Coconut Sugar Pavlova
with Fresh Summer Berries
a sweet treat recipe
Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram
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This coconut sugar pavlova with fresh berries is the perfect dessert for those hot summer days! With its crisp outer shell, gooey marshmallow center and fresh whipped cream and berry topping, it's a beautiful and easy crowd pleaser.
TIME (ACTIVE) | 2 H 30 M
TIME (INACTIVE) | 4 H
TOTAL | 6 H 30 M
6 SERVINGS
SPECIAL EQUIPMENT:
STAND MIXER FITTED WITH A WHIP ATTACHMENT
- Preheat the oven to 250°F and line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites on medium low speed until foamy. Add a pinch of cream of tartar and then increase the speed to medium high. Whip until soft peaks form. With the mixer running, slowly pour in the coconut sugar until glossy, stiff peaks form. Fold in the cornstarch and vinegar.
- Shape the meringue into an 8-inch circle on the prepared sheet pan using a spatula or piping bag. Hollow out the center.
- Bake the meringue for 20 minutes then turn the oven down to 200°F and continue to bake for another 1 hour and 30 minutes. Don't open the oven door while baking. Turn the oven off and leave the meringue in the oven with the door closed until it’s completely cool. About 4 hours or overnight.
- While the meringue is baking, make a strawberry coulis. Slice 1 cup of strawberries and add them to a saucepan along with ¼ cup coconut sugar and a squeeze of a lemon slice. Bring to a boil then reduce the heat and let simmer for 10 minutes. Remove from heat and blend until smooth. Let cool.
- Whip the cream in a stand mixer or with a handheld mixer until soft peaks form. Fold in a few spoonfuls of the cooled strawberry coulis.
- Spread the whipped cream into the meringue then top with fresh strawberries, blueberries and raspberries. Drizzle on some more coulis and garnish with fresh mint leaves. Enjoy!
Consume within a few hours after assembly
I like to bake the meringue in the evening and let it cool in the oven overnight.
The baked meringue can be stored, tightly wrapped, at room temperature for up to 2 days prior to assembly.
granulated
Natural, caramel-like coconut sugar, perfect for both sweet and savory dishes.
0.28 oz - PORTION$0.50
2 oz - JAR$3
2 oz - REFILL$2
8 oz - REFILL$8
