Mixed Berry and Coconut Pavlova

With a crisp meringue outside and a soft marshmallow inside, pavlova is an iconic Aussie favourite. In this recipe we have upped the ante with the inclusion of coconut.

Mixed Berry and Coconut Pavlova
Cuisine: Australian
Recipe type: Dessert
Serves: Serves 8
Prep time: 
Cook time: 
Total time: 
For the pavlova
  • 4 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup caster sugar
  • ½ cup desiccated coconut
For the cream topping
  • 1 cup thickened cream, whipped
  • 250 g mascarpone cheese, softened
  • 2 tablespoons icing sugar
  • 2 cups fresh mixed berries
For the pavlova
  1. Preheat oven to 130°C.
  2. Line a baking tray with baking paper and draw a 25 cm (diameter) circle on the paper.
  3. Place paper on tray with the pencil side down.
  4. Using an electric mixer, beat the egg whites and cream of tartar until soft peaks are formed.
  5. Add the sugar a few tablespoons at a time.
  6. Mix until combined and mixture is stiff and glossy. Using a large metal spoon, gently fold through the coconut.
  7. Carefully spoon the meringue onto baking tray using the circle as a guide.
  8. Bake in a preheated oven for 1 hour and 15 minutes.
  9. Turn off the oven and leave meringue to cool completely in the oven with the door slightly ajar.
For the cream topping
  1. Combine cream, mascarpone and icing sugar in a bowl and gently combine.
  2. Dollop cream on top of the cooled pavlova. Top with the berries.


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