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Serves
8
Prep
20
mins
Cooking
115
hrsmins
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Coconut Pavlova with Berries

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Directions
Step 1

Preheat oven to 130oC. Line baking tray with baking paper and draw a 25cm (diameter) circle on the paper. Place paper on tray with the pencil side down.

Step 2

Using an electric mixer, beat the egg whites and cream of tartar until soft peaks are formed. Add the sugar a few tablespoons at a time. Mix until combined and mixture is stiff and glossy. Using a large metal spoon, gently fold through the coconut.

Step 3

Carefully spoon meringue onto baking tray using the circle as a guide. Bake in a preheated oven for 1 hour and 15 minutes. Turn off the oven and leave meringue to cool completely in the oven with the door slightly ajar.

Step 4

TO MAKE CREAM: Combine cream, mascarpone and icing sugar in a bowl and gently combine.

Step 5

Dollop cream on top of the cooled pavlova. Top with the berries.

Tips

  • Mascarpone cheese can be replaced with thickened cream.
  • Decorate pavlova with passion fruit pulp and shaved dark or white chocolate.

Ingredients
  • PAVLOVA
  • 4 egg whites, at room temperature
  • 1/4 tsp McKenzie's Cream of Tartar
  • 1 cup caster sugar
  • 1/2 cup McKenzie's Fine Desiccated Coconut
  • CREAM
  • 1 cup thickened cream, whipped
  • 250g mascarpone cheese, softened
  • 2 tbs icing sugar
  • 2 cups fresh or frozen mixed berries

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Related Products


  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Cream of Tartar 125g

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NEW PRODUCT ALERT!

McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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