Delectable Australian Paleo Pavlova with Macadamia Cream & Berry Compote
This scrumptious, gluten-free and dairy-free recipe combines a light meringue base with a creamy macadamia nut filling and an indulgent mixed berry compote for the ultimate Australian dessert experience on the Paleo diet.
Allergens
Nuts, Eggs
Ingredients
- Egg whites (6 large)
- Caster sugar (1 1/2 cups)
- Cornstarch (2 teaspoons)
- White vinegar (1 teaspoon)
- Vanilla extract (1 teaspoon)
- Macadamia nuts (1 1/2 cups, raw and unsalted)
- Coconut cream (3/4 cup)
- Mixed berries (2 cups, fresh or frozen)
- Lemon juice (1 tablespoon)
- Zest of one lemon
- Fresh mint leaves (for garnish)
Instructions
- Preheat oven to 300°F (150°C). Draw a 7 inch circle on parchment paper and place it on a baking sheet.
- In a clean, grease free bowl, whisk egg whites until soft peaks form. Gradually add caster sugar, cornstarch, vinegar, and vanilla extract, then continue whisking until the meringue is glossy and firm.
- Spread the meringue inside the drawn circle, creating a slightly raised edge. Bake for 50 60 minutes until crisp and dry. Turn off the oven and let it cool completely with the door ajar.
- Blend macadamia nuts in a food processor until they form a coarse powder. Whisk with coconut cream until smooth and creamy. Refrigerate until ready to use.
- In a saucepan, combine mixed berries, lemon juice, and zest. Cook over medium heat until the fruit breaks down and releases juices. Strain the compote and chill until needed.
Chef’s Insight
To achieve the perfect texture for the meringue, avoid using a copper bowl or whisk, and ensure that no trace of grease remains on the tools or ingredients.
Notes
Feel free to substitute the mixed berries with your favorite variety or seasonal fruit.