I cannot imagine Christmas without this fabulous traditional New Zealand Christmas dessert. Snowy white crispy meringue shell surrounding a marshmallow center, topped with clouds of whipped coconut cream, mango coulis and mountains of fruits. Sour fruits as kiwi and berries are very welcome here. They bring balance and reduce sweetness.
If you are allergic to eggs or you are vegan it is now possible to make this dessert, without eggs. And without milk products. In this recipe I used whipped coconut cream.
Ingredientsfor 4 Serves
- 1/2 Cup Aquafaba, salt free canned chickpea brine, I use Ceres Brand
- 1 1/4 Cups icing sugar
- 1 tbsp Corn starch
- 1 tsp White wine vinegar
- 1/2 tsp Vanilla essence
- 1 Can of chilled coconut milk, I use Trade Aid brand
- Icing sugar – optional
- Vanilla extract- optional
- 1 Big ripe Mango, peeled, stone removed
- 2 Kiwifruits, peeled and sliced
- 1 Tbsp Desiccated coconut
- Berries (raspberry, blueberry, strawberry, boysenberry) – optional
- Fresh mint leaves and edible flowers (pansy) for garnish
Secret of whipped coconut cream is which brand you use. Some coconut milk brands add Carrageenan in their products. Carrageenan is an additive thickening emulsifier to improve the texture and consistency of foods often found in almond and coconut milk. Coconut milk with emulsifier is thick and creamy but not suitable for whipping. Choose organic coconut milk without emulsifier. Chill it overnight in the fridge. Open the can of chilled coconut milk. Coconut milk is an emulsion of two fluids: coconut cream and coconut water. At cooler temperatures, coconut milk separates into its components, and the cream rises to the top. Scoop it out. Usually it is 1 cup coconut cream. My favorite brand of coconut milk is Trade Aid (Available in New Zealand)
- Preheat fan oven to 150C (300F). Using a pencil, mark out two circles of a small bowl around 18cm across on baking parchment. Place the paper on the tray or two trays pencil marks side down.
- Whisk aquafaba with a stand mixer until they form firm peaks. Starting with a low, gradually increase the speed. Usually It takes about 8 minutes. Merengue whipped on a low speed is more stable. Reduce the speed to slow, whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla. Beat until stiff peaks but not overdo it.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Put the Pavlova in the oven and turn temperature down to 120C (2500F). Bake for 2 hours, then turn off the heat and let the Pavlova cool completely inside the oven. In my previous recipe I bake the meringue at a temperature of 150С about 105minutes. This method also works but the color is not so white. The low temperature makes snow-white meringue. As well meringue will not rise and It`s not gonna be hollow inside. If it hollow, just fill it with delicious coconut cream.
- Store meringues in a cool dry place.
For Coconut Whipping Cream.
Open the can of chilled coconut milk. Coconut milk is an emulsion of two fluids: coconut cream and coconut water. At cooler temperatures, coconut milk separates into its components, and the cream rises to the top. Scoop it out. Usually it is 1 cup coconut cream. Place coconut cream in the chilled mixing bowl. Beat for 1 minute with a mixer until creamy. Then add vanilla (optional) and icing sugar (optional) and mix until smooth. I usually don`t use sugar here, because merengue is sweet enough. Keep coconut whipped cream chilled.
Place the mango in a blender, set aside a few pieces for garnish. Blitz mango till smooth.
Just before serving place The Pavlova on serving dish and spoon on the cream. Pour over with mango coulis, top with mango and kiwi slices, scatter coconut shreds and berries. Serve immediately!