Mini Pavlovas with Tropical Fruit (Dairy-Free)

Ingredients

• 3 Egg whites
• 1 cup Caster sugar
• 1 tsp White vinegar
• 1 tsp Cornstarch
• 1/2 tsp Vanilla extract
• 1 can Coconut cream
• 2 tbsp Powdered sugar
• 2 cups Assorted tropical fruit

Instructions

1. 1Preheat oven to 120°C (250°F). Line a baking tray with parchment paper.
2. 2In a clean, dry bowl, beat egg whites until stiff peaks form. Gradually add caster sugar, beating until glossy.
3. 3Gently fold in white vinegar, cornstarch, and vanilla extract.
4. 4Spoon the meringue mixture onto the prepared baking tray in 6 equal portions, shaping them into nests.
5. 5Bake for 50-60 minutes, or until the meringues are crisp on the outside and slightly soft inside. Turn off oven and let cool inside for an hour.
6. 6While meringues are cooling, chill a can of coconut cream in the refrigerator overnight.
7. 7Scoop out the thick coconut cream from the top of the can, leaving the watery liquid behind. Beat the coconut cream with powdered sugar until light and fluffy.
8. 8Fill each meringue nest with whipped coconut cream and top with assorted tropical fruit.

Substitutions

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