Yummy coco-nutty pavlova log

Yummy coco-nutty pavlova log

Yummy coco-nutty pavlova log

Recipe by:

Prep: 45 mins
Cook: 12 mins
Serves: 8 - 10
Difficulty: Intermediate

Ingredients Tick boxes to send shopping list to email

Method

Yummy coco-nutty pavlova log

1) Preheat the oven to 160 degrees C.

2) Butter a baking sheet and line it with buttered baking paper. Set aside.

3) Mix the vinegar, corn flour and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 60 g of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.

4) Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 - 12 mins. Cool completely.

5) Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.

6) In a clean bowl whisk the double cream and remaining 1 tbsp of sugar to stiff peaks and reserve.

7) Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 2 cm border around the perimeter of the 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 with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges. Cut into 5 cm slices and transfer to a serving dish for serving.