Coronavirus
Read our advice and latest updates
Layered pavlova with coconut cream
https://www.coop.co.uk/recipes/layered-pavlova-with-coconut-cream
This light, fruity pudding is a thing of beauty, and it tastes incredible too
-
Feeds 8
-
Ready in
2
hours
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
Share this recipe
Ingredients
- Liquid from 400g can chick peas (aka ‘aquafaba’)
- 1 tsp cream of tartar
- 175g Fairtrade golden caster sugar
- 1 tsp vanilla bean paste
For the filling and topping
- 200g mixed frozen berries
- Zest and juice of 1/2 lime, plus extra zest to decorate
- 500ml coconut cream, chilled
- 300g fresh mixed berries
Method
- Preheat the oven to 150°C/fan 130°C/Gas 2
- Line 2 baking trays with baking paper and draw a 23cm-diameter circle on each
- Whisk the aquafaba and cream of tartar on a high speed for 5 mins, until the mixture has doubled in size and is light and fluffy
- Continue whisking and add the sugar 1 tsp at a time until fully incorporated
- Add the vanilla and whisk for a further 2 mins until the mixture forms stiff, glossy peaks
- Divide between the circles on the trays and spread out, so each one is slightly thicker around the edges
- Bake for 11/2-13/4 hours, or until firm to the touch
- Turn off the heat and leave in the oven overnight, or for at least 4 hours
- When you’re ready to serve, put the frozen berries and lime juice in a small pan over a medium heat, then simmer for 3-4 mins, until the fruit is soft and most of the liquid has evaporated
- Remove from the heat and set aside
- Whisk the coconut cream with an electric whisk until fluffy
- Once the berry sauce has completely cooled, swirl it into the coconut, along with the lime zest, to give a ripple effect
- Put one meringue on a serving plate and top with half the coconut cream mixture and half the fresh fruit
- Carefully place the second meringue on top, and cover with the remaining coconut mixture and fresh fruit
- Scatter over a little extra lime zest to serve
