Ingredients
Serves: 2
MERINGUE
CREAM
TO SERVE
Method
- You will need to prepare the coconut cream the night before. Mix together the coconut cream, sugar, and salt, then pour the mixture into a nut milk bag. Hang this in the fridge overnight with a bowl underneath to catch the liquid. (Alternatively, you can scoop only the hard part of the coconut cream out of a tin that has been refrigerated overnight.) Using a mixer, whip together the cream, sugar, and salt. Continue to whip until the cream forms and holds soft peaks.
- Preheat the oven to 120°C.
- To make the meringue, add the aquafaba to a bowl and use an electric mixer to mix on a high speed for about 8–10 minutes. Reduce the speed and then gradually add in the sugar, 2 tbsp at a time. Slowly beat until all of the sugar has been added and has completely dissolved. Add in the cornflour and continue to beat until the mix holds stiff peaks without falling, about another 3–5 minutes.
- Line a tray with baking paper. Using a piping bag or spoon, make 3 evenly sized meringues, about 15cm wide and 3–4cm high. Bake in the oven for 2 hours or until the meringue has a crisp look and feel on the outside. When the meringue is ready, turn off the oven and open theoven door slightly. Allow the meringue to sit there for 10 minutes with the door ajar. After 10 minutes remove from the oven and place on a cooling rack. This slow reduction in temperature will help keep the meringue in shape.
- To assemble the pavlova, start with 1 meringue as your base and then layer with the whipped coconut cream. Repeat for the remaining layers. To decorate the top of the pavlova, spread a thick layer of coconut cream and add your berries on top. Drizzle with passionfruit puree and garnish with edible flowers for that extra special touch, if you like
