Pavlova is among the simplest, yet most elegant desserts to make, consisting of egg whites, sugar, cream and fruit. White sugar is commonly added to build the structure, but maple sugar works just as well producing a crispy and chewy meringue. Serve with your favorite berries or whatever is in season where you live.
Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 75-90 minutes
¼ teaspoon cream of tartar
1 cup maple sugar
2 tablespoons tapioca starch
1 tablespoon vanilla extract
1 pinch salt
Date Sweetened Whipped Cream (dairy or coconut)
Preheat oven to 325 F (160 C).
Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the under side of the parchment paper.
In a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until foamy and soft peaks have started to form.
Reduce the speed to medium and add the cream of tartar and maple sugar slowly, 1 tablespoon at a time. Once all the sugar has been added, increase the speed to high and beat until stiff peaks have formed.
Beat in the tapioca starch, vanilla and salt on a very low speed.
Spread the meringue on the parchment paper within the circle and indent the middle with a spoon. The meringue should resemble a bundt cake and the center should be more hollow than the edge.
Place in the oven and reduce the temperature to 230 F (110 C). Bake for 75-90 minutes until the outside is dry. Do not open the oven door during baking. You can view through the glass of the oven with the light on.
While the meringue is baking, make a batch of Date Sweetened Whipped Cream.
When the meringue is baked, leave inside the oven and turn the oven off; allow to cool completely.
Once completely cooled, remove and top with the whipped cream and fresh berries.
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