Nutty Pavlova Log
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 183.2
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 76.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.1 g
- Protein: 5.1 g
View full nutritional breakdown of Nutty Pavlova Log calories by ingredient
Introduction
My go to "fancy pants" recipe for when we have company that doesn't undo your day. My go to "fancy pants" recipe for when we have company that doesn't undo your day.Number of Servings: 8
Ingredients
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1 tablespoon unsalted margarine, for parchment
1/2 teaspoon distilled white vinegar
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar
1/4 cup sweetened shredded coconut
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped pecans
2 cups strawberries, hulled and chopped
1 (10-ounce) can crushed pineapple, well-drained
1 cup cool whip free
Tips
You can change up this recipe to your taste by changing the kinds of nuts and fruits!
Directions
Preheat the oven to 325 degrees F.
Butter a baking sheet and line it with buttered parchment paper. Set aside.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the cool whip over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go.
Serving Size: 1/8 of log
Butter a baking sheet and line it with buttered parchment paper. Set aside.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the cool whip over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go.
Serving Size: 1/8 of log
