Recipe Anna Lisle • gluten free, dairy free, vegetarian • serves 6-8

INGREDIENTS
6 free range egg whites, at room temperature
pinch of sea salt
300g caster (superfine) sugar
1 tablespoon cornflour (cornstarch), plus extra for dusting
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

COCONUT LIME CREAM
2 x 400ml tins coconut milk, chilled overnight
zest of 1/2 lime
1 banana, peeled and thinly sliced (or any seasonal fruit)
3 kiwifruit, peeled and diced
3 passionfruit, pulp scooped out

Preheat oven to 100°C. Line a large tray with baking (parchment) paper and dust with a little extra cornflour.

Using hand-held beaters or an electric mixer, whisk egg whites and salt until stiff peaks form. With motor running, add sugar, a tablespoon at a time, whisking until sugar dissolves, around 4-5 minutes. Fold in cornflour, vinegar and vanilla.

Transfer to prepared tray, shaping the meringue into a 20cm diameter circle, gently smoothing around the edges and making sure the top is flat.

Bake in the middle of the oven for 3 hours. At this point, turn off the oven and leave to cool completely with the door closed.

For the coconut lime cream, scoop off the solid top layer of ‘cream’ from the tins of coconut milk and place cream in a clean bowl. Using hand-held beaters or an electric mixer, whisk for 1-2 minutes or until it thickens to the same consistency as whipped cream. Stir through the lime zest.

At this point, you may prefer to serve the pavlova whole – simply spread the coconut lime cream on top and scatter with fruit. If making parfaits, gently break up the pavlova into meringue pieces with your hands. Assemble 6-8 glass jars or bowls and layer the meringue shards, lime cream and fruit, building up to the top of the jar/bowl, reserving a little fruit for the top. Serve immediately.

Note: When choosing your coconut milk, select a brand that has no additives (otherwise it won’t set in the refrigerator).

Whole Food, Bowl Food, New Holland Publishers RRP $45.00 available from all good bookstores or online newhollandpublishers.com