Dairy Free Pavlova
Being gluten free is tough, but being dairy free is a whole new level. I’ve made it my mission to figure out delicious ways to stick to my strict diet. With eid coming up and my undeniable craving for pavlova I just had to figure something out. So, here is my dairy free version of pavlova.
3 egg whites
175g castor sugar
1tsp vinegar (I use Apple Cider vinegar)
1tsp Corn flour
1 can chilled coconut cream
1tsp vanilla essence
5tbsp icing sugar
Fruit of your choice
Dairy Free chocolate/ dark chocolate chips
Preheat oven to 140 Celsius.
With a stand mixer or electric beater whisk egg whites on high speed.
Once the egg starts becoming fluffy add castor sugar a table spoon at a time.
Whisk until stiff. (stiff enough that you can hold the entire bowl upside down over your head for 30 seconds without the mixture moving at all)
Mix vinegar and corn flour in a small bowl, then, fold vinegar mixture into egg mixture.
Place baking sheet on a tray and using the meringue mixture make a circular nest.
Place in oven and turn the oven down from 140 to 130 degrees. Bake for an hour.
After an hour has past turn the oven off and leave pavlova in the oven for two hours to set and cool.
For the topping:
Begin to whip coconut cream, once it begins to stiffen add vanilla and 2 tablespoons of sugar.
Continue whipping and gradually add the rest of sugar. Beat until thick and creamy.
Pour mixture on top of the cooled Pavlova, top with fruits (berries and grapes) and chocolate.
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31 August 2017