Pavlova

Prep time: 20 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 35 mins

Serves: 8

Ingredients

Pavlova

4 egg whites (no yolk can be present)
pinch of sea salt
1 ¼ C maple sugar(If coarse, pulse maple sugar in a food processor or clean coffee grinder)
2 tsp arrowroot powder or tapioca starch
1 tsp vanilla extract
1 tsp lemon juice

Whipped Coconut Cream

2 13.5oz cans full fat coconut milk, refrigerated for 2 hours or even overnight
3 tbsp Grade B maple syrup
2 tsp vanilla extract
pinch sea salt

Fruit Topping

Sliced fresh strawberries, blueberries, raspberries and kiwi

Instructions

Preheat oven to 300°.
Line a baking sheet with parchment. Using an 8 inch cake pan, trace an 8 inch circle on the middle of the parchment with pencil. Turn the parchment over so that the pencil side in down and you can see the faint circle through the parchment.
Place egg whites in a metal bowl of a stand mixer with whisk attachment (or regular hand mixer).
Beat on high until soft peaks form (peaks curl when beater is pulled out).
With the mixer on, add in sugar ⅓ at a time, incorporating fully in between adding the sugar.
Continue to whisk together until all sugar is mixed in, and the mixture turns stiff and glossy. (Think stiff peaks like the Denver Airport...or that you should be able to hold the bowl over your head and nothing falls out.)
Once stiff peaks have formed, gently fold in arrowroot powder, vanilla and lemon juice until combined.
Mound the mixture in the middle of the circle on the parchment, carefully spreading the meringue to fill the circle. Try your best to spread more to the the sides than the middle.
Place in the oven and immediately turn the temperature down to 250°.
Bake for 1 hour 15 minutes.
Once timer is done, turn off the oven and let it cool in the oven, with the door closed, until completely cooled (this could take an hour or so).
While Pavlova is cooling, place the metal mixing bowl and whisk attachment (or beaters) in the freezer. Leave it for at least 30 minutes.
Remove bowl from freezer, and retrieve the coconut milk from the refrigerator. Open the coconut milk and scoop out only the thick parts of the coconut milk. Place in bowl and beat on high until cream becomes whipped.
Add in maple syrup, vanilla, pinch of salt and combine, adding more maple syrup or vanilla if desired.
Once Pavlova is cooled completely, transfer from the parchment onto your cake plate and top with the whipped coconut cream, adding the sliced fresh fruit on top of the cream.
Slice, serve and enjoy!

Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/pavlova/