( MAKES 6-8 individual pavlovas )
Photo by Annabel Langbein Media
Here is one of my favourite sweet treats from my cookbook The Free Range Cook. Pavlova is a dessert classic, but I like to add a twist by making it in individual servings. They’re handy because you can cook them up to a week in advance, store them in an airtight container and add the cream and fruit topping before serving.
|6||Eggs, at room temperature|
|1½ cups||Caster sugar|
|1 tsp||White vinegar|
|1 cup||Coconut threads|
|1 tsp||Pure vanilla extract|
|300 ml||Cream, chilled, whipped to soft peaks to serve|
Tropical fruit salad
- Preheat oven to 160C (don’t use the fan bake setting). Line a baking tray with baking paper. Make sure the bowl and beater of your food processor or electric mixer are clean and dry, without a skerrick of fat.
- Separate the eggs and place the egg whites in the processor or mixer. Add the salt and sugar and beat for about 10 minutes until shiny, glossy and very thick. Beat in the cornflour and vinegar for a few seconds, then quickly and lightly fold in the coconut and vanilla (do not beat as the oils in the coconut may deflate and soften the mixture).
- Drop big spoonfuls of the mixture on to the prepared tray, making 6 to 8 individual pavlovas. The thicker you make them the more marshmallowy they will be in the middle. If you make them thinner they will be chewier. Swirl the top into a spiral pattern with a fork or spatula. Bake for 10 minutes then turn the oven down to 130C and bake for a further 1 hour, until the shell is crisp to the touch. Turn off the oven and leave the pavlovas to cool in the oven for at least 2 hours. If you’re not serving them the same day you can store them in an airtight container for up to a week. They can also be frozen for later use.
- To make the tropical fruit salad, combine all ingredients in a bowl. Whip the cream until it forms soft peaks when the whisk is lifted from the bowl. Place spoonfuls of whipped cream on top of the pavlovas and spoon the fruit salad over the top.