It's pretty simple, but looks fancy and complicated. It's cooked meringue, with nuts and coconut baked on top, then rolled around whipped cream, strawberries and coconut. I've made it with different nuts and fruits and it always tastes good, but there's something about the strawberries and pineapple that just taste right. I really hope you try this one out and let me know what you think!
It starts off with 6 egg whites. (I save the yolks to use for other things.) The egg whites get put into a large bowl, so they can be whipped up.
I just used a hand mixer.
When the egg whites start to get frothy, I slowly added in some sugar. (If you add it in all at once you could deflate the egg whites and they wouldn't whip up properly for you.) You could also use powdered sugar instead of the granulated sugar, if you prefer.
I also added in a mixture of vanilla, cornstarch and vinegar. The cornstarch and vinegar help to stabilize the egg whites and the vanilla lends a nice flavor to the mix.
When the egg whites were mostly whipped, I stopped and chopped up some nuts. You'll want about 3/4 cup of nuts total. Any kind you enjoy will do. The original recipe called for pecans, walnuts and almonds, but I only had pecans and walnuts available this time. (When I can I like to use Macadamia nuts because they are also my mother-in-law's favorite. But they are quite pricey!)
I chop the nuts pretty fine and also get about 1/4 cup of shredded coconut ready. (This is all eye-balled. I didn't actually get out a measuring cup for any of the topping, I just use what feels right.)
I turn my attention back to the egg whites. Give them one last whip (to make sure they are @ stiff peaks, but not over whipped) and then spread the egg white mixture evenly onto a VERY WELL buttered cookie sheet. I usually butter the pan, line it with parchment paper and then spray the parchment paper with cooking spray, because the meringue is very sticky stuff! But, my in-laws don't keep parchment paper around, so I just buttered the pan like crazy. It worked out pretty well.
I ten sprinkled on the nuts and coconut into an even layer.
I usually do nuts first, and then coconut, so the coconut can toast a little in the oven.
When everything is sprinkled on I give them a little pan (to secure them into the meringue) and then bake it @ 325F for about 12 minutes.
While the pavlova is baking, I strained 1 20 oz can of crushed pineapple. (I use the kind in 100% juice. What you do with the juice is up to you, but we like to just drink it.) :)
You'll want to make sure that all the juice is out, and the pineapple is as dry as you can get it. To achieve this I just give the pineapple a few pushes/squeezes.
This is what it looks like all drained: I put it into a bowl and set it aside for a minute.
Next come the strawberries. You'll need about 1 pint, washed.
Just hull them (take the tops off), slice them and then dice them. That's the easiest way I've found to manually dice strawberries. (Sorry the shadows make the picture so dark.)
I dice the strawberries pretty small. You want to make sure that they mix well with the pineapple and you get the right balance of each fruit in every bite.
The last thing to get ready is the whipped cream. Just 1/2 cup of heavy whipping cream,
mixed with 2 Tbsp powdered sugar. (This is to taste, so you can add as much or as little as you would like.)
When the pavlova is golden brown, take it out of the oven and allow it to cool. It will puff up while baking in the oven, but then deflate a little as it cools (Sorry I forgot to take a picture before I put the whipped cream on.)
After the coco-nutty meringue/pavlova is cool, I turn it upside down onto a flexible cutting board (or a clean sheet of parchment paper) and remove it from the pan. Keeping it nut side down, I spread the whipped cream evenly over the whole thing.
Next I sprinkle on the pineapple . . .
and then the strawberries.
When I've added all the fruit, I roll it up starting on the short side. (You get more rolls this way. It stays together better and looks more dramatic when you cut it.)
Make sure to roll it as tightly as possible.
When I get to the end, I like to use the flexible cutting board to bring up the end to meet the rest of the roll. Then I wrap the cutting board around it and give it all a gentle squeeze evenly over the entire roll. (Kind of like when you make a sushi roll - or if you've never made it yourself, perhaps you've seen it made. This final squeeze helps to keep everything sealed together.; just make sure to do it lightly, or you'll have a huge mess on your hands.)
The final step is to place it seam side down onto a serving platter and refrigerate until ready to serve.
Isn't it beautiful? It always draws "Oohs and Ahhs!"
adapted from Yummy Coco-Nutty Pavlova Log
Coco-Nutty Pavlova Log
about 1 Tbsp butter (to grease the cookie sheet)
1/2 teaspoon distilled white vinegar
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar
1/4 cup sweetened shredded coconut (to taste)
1/4 cup chopped walnuts (to taste)
1/4 cup chopped almonds (to taste)
1/4 cup chopped pecans (to taste)
1 pint strawberries, hulled and diced
1 (20-ounce) can crushed pineapple, well-drained
1/2 cup heavy cream
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar
1/4 cup sweetened shredded coconut (to taste)
1/4 cup chopped walnuts (to taste)
1/4 cup chopped almonds (to taste)
1/4 cup chopped pecans (to taste)
1 pint strawberries, hulled and diced
1 (20-ounce) can crushed pineapple, well-drained
1/2 cup heavy cream
1 Tbsp powdered sugar (to taste)
Preheat the oven to 325 degrees F.
Generously butter a baking sheet and line it with buttered parchment paper. (If you don't have the parchment paper it might stick a little.)
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, or with a hand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar and then the vinegar mixture. When stiff peaks form, spread the meringue evenly on the prepared baking sheet. Sprinkle the nuts and coconut evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely. (It will puff while baking and then settle while it cools.)
While the meringue bakes, combine the diced strawberries and drained pineapple in a bowl and set aside. In a clean bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
Use a knife or spatula to release the edges and remove the meringue from the pan. Gently invert (flip) the meringue onto a parchment-lined surface (or onto a flexible cutting board), nut side down. Spread the whipped cream over meringue and sprinkle evenly with pineapple/strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Starting with the short side, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Wrap the roll with the parchment paper (or flexible cutting board) and gently squeeze the roll evenly to seal everything together. Place onto a serving platter, seam side down. (If you want cleaner edges you can use a serrated knife to slice the ends.) To serve, use a serrated knife to cut into 1 1/2 to 2 inch slices. Serves 8-10 *depending on how big you slice it.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, or with a hand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar and then the vinegar mixture. When stiff peaks form, spread the meringue evenly on the prepared baking sheet. Sprinkle the nuts and coconut evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely. (It will puff while baking and then settle while it cools.)
While the meringue bakes, combine the diced strawberries and drained pineapple in a bowl and set aside. In a clean bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
Use a knife or spatula to release the edges and remove the meringue from the pan. Gently invert (flip) the meringue onto a parchment-lined surface (or onto a flexible cutting board), nut side down. Spread the whipped cream over meringue and sprinkle evenly with pineapple/strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Starting with the short side, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Wrap the roll with the parchment paper (or flexible cutting board) and gently squeeze the roll evenly to seal everything together. Place onto a serving platter, seam side down. (If you want cleaner edges you can use a serrated knife to slice the ends.) To serve, use a serrated knife to cut into 1 1/2 to 2 inch slices. Serves 8-10 *depending on how big you slice it.
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