Easter Pavlova
A light and airy showstopper dessert featuring a crisp meringue shell with a soft center, topped with whipped coconut cream, tart passion fruit, and festive eggs.
Ingredients
Scale
- 3/4 cup aquafaba
- 1 1/2 cups superfine sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 can (14 oz) full-fat coconut cream (chilled)
- 2 fresh passion fruits
- 1/2 cup speckled candy eggs
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Whip aquafaba and cream of tartar in a stand mixer until soft peaks form.
- Slowly add superfine sugar, one tablespoon at a time, whipping until thick, glossy, stiff peaks form.
- Fold in vanilla, cornstarch, and lemon juice. Mound the mixture onto the parchment and shape into a circle with high sides.
- Bake for 90 minutes. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
- Whip chilled coconut cream until fluffy. Spread over the cooled pavlova.
- Top with fresh passion fruit and speckled candy eggs right before serving.
Notes
- Ensure all equipment is grease-free for a successful meringue.
- Add sugar very slowly to ensure it dissolves completely.
- Assemble just before serving to maintain the meringue’s crispness.
Find it online: https://dishmio.com/easter-pavlova/