A pillowy meringue that’s crisp on the outside, marshmallowy soft on the inside, and topped with whipped coconut cream and berries is a Mother’s Day brunch finale that wows. This dessert is suitable for gluten-free moms and guests.
Instead of one large pavlova, make 8 individual meringue nests for a buffet.
4 large organic egg whites
3/4 cup (180 mL) evaporated cane sugar or coconut sugar, plus more for serving
1 tsp (5 mL) white wine vinegar
1 tsp (5 mL) gluten-free cornstarch
1 tsp (5 mL) vanilla extract
14 oz (400 mL) can full-fat coconut milk, fridge-cold
1 tsp (5 mL) lemon zest
2 cups (500 mL) sliced fresh strawberries or mixed fresh berries
Preheat oven to 300 F (150 C).
Line large baking sheet with parchment paper and, using a dinner plate and pencil, trace a circle in centre of parchment. Flip paper over.
For meringue, in stand mixer fitted with whisk attachment, whisk egg whites until stiff peaks form. With the machine running, very slowly whisk in sugar until mixture is glossy, and then whisk in vinegar, cornstarch, and vanilla.
Spread meringue onto the parchment circle, creating a gentle dent in the centre, building up the sides higher than the middle. Bake for 1 hour. Turn off oven and let pavlova cool completely inside oven (do not skip this step).
For coconut whipped cream, without shaking, open cold can of coconut milk, and then drain out water and reserve for another use (such as smoothies or soup). Scoop the thick coconut cream into bowl and beat until whipped. Whisk in lemon zest.
To serve, place cooled pavlova on serving platter and spoon whipped coconut cream in the middle. Top with berries and sprinkle with additional sugar. Slice and serve.