RECIPE: Reverse Pavlova
Pavlova. Is it traditionally from Australia or New Zealand? Heavily debated, but honestly who knows! I’m just thankful they’re a dessert we eat, the end. What kind of nutritionist would I be if I didn’t take this aussie classic and spin it towards being better for our health?
It is hard to make the meringue of the pavlova without sugar, it’s such a basic recipe but there is no substitution. So instead, I switched to a less refined sugar, reduced the amount included and reduced the size of the pavlova overall. But don’t worry; you still get that sweet, pillowy texture and flavour.
The thing I love most about pavlova is all the fruit, particularly summer fruit. Berries, mangoes and passionfruit are all so delicious, sweet and nutritious. This recipe is dairy free because it uses a coconut yoghurt to give it that little hint of extra sweetness. I hope you love it!
- 3 egg whites, room temp
- ¼ cup maple sugar powder (check with your local bulk food store to see if they carry it, or sub-in coconut sugar)
- ½ tsp white vinegar
- Vanilla coconut yoghurt
- 4 passionfruit
- 1 punnet strawberries, sliced
- 1 punnet blueberries
- 1 mango, diced
- Preheat oven to 150°C.
- Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
- Gradually add the sugar, 1 tablespoon at a time, whisking until combined (about 30 seconds) before adding more.
- Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy.
- Add the vinegar and whisk for 2 minutes or until glossy and combined.
- Spoon the meringue onto a baking tray lined with non-stick baking paper.
- Place in the oven, reduce the temperature to 120°C and bake for 30 minutes. Turn the oven off and allow the meringue to cool, with the door closed, for 30 minutes.
- Spoon the coconut yoghurt into bottom of the jar.
- Scatter fruit on top of yoghurt.
- Top with meringue topper.