Can pavlova actually be healthy? Hell yes! Try this refined sugar and dairy free version which is light, creamy and simply delicious without the added guilt! If you're vegan you can swap out the eggs for chilled chickpea water.
Pavlova
4 egg whites (or two cans of chilled chickpea water for a vegan version)
1 tsp vanilla
1 cup coconut sugar, pulsed several times in food processor to make finer
1 tbsp arrowroot
Filling
1 tub of coconut yoghurt
1 tsp vanilla
Sugar free cherry jam
Topping
Handful of fresh cherries
Grated dark chocolate
Method
Preheat oven to 120c. Place the egg whites in a stand mixer bowl and beat until stiff. Add the vanilla extract. Whisk the sugar and the arrowroot together. With the mixer on medium speed, gradually add the sugar mixture until all ingredients are combined. Place three rounds of meringue mixture on the baking sheet lined with parchment paper. Bake for one hour. Turn off the oven, leave the meringue in the oven until the oven cools completely. For the filling place the coconut cream in a mixing bowl and beat with hand mixer or stand mixer. Add the vanilla. Beat until it is the consistency of whipped cream. Heat the cherry jam over a medium heat until melted, adding a little water to thin down. Assemble the pavlova with the cream and a drizzle of cooled cherry jam mixture. Top with fresh cherries and grated chocolate.