Pavlova
What is a Pavlova and why do I like it?
A Pavlova is basically a meringue (whipped egg whites) that has been baked at a low temperature and topped with whipped cream and fruit. It has a crisp crust and a soft light inside. The name Pavlova actually comes from the name of a famous Russian ballerina, Anna Pavlova.
It’s beautiful to look at. It looks both elegant and indulgent. It's actually pretty healthy. And, it's light and fluffy -almost like biting into a cloud. It’s not overly sweet, delicious, and bright.
A perfect finish to your evening as a delicious sweet treat after a nice meal.
Pavlova
4 egg whites
1 tsp cream of tartar
½ tsp vanilla extract
2 TB Sweetener. I use either Lakanto Monkfruit Sweetener* or maple syrup
Coconut Cream (a dairy-free whipped cream alternative)
½ tsp vanilla
½ tsp almond extract
4 TB maple syrup
NOTE: Organic plain greek yogurt is a great option here too.
Fresh fruit: I used Strawberries and Blueberries today but the combinations are endless.
Baking the Pavlova:
-Preheat the oven to 250 degrees
-Separate yolks from the whites
-Whisk whites and cream of tartar at a high speed until stiff peaks form.
-Add vanilla and sweetener. Continue to whisk for another 30 seconds at high speed.
-Spread out into one large or two 7-8 inch circles on a parchment-lined baking sheet.
-Place it in the oven and immediately turn the temperature down to 225 degrees.
-Bake for 2 hours.
-It should be crispy on top but have a little squishiness in the center.
-Crack the oven door open and allow it to cool. Cooling slowly helps to prevent it from cracking
Make coconut whipped cream:
-Use a can of coconut cream that has been in the refrigerator overnight or at least 6-8 hours. This helps to ensure that the solids in the cream and the liquid have separated.
-open the can and carefully scoop the solid cream into a bowl. Leave the liquid behind. (You can reserve this for smoothies)
-Use hand beaters or a mixer and begin whipping the cream on high.
- After 1 -2 minutes add your almond extract and sweetener 1 TB at a time.
-Continue whipping for another minute for two until you have a smooth texter with nice peaks.
Note: if you don’t want to use coconut cream but still want dairy free I have used So Delicious Unsweetened Coconut Milk Vanilla Yogurt as well. I stirred in a small amount of Lakanto sweetener and it tasted great!
Assembly:
-Place the first layer of your Pavlova on a plate.
-Spread a thin even layer of cream over the service of it.
-Sprinkle on freshly sliced fruit.
-Gently place the second layer on top
-Spread on a thin layer of cream and decorate with your fruit again.
Viola!
Serve and enjoy!
*When using the Lakanto Monkfruit Sweetener I place 2 TB of the sweetener in a coffee grinder for a few seconds. This turns it into a nice fine powder sugar so that the meringue isn’t grainy or weighted down.
