Ingredients with Measurements:
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 cup unsweetened shredded coconut
- 1/4 cup lime juice
- 1 tbsp lime zest
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Lime slices and additional shredded coconut for garnish
Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet
- Pastry bag with star tip (optional)
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until the mixture is glossy and stiff.
4. Add the white vinegar and cornstarch to the mixture and gently fold them in with a spatula.
5. Fold in the shredded coconut, lime juice, and lime zest.
6. Spoon the mixture onto the prepared baking sheet, forming a large circle with a slight indentation in the center.
7. Bake the pavlova for 1 hour, or until the outside is crisp and the inside is soft.
8. Turn off the oven and let the pavlova cool inside for at least 30 minutes.
9. In a separate mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. Spoon the whipped cream into the center of the cooled pavlova.
11. Garnish with lime slices and additional shredded coconut.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 300°F (150°C).
Serving size:
8 servings
Nutritional information:
Calories: 297
Fat: 14g
Carbohydrates: 41g
Protein: 3g
Sodium: 57mg
Sugar: 40g
Substitutions for ingredients:
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Unsweetened shredded coconut can be substituted with sweetened shredded coconut or flaked coconut.
- Heavy cream can be substituted with whipped coconut cream for a vegan option.
Variations:
- Add sliced fresh fruit such as strawberries, kiwi, or mango to the top of the whipped cream.
- Drizzle melted dark chocolate over the top of the pavlova before adding the whipped cream.
- Add a teaspoon of coconut extract to the pavlova mixture for a stronger coconut flavor.
Tips and tricks:
- Make sure the mixing bowl and beaters are completely clean and dry before beating the egg whites.
- Add the sugar slowly to ensure that it dissolves completely and doesn't cause the pavlova to collapse.
- Use a pastry bag with a star tip to pipe the whipped cream onto the pavlova for a decorative touch.
Storage instructions:
Store the pavlova in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Pavlova should not be reheated as it will become soft and lose its crisp texture.
Presentation ideas:
Serve the pavlova on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish with lime slices and additional shredded coconut.
Pairings:
Serve with a glass of chilled white wine or a cup of hot tea.
Suggested side dishes:
Serve with fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the pavlova cracks, it may have been baked for too long or the oven temperature may have been too high.
- If the pavlova is too soft, it may not have been baked long enough or the oven temperature may have been too low.
Food safety advice:
- Do not consume raw egg whites as they may contain harmful bacteria.
- Store the pavlova in an airtight container at room temperature for up to 2 days.
Food history:
The pavlova is a meringue-based dessert that is believed to have originated in either Australia or New Zealand in the 1920s. It is named after the Russian ballerina Anna Pavlova.
Flavor profiles:
The coconut and lime pavlova is a sweet and tangy dessert with a crisp exterior and a soft, marshmallow-like interior.
Serving suggestions:
Serve the pavlova as a dessert after a dinner party or as a special treat for a family gathering.
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Region: Australian