Time

50mins

Serves

6-8 individual pavlova ‘nests’

We’re all about ‘easy, quick and winning’ at Honest to Goodness when it comes to a festive dessert whether hosting or guesting. What’s better than a festive summer pavlova? One served ‘deconstructed’ for the ultimate DIY dessert so that: 

1. Everyone gets to DIY their own dessert, to their specific taste! 
2. Get artistic and have some festive fun: kids can write signs for names for the bowls: ‘Santa hats’ for strawberries, ‘reindeer droppings’ for the Organic Chocolate Pearls.
3. No waste: simply pop anything unused back into its packaging – If there’s any leftovers.
4. Coconut whipping cream: this dairy alternative adds a delicious Aussie summer delicate coconut flavour.

Ingredients

5 large eggs (whites only) 
250g Organic Rapadura Sugar
1 can Organic Coconut Whipping Cream
50g Organic Dark Chocolate Quinoa Pops (aka ‘reindeer droppings’)
100g Organic Dark Chocolate Crunchy Pearls (aka ‘baby reindeer droppings)
150g Organic Coconut Chips - Chocolate (aka reindeer antlers)
200g Maple Roasted Almonds
175g Activated Walnuts
1 large punnet strawberries (aka Santa hats)
A large/2 medium mangoes 
3 kiwis
1 large punnet blueberries 

Method

PREP AHEAD: If possible, chill your eggs (easier to separate cleanly) and coconut whipping cream (for lighter whipped texture)- 3-4 hours/overnight prior to use.

1. Line tray with non-stick baking paper (ungreased). Set aside. 

2. Pre heat your oven to 140C.

3. Ensure your meringue mixing bowl is 100% dry and free from grease (for fluffy meringue). If unsure, wash with a soap detergent before, drying thoroughly. 

4. Carefully break your eggs, placing egg whites into your mixing bowl and reserving the yolks for another use.

5. If chilled, allow eggs to come to room temperature prior to beating. 

6. Beat using a whisk beater until stiff peaks form. Keep beating, incorporating one tablespoon of the sugar at a time. 

7. Once fluffy and glossy, use a wooden spoon to spoon circles onto your baking tray. The mixture will make six larger meringues, or eight slightly smaller ones.

8. Take your wooden spoon and create a ‘dip’ in the centre of each meringue ‘nest’ (this helps you hold more toppings when decorating later).

9. Bake in the pre heated oven for 45-50 minutes. Given the rapadura sugar, your meringues will be more caramel brown than classic white.  

10. Allow meringues to cool on the tray, using a metal fish slice to gently prize them from the baking sheet. (If not using immediately, store in an airtight container until using them). 

11. Just prior to serving, chill a mixer bowl for 5-10 minutes (add a handful of ice cubes to half the bowl of cold water).

12. Empty the can of Organic coconut Whipping Cream into the bowl and whisk until light and fluffy. (You’ll note the colour is slightly off white, for this 100% organic pure coconut cream). Place in a serving bowl with a spoon.

13. Just prior to serving, prep each topping into a bowl with serving spoon or tongs. Suggest hulling and halving strawberries, cutting circles for peeled kiwis, cubes for mangoes. 

14. Place meringues on a central serving platter, surrounded by the topping bowls. 

15. Enjoy creating your own DIY made-to-measure dessert: your own fabulous mix of festive meringue pav, tropical hint-of-coconut cream, fresh fruit, crunchy nuts and the texture and chocolate of the pops, pearls and coconut chips.