- 3 egg whites at room temperature
- 175g granulated sugar
- 1 teaspoon of cornstarch
- 1 teaspoon lemon juice
Start whipping the egg whites with the help of an electric whisk, beating on low speed for a few seconds.
Increase the whisk power to maximum and whip the egg whites until stiff. Gradually add (1 tablespoon at a time) the sugar, taking care to wait until it mixes well before adding more. Add the lemon juice and cornstarch, still with the whisk cranked.
Stop the whisk when the snow has become firm and glossy. Lay the mixture on a baking sheet lined with baking paper. Form a circle and shape a hollow, where you can put the filling and fruit at the end of baking. Bake the meringue in the oven at 100°C for about an hour.
When cooked, turn off the oven and let the meringue cool gradually, with the door half-open. Meanwhile, prepare the coconut milk cream:
- 1 can of coconut milk
- 1 tablespoon powdered sugar
- 4 tablespoons grated coconut
- 1 teaspoon vanilla
Leave the jar of coconut milk in the refrigerator overnight. The liquid part will divide of the creamy part. Select the creamy part and discard the liquid part, which you will use for another recipe. Whip the coconut cream until it is well puffed and fluffy. Add the powdered sugar, vanilla and grated coconut.
Stuff the pavlova this way, finishing with red fruits and chopped strawberries.