I’m not sure why it took me nearly 27 years to figure out that there’s an entire cake dedicated to the meringue I’ve been known to peel and eat off the tops of pies. But, here she is.
This beauty boasts a perfectly soft marshmallowy center and a crispy, sweet shell. To keep it completely dairy-free, I whipped up a simple coconut cream to slather on the top and added a couple handfuls of fresh berries. This is a perfect cake for a big celebration. You know…like celebrating the fact that you’re eating a giant cloud for dessert?
berry-topped pavlova + coconut whipped cream
- 8 egg whites
- 2 cups granulated white sugar
For the Coconut Whipped Cream:
- 14 ounces full-fat coconut milk
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
fresh berries (blueberries, blackberries, raspberries)
- To prepare the pavlova, preheat your oven to 400º F.
- Separate eggs and take care not to contaminate the egg whites with any egg yolk. The fat in the egg whites will prevent it from beating properly.
- Beat egg whites until stiff then add sugar one tablespoon at a time.
- Pour meringue into springform pan (coated with canola oil) and place in oven and immediately turn the temperature down to 250º F.
- Bake for 90 minutes. Turn off oven and allow pavlova to sit untouched until oven is completely cooled.
- To prepare the whipped cream, you’ll need to chill the coconut milk in the refrigerator for at least 8 hours or overnight. The coconut milk will separate with the white liquid on top and the clear on the bottom.
- Once cold, flip over the can, open it, and carefully pour out the clear liquid (if you get too much of the clear liquid mixed with the white cream, the coconut milk will not whip up properly. Put the coconut milk back in the refrigerator and wait until it separates to try again).
- Place the thick, white coconut milk into a mixing bowl and beat in the powdered sugar.
- Add vanilla and continue whipping the coconut milk on high for 5-7 minutes.
- Pour whipped cream on top of cooled pavlova and top with fresh berries.