Pavlova: basically a fluffy meringue cake topped with whipped cream and fresh berries, need I say more? This pavlova is amplified with fragrant blackberry and lavender, along with dairy-free coconut whipped cream scented with cardamom and blood orange zest. Oh, and did I mention the base of this recipe is only two ingredients?
You will need:
- a hand mixer with whisk attachment
- 1 can of coconut milk chilled overnight
Adapted from Elana’s Pantry meringue recipe
- 2 egg whites
- 1/2 cup maple syrup
- 1/2 cup blackberries
- 1 tsp lavender
Blood Orange Cardamom Whipped Cream:
- 1 can chilled coconut milk (full fat)
- 1/2 tbsp beet juice (optional for pink color)
- 1 tablespoon finely minced blood orange zest
- 1 teaspoon ground cardamom
- Chopped pistachios
- blood orange slices
Preheat oven to 200 degrees F.
First off, create your blackberry lavender mixture. In a saucepan, combine blackberries and lavender with about 1/4 cup of water and bring to a simmer. Let the flavors meld together and once the blackberries are almost liquified remove from heat (about 5 minutes). Pour over a fine mesh strainer into a bowl and discard blackberry pulp and lavender. Set aside the blackberry lavender mixture.
To make the pavlova, you will use the double boiler method- this is when you bring a pot with about an inch or two of water to a boil, and then place a bowl or pan over it as a method of indirect heating. Separate two egg whites and mix them in a bowl with the maple syrup to combine. Using the previously mentioned double boiler method, place your mixing bowl over the pot of boiling water. Using the whisk attachment of your hand mixer, whip the eggs and maple syrup together until stiff peaks form. Once you have a fluffy mixture, you can start slowly pouring in the blackberry lavender mixture little by little. (See photo below)
Next, after you have incorporated all of the blackberry lavender mixture, spoon your fluffy mixture into either a pastry bag or simply a large ziplock bag. Cut the corner of the bag so that you can squeeze out the meringue. Create layers in a round cake like formation. (see below)
(I used the handy ziplock bag)
(the shape isn’t that important, you really just want to get the meringue mixture onto your pan)
Cook pavlova for 2 hours.
While the pavlova is cooking, prepare the whipped cream. Scoop out the hardened chilled coconut cream into a bowl. Using a hand mixer, beat the chilled coconut cream for about 5 minutes or until whipped. As you’re whipping the cream, add in orange zest, about a 1/2 tablespoon of beet juice (optional, for pink color) and cardamom. Place whipped cream into the fridge to firm up before serving.
Serve the pavlova topped with the whipped coconut cream, crushed pistachio, and fresh blackberries. ***Note: wait to add the whipped cream and garnish until you’re about to serve the cake, I realized adding the whipped cream a few hours before I served it was a mistake as the pavlova got a bit soggy