Cherry and coconut summer pavlova
Simple but impressive, this fruity pavlova will go down a treat with friends and family. Topped with cherry, watermelon and coconut, it’s summer on a plate.
Note: + cooling & 15 mins chilling time
- 6 Coles Australian Free Range Egg whites
- 11/2 cups (330g) caster sugar
- 1 tbs cornflour
- 1 tsp white vinegar
- 200g cherries, halved
- 1/4 small watermelon, peeled, thinly sliced
- 2 tbs coconut rum or coconut water
- 1 tsp vanilla bean paste
- 300ml Coles Thickened Cream
- 1 cup (280g) coconut yoghurt
- 50g strawberries
- 100g raspberries
- Coconut flakes, to serve
Preheat oven to 100°C. Line a large baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well between each addition. Continue whisking until the sugar completely dissolves. Add the cornflour and vinegar and whisk until just combined. Spoon onto the prepared pan and shape into a 20cm disc. Bake for 11/2 hours or until dry to the touch. Turn the oven off. Leave in the oven, with the door ajar, to cool completely.
Meanwhile, place the cherry and watermelon in a medium bowl. Combine rum or coconut water and vanilla in a small bowl. Pour over watermelon and cherry. Cover and place in the fridge for 15 mins to chill.
Use a clean electric mixer to whisk the cream and yoghurt in a bowl until soft peaks form. Place the pavlova on a serving platter. Top with the cream mixture, cherry mixture, strawberries and raspberries. Drizzle with the syrup and sprinkle with coconut flakes to serve.