Dairy-Free Classic Pavlova
Indulge in the elegance of this Dairy-Free Classic Pavlova, a stunning dessert that's as light and airy as it is indulgent—all without a drop of dairy! Perfectly crisp on the outside and marshmallow-soft inside, this meringue masterpiece is crafted with simple pantry staples like egg whites, sugar, and cornstarch. Topped with fluffy whipped coconut cream and a vibrant medley of fresh strawberries, kiwi, and passion fruit, it’s a tropical treat that’s perfect for special occasions or a refined finale to any meal. With just 30 minutes of prep, this naturally dairy-free recipe is allergy-friendly and a showstopper for your dessert table. Whether you're catering to dietary preferences or simply seeking a lighter alternative to traditional pavlova, this recipe delivers all the flavor and finesse you could ask for.
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Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 200 milliliters coconut cream (from a can, chilled)
- 2 tablespoons powdered sugar
- 150 grams fresh strawberries, sliced
- 2 medium fresh kiwi, peeled and sliced
- 2 whole fresh passion fruit
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment and flip it over.
Step 2
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuously beating until the meringue is glossy and stiff peaks form.
Step 3
Sift the cornstarch over the meringue, then add the white vinegar and vanilla extract. Gently fold these ingredients into the meringue using a spatula until well combined.
Step 4
Mound the meringue onto the parchment paper within the circle, smoothing the edges and making sure it's slightly higher around the border than the center to create a well.
Step 5
Place the pavlova in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes. Without opening the oven door, turn off the oven and let the pavlova cool completely in the oven, about 3 hours or overnight.
Step 6
For the topping, scoop the thick coconut cream from the can into a bowl, leaving the liquid behind. Beat the coconut cream with the powdered sugar until light and fluffy.
Step 7
Once the pavlova is completely cool, spread the whipped coconut cream over the center. Decorate with the sliced strawberries, kiwi, and passion fruit pulp.
Step 8
Serve immediately for best texture and enjoy this delightful dairy-free dessert!
Nutrition Facts
| Serving size | (900.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.4 |
| Total Fat 80.4g | 0% |
| Saturated Fat 67.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 270.3mg | 0% |
| Total Carbohydrate 279.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 247.6g | |
| Protein 24.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.6mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1727.3mg | 0% |
Source of Calories