When you’re thinking of decadent desserts, there really is nothing more Australian than a good ol’ Pav! Fresh cream, fresh fruit and that chewy meringue centre, it’s a total people pleaser. This year we’ve given the humble pavlova a MNB makeover that’s gluten, dairy and refined sugar free.
We’ve replaced the standard castor sugar with rapadura, fresh dairy cream with cashew banana cream and the toppings with fresh fruit, nuts and drizzles of citrus and maple – and it was just as easy! Try for yourself this coming day to celebrate our home, girt by sea
Banana, Lime and Cashew Cream Pavlova
For the meringue:
- 6 egg whites (Don’t discard your yolks! Save them in the fridge for your morning scramble!)
- 2-3 tablespoons of rapadura sugar (all depends on how sweet you want it, we used minimal as we prefer a slightly less sweet taste)
- 2 teaspoons of cornflour
- 1 teaspoon of apple cider vinegar
For the cashew cream:
- 2 cups of raw cashews
- 1 banana
- 2 tablespoons of maple syrup
For the top:
- 2 bananas
- 6 strawberries
- 4 dried or fresh figs
- Handful of chopped pistachios
- Half a lime (and four cheeks for decoration)
- Soak the cashews for 8 hours; simply place them in cold water overnight. If you are time poor, pop them in water to soak for a minimum of 2 hours.
- When your cashews have had sufficient soaking time, preheat oven to 120 Celsius. Line a baking tray with baking paper with melted butter and dust with cornflour. You will be smoothing out the Pavlova into a circle onto the tray – I find drawing a circle with a pencil with a diameter of about 24cm is helpful.
- Use an electric mixer to whisk your egg whites in a large mixing bowl until soft peaks form. Gradually add in your sugar one tablespoon at a time, beating well until the meringue is thick and glossy and sugar is dissolved. If still gritty with sugar, keep whisking until dissolved. The rapadura may make your meringue look slightly browner in colour.
- Add in cornflour and vinegar at the end and whisk until just combined.
- Spoon meringue onto baking tray using the marked circle. Smooth sides and top and use the spatula to form peaks around the edge for a rustic looking pav.
- Bake for 1.5 hours or until Pavlova is dry to touch.
- When ready turn off the oven but leave the Pavlova with the oven door ajar to cool completely.
- Carefully transfer to your serving dish (use something large and elevated for emphasis).
- Empty cashews from their water, and rinse. Combine and mix all cashew cream ingredients into a processor or bullet until smooth. Spoon over meringue and top with fresh fruit toppings, cutting the banana length ways in half.
- Drizzle with lime juice and maple syrup.