Brown Sugar Pavlova with Summer Fruit

A brown sugar twist on an Aussie (and/or Kiwi) Christmas classic, topped with beautiful seasonal summer fruit - the best of everything a hot Christmas has to offer.

Makes 1 large pavlova to share or 6-8 smaller portions

Brown sugar pavlova

4 egg whites (approx 120g)

1/4 tsp cream of tartar

1/2 tsp fine sea salt

150g caster sugar

65g brown sugar

1 tbs cornflour

1 tsp white vinegar

Coconut cream

1x 400mL can of coconut cream (not milk), chilled in fridge overnight

Pinch of salt

Few teaspoons of icing sugar, to taste (optional)

Vanilla essence (optional)

Toppings (mix and match what you like)

• Passionfruit or lemon or mango curd (make your own or store-bought)

• Fresh fruit (mango, nectarine, peach slices, passionfruit pulp, summer berries)

• Toasted coconut flakes

• Basil or mint leaves

Method

Preheat oven to 200C fan. For a large pavlova, draw a 20cm circle on a sheet of baking paper. For smaller individual portions, draw 8-10 smaller circles. Place pen side down onto a baking tray.

Whisk egg whites with an electric or stand mixer on medium until it begins to hold its shape. Combine both sugars in a bowl (ensuring no lumps), then spoon into the egg whites with mixer still running, allowing sugar to dissolve between each spoon. Increase the speed of the mixer and whisk until meringue forms stiff peaks.

Fold in the corn flour and vinegar using a spatula. Spoon and spread or pipe onto your prepared baking tray and place in oven.

Reduce heat to 130deg C immediately and bake until golden and crisp (approx 1 hour), then reduce the heat to 110deg C for a further 30 mins. Turn off the oven and allow the pavlova to completely cool with the door propped open (you can leave it overnight).

For the whipped coconut cream, place the solid part of the cream in a chilled mixing bowl with salt and optional icing sugar and vanilla. Reserve the liquid at bottom of the can. Whip until stiff peaks. If it’s too thick, add a few spoons of the liquid in the can at a time until you get a smooth consistency. Store in the fridge until ready to use - it will continue setting up.

Layer up your pavlova with all of your toppings and serve.

Cooked meringue will keep in an airtight container for approx one week but will begin to disintegrate. Whipped coconut cream can be kept in fridge for up to 2 weeks