Simple pavlova

Ingredients

• 4 egg whites
• 1 cup coconut sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornflour
• 300mL lactose-free whipping cream
• 1 tbsp Kfibre
• 350g sliced strawberries
• Mint leaves, to garnish

Method

• Heat oven to 180°C and line a baking tray.
• Beat the egg whites, gradually adding the coconut sugar 1 tbsp at a time until thick and glossy and all sugar has dissolved, about 10 mins.
• Combine the vanilla, vinegar and cornflour in a small bowl. Add to the meringue mixture and beat on high for a further 5 mins.
• Spoon the meringue onto the lined baking tray in the shape of a circle. Smooth the sides and top.
• Place the pavlova in the oven and reduce heat to 100°C. Bake for 1 hour.
• Turn the oven off and open the door slightly. Leave the pavlova in the oven until cold, or overnight. Once cool, carefully lift the pavlova onto a serving plate.
• When ready to serve, whip the cream and Kfibre with electric beaters until stiff peaks form.
• Spoon the whipped cream onto the pavlova and garnish with sliced strawberries and mint leaves.
• Tip: Replace cream with the solids from 2 refrigerated cans of coconut cream (discard the liquid) for a delicious dairy-free alternative.