Pavlova, a dessert originally created for Russian Ballerina Anna Pavlova, consists of layers of meringue, whipped cream and fruit. Making meringue - egg whites whipped with sugar - without sugar can be tricky. For best results, use the Swerve confectioner’s sugar which dissolves nicely once whipped with the egg whites. The cream of tartar, an acidic byproduct of wine fermentation, helps the meringue stay structured by helping the air bubbles keep their shape. This meringue is airy, crispy and sweet. It smells like toasted marshmallows once baked. Beautifully layered with pillowy whipped cream, juicy blueberries and crunchy toasted coconut flakes, it adds a dramatic flair to the end of any meal. You can use the leftover egg yolks to make vanilla bean ice cream or lemon curd. If you can’t find cream of tartar, substitute with two teaspoons of lemon juice or white vinegar.
Overview
- Pavlova with Blueberries, Cream and Toasted Coconut
- Dairy-free optional
- Serves 6
- Level 4
- Active time: 40 minutes
- Inactive time: 3 hours
- Total time: 3 hours 40 minutes
Ingredients Required (10)
Meringue
- 4 large pastured egg whites, room temperature
- 1 teaspoon cream of tartar, divided pinch sea salt
- 6 Tablespoons Swerve Confectioner’s
- 1 teaspoon unsweetened pure vanilla extract
Blueberries
- 2 cups organic blueberries
- zest from 2 lemons
- 2 Tablespoons lemon juice
- 4 teaspoons sweetener of choice (monk fruit sweetener, erythritol)
Toppings
- 1/4 cup unsweetened, large coconut flakes
- 2 cups Freshly Whipped Keto Whipped Cream (see companion recipe)
Step by Step Directions
Make meringue: Preheat oven to 395 degrees F; line 2 baking sheets with parchment paper. Using a standing mixer with whisk attachment or hand mixer, place egg whites in a clean, dry, stainless steel or glass mixing bowl. Add 1/2 teaspoon cream of tartar, salt and 1 Tablespoon of swerve. Beat on high for 2 minutes, until light and frothy. Turn speed to low; add remaining swerve, 1 Tablespoon at a time. Add remaining cream of tarter. Turn speed to high and continue to beat, 7-10 minutes, occasionally stopping to scrape down sides with spatula. Meringue should be thick, glossy and stiff. Fold in vanilla extract.
Divide meringue into 3 even dollops on 2 baking sheets. Using an offset spatula, smooth and swirl each dollop out into an even circle, making sure to keep the circles high and filled out. It’s okay if the circles are rough around edges.
Place in oven; immediately reduce heat to 210 degrees F. Bake for 1 1/2 hours or until meringue is firm on outside. Turn oven off, let the meringue cool completely inside, about 1 1/2 hours. Remove from oven, set aside.
While meringue cools in oven, prepare toppings. Combine blueberry ingredients in small bowl. Let them sit and macerate for 30 minutes.
Preheat oven to 350 degrees F; line baking sheet with parchment paper. Spread coconut flakes on baking sheet; toast in oven for 5-10 minutes or until golden, set aside.
Assemble pavlova: Carefully peel each meringue off parchment paper. Place least attractive one on a serving platter or cake stand. Add 1/3 whipped cream; spread with spatula. Add 1/3 blueberries and 1/3 toasted coconut . Place second meringue on top. Add 1/3 whipped cream, spread with spatula. Add 1/3 blueberries and 1/3 toasted coconut. Place final (prettiest) meringue on top. Add remaining whipped cream, blueberries and coconut flakes. Serve immediately after assembling.
Nutritional Information
Number of Servings: 6 (136.41 g per serving)
Nutrients per serving
- Protein 3.84 g
- Calories 208.91 kcal
- Carbohydrates 24.81 g
- Fat 17.46 g
- Net Carbs 8.43 g