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Coconut Pavlova with Summer Fruit Salad

Single-serving pavlovas are a delicious start to this spectacular dessert! Prepare bite-sized pieces of summer strawberries, honeydew melon, peaches, pineapple and red grapes, and mix with a little honey. Add a scoop of ice cream to each pavlova and cover with fruit salad... it’s all good!

Preparation Time: Pavlova- 12 minutes, Topping – 3 minutes
Cook Time: Pavlova – 1 hour plus drying time in oven
Serving: 6 servings

Ingredients:

Pavlova:
•   3 egg whites
•   175 mL (3/4 cup) granulated sugar
•   5 mL (1 tsp) cornstarch
•   5 mL (1 tsp) plain vinegar
•   125 mL (1/2 cup) shredded coconut

Topping:
•   600 g (1 bag) Europe's Best® Summer Fruit Salad, defrosted
•   15 mL (1 tbsp) honey or maple syrup
•   500 mL (2 cups) ice cream or sherbet

Preparation:

1.  For the pavlova, in a large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch. Gently fold in coconut.
2.  Spoon 6 (or 8, for smaller) dollops onto a parchment-lined baking sheet. Make a shallow indentation in centre. Bake in a preheated 250ºF (120ºC) oven for 1 hour, or until pavlovas are crisp to touch. Turn off oven and leave to cool. Once cooled, store in an airtight container for up to two days.
3.  To serve, toss Europe’s Best Summer Fruit Salad with maple syrup or honey if using. Place individual pavlovas on serving plates. Top with a scoop ice cream and spoon over fruit.

Make Ahead:
Pavlovas can be stored in an airtight container for 2 days or frozen for up to 1 week. If frozen, serve straight from the freezer.

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