft peaks form.
To assemble, place the meringue on a large cake plate or platter. Spread the cream mixture on top, then top with the berries and serve in slices or individual meringues.
Top with a mint leaves.
Cook’s note: Meringue can be made 1 day ahead and stored airtight in a cool, dry place. Serve immediately after adding whipped cream and fruit.
If using coconut sugar, grind it in a spice grinder to a fine consistency.