Ingredients
Units
Scale
- 4 egg whites
- 1 1/4 cup raw or superfine cane sugar or 3/4 cup Monkfruit
- 2 tsp. arrowroot or corn starch
- 2 tsp. vanilla extract
- 1 tsp. fresh lemon juice
- 1/2 tsp. lemon extract
Instructions
- Whip egg whites until stiff but still look wet.
- Whisk 1-2 Tbsp. of sugar at a time until all 1-1/4 cups are incorporated.
- Fold in arrowroot, vanilla, lemon extracts and lemon juice
- Place meringue onto a parchment lined large jelly roll pan
- Shape into a round and using a spoon make a large well in the center to hold whip cream and fruit once its cooked and cooled.
- Bake at 300-degrees for 1-hour
- Let cool completely.
- Make fresh or use a dairy free whipping cream or lemon curd for filling.
- Serve topped with cut fresh seasonal fruit
- Top with strawberry coulis (optional)
Variation: Use your egg yolks to make a lemon curd instead of using whip cream in the center, use it as a topper.
Notes
Strawberry Coulis
Strawberry Coulis Ingredients:
2 cups fresh strawberries, cleaned, hulled and pureed
1/4 cup powdered sugar, sifted
Splash of lemon juice or lemon rind
Strawberry Coulis Method:
- In a medium saucepan over medium-low heat, add strawberries and powdered sugar
- Simmer for 5 minutes, stirring until thickened.
- Allow to cool before using to top Pavlova
Note: You can also use frozen strawberries, defrost first
Variation: use homemade Strawberry Jam!
- Prep Time: 10 minutes
- Cook Time: 1 hour