Coco-Nutty Pavlova Log Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. unsalted butter, for parchment
1/2 tsp. white vinegar
1/2 tsp. cornstarch
1/2 tsp. vanilla extract
6 egg whites
1/4 cup sugar, plus 1 Tbsp., divided
1/4 cup shredded coconut
1/4 cup each walnuts, almonds, pecans (all chopped)
1 pint strawberries, hulled and chopped
1 (10 oz.) can crushed pineapple, well drained
1/2 cup heavy cream
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Directions: |
Directions:Preheat oven to 325º. Butter sided baking sheet and line it with buttered parchment paper. Set aside.
Mix vinegar, cornstarch and vanilla in bowl and set aside. In a mixer, whisk egg whites until soft peaks form. Slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk in vinegar mix until well incorporated. Spread meringue evenly on prepared baking sheet. Sprinkle coconut, nuts, over top. Bake until coconut begins to turn golden brown and whites are shiny and springy, about 10-12 minutes. Cool completely.
Combine fruits in a bowl and set aside. Beat cream and 1 Tbsp. sugar until stiff.
With a knife, release edges of meringue and remove from pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread whipped cream on meringue, then sprinkle fruit evenly on top, leaving a 1 inch border around edges of meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking fruit in as it is rolled. Cut into 2 inch slices using a serrated. knife |
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Personal
Notes: |
Personal
Notes: Recipe from Sunny Anderson, 2009
Australian dessert
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