Why You’ll Love This Recipe
Pavlovas are a light and sophisticated dessert that is both visually stunning and easy to make. The delicate, crispy exterior and soft interior of the meringue create the perfect foundation for the rich and smooth coconut cream topping. The addition of lemon oil enhances the flavor, providing a subtle citrusy zing that pairs beautifully with the sweetness of the coconut and berries. Whether you’re vegan, lactose intolerant, or simply love a dessert with a tropical flair, this pavlova recipe is bound to impress.
Ingredients
For the Pavlovas:
- 4 large egg whites
- 1 cup caster sugar or fine white sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- ½ teaspoon vanilla
- Pinch of salt
For the Topping:
- Solids from 2 cans full-fat coconut milk, refrigerated overnight
- ⅓ cup sifted powdered sugar
- A few drops vanilla extract
- A few drops lemon oil
- 2 cups mixed berries & mint
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Pavlovas:
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw circles on it using a 4-inch diameter template (like a small plate) to guide the size of your pavlovas. Turn the paper over so the pencil marks are on the underside.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form.
- Add Sugar: Gradually add the caster sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Once all the sugar is added, increase the speed and continue to beat until the meringue is glossy and stiff peaks form.
- Add Cornstarch and Vinegar: Gently fold in the cornstarch, white wine vinegar, and vanilla extract into the meringue mixture using a spatula.
- Shape the Pavlovas: Spoon the meringue mixture onto the prepared parchment paper, creating small nests or circles. Use the back of a spoon to create a slight indentation in the center of each pavlova to hold the cream later.
- Bake: Bake the pavlovas in the preheated oven for 1 1/2 to 2 hours, or until they are crisp on the outside and can easily lift off the parchment paper. Turn off the oven and leave the pavlovas inside to cool completely (this can take several hours or overnight).
For the Topping:
- Prepare the Coconut Cream: Open the chilled cans of coconut milk and scoop out the solidified coconut cream into a mixing bowl. Discard the liquid or save it for another use (like smoothies).
- Whip the Coconut Cream: Beat the coconut cream with an electric mixer until smooth and fluffy. Add the powdered sugar, vanilla extract, and lemon oil, then continue to beat until well combined.
- Assemble the Pavlovas: Once the pavlovas are completely cool, spoon the lemon coconut cream into the center of each pavlova nest.
- Finish with Berries: Top each pavlova with mixed berries and garnish with fresh mint leaves.
Servings and Timing
- Servings: Makes 6-8 pavlovas
- Preparation Time: 15 minutes (excluding cooling time)
- Baking Time: 1 1/2 to 2 hours
- Total Time: Approximately 3 to 4 hours (including cooling)
Storage/Reheating
The pavlova shells can be stored in an airtight container at room temperature for up to 2 days. Once topped with coconut cream and berries, it’s best to serve them immediately to enjoy the crispy texture of the meringue. If you need to store the assembled pavlovas, refrigerate them for up to 1-2 hours before serving, but be aware that the meringue may lose some of its crispness.
FAQs
Can I make the pavlovas ahead of time?
Yes! The meringue bases can be made up to 2 days ahead of time and stored in an airtight container. Just top with the coconut cream and berries right before serving.
Can I substitute regular cream for the coconut cream?
Yes, you can use regular whipped cream if you’re not following a dairy-free diet. However, the coconut cream gives a unique flavor that complements the pavlova beautifully.
What other fruits can I use for the topping?
You can use any fruits you like, such as kiwi, strawberries, raspberries, or even tropical fruits like mango or pineapple.
How do I make sure the pavlova doesn’t crack?
Pavlovas can sometimes crack due to rapid temperature changes or overbaking. Ensure you bake them at a low temperature (250°F) and allow them to cool gradually in the oven with the door slightly ajar. This prevents cracking from a sudden temperature drop.
Can I freeze pavlovas?
While it’s best to eat pavlovas fresh, you can freeze the meringue shells before topping them. Store them in an airtight container for up to a month. Let them thaw at room temperature before topping with coconut cream and fruit.
Can I use regular sugar instead of caster sugar?
Caster sugar is recommended because it dissolves quickly and helps achieve a smooth, glossy meringue. If you don’t have caster sugar, you can use granulated sugar, but the texture may not be as smooth.
Is lemon oil essential in the topping?
Lemon oil enhances the flavor of the coconut cream, but if you don’t have it, you can substitute with fresh lemon zest or a few drops of lemon juice for a similar citrusy note.
Can I make the coconut cream without powdered sugar?
If you prefer a less sweet topping, you can reduce or omit the powdered sugar. However, it adds to the creaminess and sweetness, balancing the tartness of the lemon oil.
Can I make a vegan version of this dessert?
Yes, this recipe is already vegan as it uses coconut cream for the topping and egg whites in the pavlova. Just ensure the sugar is vegan-friendly (some sugars are processed with bone char) and use a non-dairy sweetener if preferred.
How do I keep pavlovas from getting soggy?
Top the pavlovas with the coconut cream and berries just before serving. The meringue will remain crisp if it’s not sitting with the toppings for too long.
Conclusion
Pavlovas with Lemon Coconut Cream are a show-stopping dessert that combines the elegance of meringue with the tropical sweetness of coconut cream. Light, airy, and packed with fresh flavors, this recipe is perfect for any special occasion or as a sweet, refreshing treat to enjoy on a warm day. With its crisp pavlova base, smooth coconut cream, and vibrant berries, it’s a dessert that will leave a lasting impression.
Print
Pavlovas with Lemon Coconut Cream
- Total Time: 3 to 4 hours (including cooling)
- Yield: 6-8 servings
- Diet: Vegan
Description
These Pavlovas with Lemon Coconut Cream are a light and elegant dessert, featuring a crispy meringue base topped with luscious, dairy-free coconut cream. The refreshing tang of lemon oil and the sweetness of mixed berries create a perfect balance of flavors. Whether you’re vegan, lactose intolerant, or simply love tropical desserts, this pavlova recipe is perfect for any celebration, leaving a lasting impression with its delicate meringue and vibrant topping.
Ingredients
For the Pavlovas:
- 4 large egg whites
- 1 cup caster sugar or fine white sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- ½ teaspoon vanilla extract
- Pinch of salt
For the Topping:
- Solids from 2 cans full-fat coconut milk, refrigerated overnight
- ⅓ cup sifted powdered sugar
- A few drops vanilla extract
- A few drops lemon oil
- 2 cups mixed berries & mint for garnish
Instructions
- Preheat the Oven: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw 4-inch circles on the paper as guides and flip the paper over.
- Whip the Egg Whites: Beat egg whites with a pinch of salt until soft peaks form.
- Add Sugar: Gradually add caster sugar, 1 tablespoon at a time, beating until glossy, stiff peaks form.
- Add Cornstarch and Vinegar: Gently fold in cornstarch, vinegar, and vanilla extract.
- Shape the Pavlovas: Spoon meringue into prepared circles, creating nests by making indentations in the center.
- Bake: Bake for 1 1/2 to 2 hours until crisp. Let cool in the oven, with the door slightly ajar.
- Prepare the Coconut Cream: Scoop solidified coconut cream from refrigerated cans and beat until smooth.
- Whip the Coconut Cream: Add powdered sugar, vanilla, and lemon oil, then beat until fluffy.
- Assemble: Spoon coconut cream onto cooled pavlovas, and top with mixed berries and mint.
Notes
- Meringue can be stored in an airtight container for up to 2 days.
- Use any fruits like strawberries, kiwi, or tropical fruits.
- Ensure the pavlovas cool slowly in the oven to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 1 1/2 to 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
