Naturally gluten free, piled high with fresh fruit, this pavlova recipe is the perfect christmas desert.
Summer pavlova – serves 8
1 cup coconut sugar
4 egg whites (free range)
1 vanilla bean, split, seeds scraped
Zest of 1 lemon
1 tsp apple cider vinegar
2 tsp arrowroot
Coconut yogurt and seasonal fruit to serve
Optional – For a chocolate twist add
1 tbsp cocoa powder &
100 g dark chocolate, finely chopped (75% + dark chocolate)
Preheat the oven to 150 celsius.
Line 2 baking trays with baking paper.
Use an electric mixer to beat egg whites until a stiff peak forms. Add coconut sugar slowly until sugar dissolves between each addition. Beat until mixture is thick and glossy. Add arrowroot, vanilla bean, ACV and lemon zest. Beat on low speed for 1 min until combined.
Spoon mixture onto baking trays into 8cm discs. Bake for 1 hours or until crisp. Cool in oven for 30 minutes, then carefully transfer to a wire rack to cool completely.
Serve with topped coconut yogurt and fruit such as berries and figs.