Vietnamese-inspired Pavlova

Ingredients

While the original Pavlova is typically topped with berries and cream, this Vietnamese adaptation incorporates tropical fruits and coconut cream to add a touch of Southeast Asian flair. Additionally, the use of pandan gives the dessert a distinct Vietnamese aroma and flavor. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• Assorted tropical fruits (such as mango, pineapple, dragon fruit, and lychee) for topping Assorted tropical fruits (such as mango, pineapple, dragon fruit, and lychee) for topping
• Fresh mint leaves for garnish Fresh mint leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 33g (30g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, vinegar, and vanilla extract to the egg whites. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or oval shape with slightly raised edges.
5. 5.
   Bake the meringue for 1 hour and 30 minutes, or until it is crisp on the outside and slightly soft on the inside. Turn off the oven and let the meringue cool completely inside the oven.
6. 6.
   In a separate bowl, whip the coconut cream, powdered sugar, and pandan extract until thick and creamy.
7. 7.
   Once the meringue has cooled, carefully transfer it to a serving platter. Spread the whipped coconut cream over the meringue.
8. 8.
   Arrange the tropical fruits on top of the cream, and garnish with fresh mint leaves.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Pandan extract — Pandan leaves can be found in Asian grocery stores. If fresh leaves are not available, you can use pandan extract or essence as a substitute. Adjust the amount according to your preference for the pandan flavor.

Tips & Tricks

• Make sure the mixing bowl and beaters are clean and free of any grease to ensure the egg whites whip up properly.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• Use a variety of colorful tropical fruits for an eye-catching presentation.
• For added texture, sprinkle toasted coconut flakes over the whipped cream and fruits.
• If you prefer a sweeter meringue, you can increase the amount of powdered sugar in the coconut cream.

Serving advice

Serve the Vietnamese Lotus Pavlova immediately after assembling to maintain the crispness of the meringue. Cut into slices and enjoy the combination of crunchy meringue, creamy coconut, and juicy tropical fruits.

Presentation advice

To enhance the Vietnamese-inspired presentation, garnish the Pavlova with a sprinkle of toasted coconut flakes and a drizzle of pandan syrup. Serve on a decorative platter or individual dessert plates for an elegant touch.