Yummy Coco-Nutty Pavlova Log
Yummy Coco-Nutty Pavlova Log is a gluten free and lacto ovo vegetarian recipe with 10 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. This dessert has 182 calories, 4g of protein, and 12g of fat per serving. This recipe from Foodnetwork requires heavy cream, pineapple, walnuts, and coconut. From preparation to the plate, this recipe takes around 57 minutes.
Instructions
Watch how to make this recipe.
Special equipment: Stand or hand
Preheat the oven to 325 degrees F.
Butter a baking sheet and line it with buttered parchment paper. Set aside.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
Spread the meringue evenly on the prepared baking sheet.
Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue.
Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve.
Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down.
Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges.
Cut into 2-inch slices and transfer to a serving dish for serving.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Pavlova. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "